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., January 2022


Credit: Photography / Jennifer Causey, Styling / Melissa Gray / Kay Clarke

Recipe Summary

40 mins
40 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.


Air fryer

Nutrition Facts

1 crab cake
209 calories; protein 22g; carbohydrates 7g; dietary fiber 1g; fat 9g; saturated fat 4g; cholesterol 159mg; vitamin a iu 596IU; sodium 413mg; potassium 99mg; niacin equivalents 1mg.