Air Fried Crab Cakes

This is a delicious version of the crab cake- without all the filler… thin and crispy, and gluten-free!

1 egg

32 grams gf breadcrumbs (or flour of choice)

1 tb arrowroot starch (or cornstarch but it thickens it)

1 bell pepper

1 shallot

1/2 a jalapeño 

Handful of cilantro

Jumbo lump crab meat … I used a 7.5 Oz container 

1/4 cup diced green onions 

Squeeze of one lime

1/2 tsp cumin

1/2 tsp paprika

Salt & pepper to taste

HOW TO: Chopped all ingredients… small! Add in crab meat & combine it all!

Refrigerate batter for 10 min to thicken & roll into desired size balls based on how many cakes you want ;)

Raw… uncooked weight of it all was 733/10 (for 10 crab cakes) = 73 grams per crab cake I weighed out!

Each being 47 calories : 5 carbs/5 protein/ 1 fat

Skillet tutorial:

Heat a skillet (I use a LODGE cast iron bc it gets the hottest).

Pan fry in avocado oil or coconut oil spray. 

Add 2-3 in the skillet on HIGH heat, wait awhile to flip until bottom is browned.

Preheat oven to 375, once all pan seared, place in oven for 30 min to make sure the inside is cooked!

Air fryer version:

Make a tinfoil “basket” to put on the bottom of the air fryer so the basket doesn’t get dirty and the cakes don’t stick. Spray with cooking spray & place 5 at a time in the air fryer @380 for 14 - 16 min!

Store crab cakes in an air tight container for up to 5 days…. to reheat without getting them soggy I would air fry them @ 400 again for 6-8 min. ENJOY!