East Coast Crab Cakes with Easy Aioli
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.
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
East Coast Crab Cakes
  • 1/4cup mayonnaise60 mL
  • 1tsp Dijon mustard5 mL
  • 1tsp Worcestershire sauce5 mL
  • 1/2tsp salt2 mL
  • 1/4tsp freshly ground black pepper1 mL
  • 1lb crabmeatthawed if frozen, 500 g
  • 1cup fresh bread crumbs250 mL
  • 3 green onionschopped
  • 1 red bell pepperseeded and finely chopped
  • 1/4cup chopped fresh parsley60 mL
  • olive oil cooking spray
Easy Aioli
  • 1/4cup mayonnaise60 mL
  • 2 garlic clovesgrated
  • 1tsp freshly squeezed lemon juice5 mL
  • lemon wedges
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.