My first encounter with crab cakes was six years ago. At the time I wasn't a seafood chick. My husband was always trying to get me to order something different beyond the norm. For our anniversary dinner, I agreed and ordered the crab cake sandwich.
First, bite, and I was in love. The sweetness of the crab meat and bite of the spicy coleslaw. Oh, my.
Over the years I've worked on perfecting my crab cake recipe. Adding and subtracting ingredients. Changing up spices. Taking out store bought mayo and breadcrumbs and making my own. My cast iron skillet was my go to, but since upgrading to the GoWISE USA 5.8-Quarts 8-in-1 Electric Air Fryer XL, I'm able to make more crab cakes. I can comfortably fit 4-5 in the basket. And olive or avocado oil isn't splattering all over my oven and floor. Bonus.
The texture reminded me of a deep fried crab cake but without the grease or fat. I enjoy crab cakes alone. Sometimes I'll make a garlic aioli to dip mine in. My husband prefers the sandwich, and on this particular day, I had leftover basil pesto. I also the toast the sourdough slices for him.
Mmmmmmm, now I want crab cakes.
Personally, I enjoyed the air fryer crab cakes more than the cast iron skillet version, but my husband would beg to differ.
I guess he better learn how to make his own crab cakes.
For the mayo
1 cup of light tasting olive oil
One free range egg
1/2 teaspoon of dijon mustard
1/4 of a lemon
CampMIX or seasonings of your choice. Sometimes I add cayenne pepper or dill.
For the breadcrumbs
1/2 loaf of cubed sourdough (I purchase mine at Publix because it's soy-free)
Dash of salt and pepper.
For the crab cakes
8oz crab lump meat (Pay the extra money for excellent crab meat. Publix and Whole Foods are my choices if you don't have a fresh seafood place near you)
3/4 cups breadcrumbs
A handful of chopped scallions
Make the mayo: In a blender add 1/4 of the olive oil, egg, mustard, squeeze in lemon (watch out for those seeds), and seasonings. Blend on low. Once blended open the central part of the blender and slowly pour in remaining olive oil. It will start to thicken. Stop the blender. Give it a little stir. Taste and decide if you want to add more lemon or seasonings. Put the mayo in a container, cover and put in the refrigerator.
Breadcrumbs: Cube your bread. In a large bowl add bread and pour olive oil over the bread until every piece is coated. Combine the mixture and breadcrumbs. Preheat oven to 390. Spread them out on a cooking sheet. Bake until golden brown.
Allow those to cool.
Pour the bread into a food processor. It will grind up in different sizes, which I like.
On to the crab cake mixture: In a bowl add the crab lump meat, breadcrumbs, mayo, and chopped scallions.
Mix. Make four patties out of the mixture and carefully put them in the basket of the air fryer. Cook at 370 for 13 minutes or until golden brown.
Use a spatula to remove the crab cakes from the basket when done.
On this occasion, I made two in the air fryer and two in the iron skillet.
Either way, the result is pure deliciousness.
As I always say make this recipe your own. It's the joy of cooking. Creating and tasting. It's a bit different than the normal crab cake recipe but who the heck wants to be normal?