Ingredients

The following ingredients have 4 Servings
  • 8 ounces lump crab meat ((canned is fine, but drain well))
  • 1/4 cup almond flour
  • 2 tbsp chopped fresh parsley
  • 1 green onion, sliced
  • 1/2 tsp Old Bay seasoning ((or other fish seasoning))
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 large egg
  • 1 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 2 tbsp melted butter
  • 1/4 cup mayonnaise
  • 1 tsp sriracha
  • 1/2 tsp Cajun seasoning ((more to taste - it can be very salty))

Instruction

  • In a large bowl, break up the crab meat with a fork. Stir in the almond flour, parsley, green onion, Old Bay, salt, and pepper until well combined.
  • Stir in the egg, mayo, and mustard until the mixture is well moistened. Use your hands to form into 4 patties, each about 3/4 inch to 1 inch thick. Place on a waxed paper lined plate and refrigerate at least 30 minutes.
  • Spray or brush the air fryer rack with oil (I used avocado oil spray). Brush melted butter over both sides of the crab cakes and place on the rack. 
  • Air fry at 350F for 10 minutes, carefully flipping halfway through cooking. 
  • For the mayo, whisk the ingredients together in a small bowl. Serve the crab cakes with lemon and a dollop of spicy mayo.