One of my favorite Christmas traditions is to have a “snack night” on Christmas Eve.
My family would have a full spread of snacks: lil smokies, cheeses, salami, pinwheels, you name it.
I’m not having a snack night this year (I’ll be preparing to fly out the next day–on Christmas Day!) but I have been making snacks to try out for my next snack night.
One thing that is a sure-fire hit: crab cakes.
They’re relatively easy to make, too, so I’m shocked we don’t have them as much as we could.
Sure, the crab is expensive. SUPER expensive. When you live in Oklahoma, seafood does not come cheap.
But it’s totally worth the price!
I just used two cans of lump crab meat (they were about $6 each) to make these crab cakes. All the other ingredients are cheap so it kind of evens out in the end.
This was my first time making crab cakes in the air fryer and I’ll never go back to making them in the oven/stovetop. It’s so easy to just pop them in, fry on one side, then flip and cook again. Make sure your crab cake batter is thick–so it holds a patty shape. If it’s too thin, it won’t hold together. You can thicken these cakes up by adding more crushed tortilla chips (or breadcrumbs).
Air Fried Crab Cakes
A simple crab cakes made even easier by cooking them in the air fryer.
- In a large bowl, mix all of the ingredients except for lemon wedges. If mixture is too wet, and doesn’t form a patty well, add more crushed tortilla chips until you can form a sturdy patty.
- Place crab cakes in an air fryer and cook at 400 degrees for 5 minutes. Flip and cook for another 5 minutes.
- Serve with lemon wedges.