Seafood, you either love it or hate it.  I personally cannot get enough of it.  One of my absolute favorites is crab.  Call me crazy, but for some reason I have just been caving crab cakes these last few days, so I whipped up some of these.  They are a staple for me in many ways.  Use them in brunch (easy eggs benny recipe coming soon wink wink), have them as a main in dinner with some crusty bread and steamed broccoli, or size them down and they make a great little appetizer paired with a dollop of dill tartar sauce and some fresh dill.  I love how the air fryer gets them crunchy with minimal oil, but they can totally be pan fried as well if you don’t have one.  (Please note, I made these in a traditional non movement air fryer, I don’t think they would hold up in a spinning one) I used the white meat canned crab (no shells), because it is easy to keep in the pantry, and living in Edmonton, fresh crab is a luxury you pay for.  If you have access to it, by all means you use that fresh crab, and I will forever be jealous!

For ingredients, you will need:

• 2 cans of 120 grams of white crab meat
• 1 beaten egg
• 2 tablespoons of mayo ( I like to use half fat)
• 1 tablespoon of finely diced red onion
• 2 teaspoons of lemon juice
• 1 tablespoon of Dijon mustard
• 1 teaspoon of Worcestershire sauce
• 4 dashes of Tabasco hot sauce
• 1 tablespoon of finely chopped fresh parsley
• A couple cracks each of salt and pepper
• 1/2 cup of panko

Drain the crab meat and put into a bowl and flake it up.  Mix in everything but the panko into a bowl and combine until well mixed.  Then add panko and mix until just mixed in.  Lay out a piece of parchment paper and carefully split the mixture into 8.  Form each into 8 even patties, just as you would a hamburger.  Spray the air fryer with a small spritz of oil, then place the cakes in the air fryer (you will probably need to do 2 batches).  Spray with one more small spritz of oil, then cook at 390 degrees in the air fryer for about 8 minutes and flip and cook for another 4.  Both sides should be golden brown.  Serve with tartar sauce or tzatziki. 

As always, let me know if you made them, how you liked them or how you put your own spin on them!  I love hearing from you.