Air Fried Dill Pickle Crab Cakes with Spicy Mayo
  • 13


  • 12


    (Total Time)

  • 8


    (Prep Time)

  • 26


Air Fried Dill Pickle Crab Cakes with Spicy Mayo

These air fried crab cakes are the real deal!



      1. Preheat oven to 400°F on Air Fry mode.
      2. In a large bowl mix together crab, chives, pickles, egg, Dijon, dill, mayo, lemon zest and juice. Season with black pepper. Form into cakes, approximately of a heaping tablespoon. With panko in a plate, roll patties in panko, lighltly covering all sides. Place crab cakes on a prepared parchment lined baking sheet. Spray with cooking oil spray.
      3. Bake for 12 minutes, turning tray halfway for even baking.
      4. While crab cakes bake, in a small bowl mix together mayo and sriracha, transfer to a small serving bowl.
      5. Serve crab cakes warm with spicy mayo and extra lemon wedges.


  1. 1 lb. lump crab meat, drained and picked over for any shell or cartilage
  2. Zest and juice of 1 lemon
  3. 1 tbsp. chives or 1 green onion, finely chopped
  4. 1/3 cup dill pickles, diced
  5. 1 large egg, lightly beaten
  6. 2 tsp. Dijon mustard
  7. 2 tbsp. dill, roughly chopped (14 grams)
  8. ½ cup mayo
  9. Black pepper, to taste
  10. 1 1/2 cups panko
  11. Cooking oil spray



  1. 1 cup mayo
  2. 2 tbsp. Sriracha