1lbjumbo lump or lump crab meatfresh or hand picked
10tbsppanko bread crumbs(2 cups plus 2 tbsp)
lemon wedgesfor serving
10tbsp½ cup plus 2 tbsp mayonnaise
¼cupminced dill pickle3-4 spears
1tbspfresh dillpatted dry
Make the tartar sauce. Combine all ingredients except in a bowl and mix until well combined. Taste for seasoning and adjust with salt, pepper, or lemon juice until the flavor sings. Chill at least 1 hour to help thicken.
Whisk the egg, mayonnaise, mustard powder, old bay seasoning, salt, pepper, and Worcestershire sauce in a large mixing bowl.
Add the crab meat, then sprinkle the bread crumbs on top.
Using your (clean) hands, gently fold the mixture until just barely combined. Place the mixture into the fridge to chill for 1 hour.
Preheat the air fryer for 5 minutes at 400°F, whether or not your device calls for pre-heating (a hot environment will help the crab cakes cook evenly). Once pre-heated, lightly mist with olive oil.
Scoop out half a cup of the chilled crab cake mixture into your hands. Form into a crab cake that is approximately 3" wide and 1" thick. Arrange crab cakes in the air fryer basket in an even layer with a bit of space in-between; you may need to do this in 2 batches. Lightly mist the tops of the crab cakes with olive oil.
Transfer the basket to the air fryer and cook at 400°F for 5 minutes. Flip the crab cakes, then cook 5 minutes more, or until the internal temperature reads 165°F using an instant read thermometer.
Remove from the air fryer and serve with lemon wedges and tartar sauce.
Storing and Reheating
FRIDGE. Cooked crab cakes can be kept in the fridge for up to 2 days in a sealed container. Reheat in the Air Fryer at 350°F for 3-5 minutes.FREEZER. Cooked crab cakes can also be frozen. Place them on a parchment lined baking sheet, then place in the freezer until firm (about an hour). Transfer the frozen crab cakes to a resealable bag, press out the air, and store in the freezer for up to 3 months. Cook from frozen at 400°F for about 8 minutes, turning once halfway through.