These air-fryer crab cakes have a crispy crust with a savory crab-filled center flavored with fresh basil and tarragon. A dollop of sour cream and a squeeze of fresh lemon juice brighten the flavors.
Ingredients:
2 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh tarragon
2 teaspoons lower-sodium worcestershire sauce
1 teaspoon grated lemon zest, plus lemon wedges for serving
1 teaspoon reduced-sodium old bay seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup light sour cream, divided
2 tablespoons thinly sliced fresh chives, divided
1 pound fresh lump crabmeat or 3 (6-ounce) cans lump crabmeat, drained and picked over
½ cup whole-wheat panko breadcrumbs
cooking spray
6 large butter lettuce leaves
Directions:
Preheat a 6 1/2-quart air fryer to 390°F. Whisk eggs, butter, basil, tarragon, Worcestershire, lemon zest, Old Bay, garlic powder, onion powder, 1/3 cup sour cream and 1 tablespoon chives together in a large bowl. Add crabmeat and panko and stir gently.
With clean hands, shape the mixture evenly into 6 crab cakes (1/3 cup each). Generously coat the fry basket with cooking spray. Add 3 crab cakes to the basket; coat the crab cakes with cooking spray. Cook until deeply browned and crispy on both sides, 15 to 18 minutes, turning once and coating with additional cooking spray halfway. Transfer to a plate; cover to keep warm. Repeat with the remaining 3 crab cakes.
Place 1 lettuce leaf on each of 6 plates; top each with 1 crab cake. Top each crab cake with about 1 1/2 teaspoons sour cream and 1/2 teaspoon chives. Serve with lemon wedges, if desired.
