East Coast Crab Cakes with Easy Aioli
By :Donna-Marie Pye
instant vortex, vortex recipes
My husband will do just about anything to get his hands on some crab cakes. They are always in the appetizer sections of fancy seafood restaurants, so it might seem like they are intimidating to make, but truly they are so simple, literally anyone can make them — even my husband.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
East Coast Crab Cakes
  • 1/4 cup mayonnaise 60 mL
  • 1 tsp Dijon mustard 5 mL
  • 1 tsp Worcestershire sauce 5 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp freshly ground black pepper 1 mL
  • 1 lb crabmeat thawed if frozen, 500 g
  • 1 cup fresh bread crumbs 250 mL
  • 3 green onions chopped
  • 1 red bell pepper seeded and finely chopped
  • 1/4 cup chopped fresh parsley 60 mL
  • olive oil cooking spray
Easy Aioli
  • 1/4 cup mayonnaise 60 mL
  • 2 garlic cloves grated
  • 1 tsp freshly squeezed lemon juice 5 mL
  • lemon wedges
  • 1 tsp freshly squeezed lemon juice 5 mL
  • lemon wedges
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
East Coast Crab Cakes
  • 1/4 cup mayonnaise 60 mL
  • 1 tsp Dijon mustard 5 mL
  • 1 tsp Worcestershire sauce 5 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp freshly ground black pepper 1 mL
  • 1 lb crabmeat thawed if frozen, 500 g
  • 1 cup fresh bread crumbs 250 mL
  • 3 green onions chopped
  • 1 red bell pepper seeded and finely chopped
  • 1/4 cup chopped fresh parsley 60 mL
  • olive oil cooking spray
Easy Aioli
  • 1/4 cup mayonnaise 60 mL
  • 2 garlic cloves grated
  • 1 tsp freshly squeezed lemon juice 5 mL
  • lemon wedges
  • 1 tsp freshly squeezed lemon juice 5 mL
  • lemon wedges
instant vortex, vortex recipes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
East Coast Crab Cakes:
  1. In a small bowl, mix together mayonnaise, mustard, Worcestershire, salt and pepper.
  2. In a medium bowl, stir together crabmeat, bread crumbs, green onions, bell pepper and parsley. Fold in mayonnaise mixture; mix well and shape into four large or eight smaller patties. Set onto two cooking trays and spray with cooking spray.
  3. Place drip pan in the bottom of the cooking chamber. Using the display panel, select Air Fry, adjust Temperature to 400°F (200°C) and set Time for 10 minutes then select Start. Preheat Vortex until display indicates Add Food.
  4. Slide trays into bottom and top positions. When display indicates Turn Food, flip crab cakes over and switch bottom tray to top position and top tray to bottom position. Cook until golden. Serve with lemon wedges and Easy Aioli.
Easy Aioli:
  1. In a bowl, combine mayonnaise, garlic and lemon juice. Let stand 10 minutes for flavors to meld.
Recipe Notes

Tips: Mayonnaise is the perfect binder, and its subtle creaminess won’t compete with the crab — in fact, it helps it shine. If you are not a fan of mayonnaise, Greek yogurt is a great alternative.

The Dijon mustard and Worcestershire sauce help to wake up the flavor of the crab cakes. If you like a little more zip, add a few dashes of hot sauce to the crabmeat mixture.

To reheat, place cooking tray in the middle position. On the display panel, select Reheat, set Temperature to 350°F (180°C) and Time for 5 minutes.