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.
Add crabmeat and panko and stir gently.
Photo: Photography / Jennifer Causey, Styling / Melissa Gray / Kay Clarke
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
