Prep time: 15 minutes | Cook time: 10 minutes | Serves 4
Crab Cakes:
½ cup panko bread crumbs
1 large egg, beaten
1 large egg white
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
¼ cup minced fresh parsley
1 tablespoon fresh lemon juice
½ teaspoon Old Bay seasoning
⅛ teaspoon sweet paprika
⅛ teaspoon kosher salt
Freshly ground black pepper, to taste
10 ounces (283 g) lump crab meat
Cooking spray
Cajun Mayo:
¼ cup mayonnaise
1 tablespoon minced dill pickle
1 teaspoon fresh lemon juice
¾ teaspoon Cajun seasoning
For Serving:
4 Boston lettuce leaves
4 whole wheat potato buns or gluten-free buns

  1. For the crab cakes: In a large bowl, combine the panko, whole egg, egg white,
    mayonnaise, mustard, parsley, lemon juice, Old Bay, paprika, salt, and pepper to
    taste and mix well. Fold in the crab meat, being careful not to over mix. Gently
    shape into 4 round patties, about ½ cup each, ¾ inch thick. Spray both sides with
    oil.
  2. Set the temperature of the air fryer oven to 370ºF (188ºC). Press Start to begin
    preheating.
  3. Working in batches, place the crab cakes in the air fryer oven perforated pan. Air
    fry for about 10 minutes, flipping halfway, until the edges are golden.
  4. Meanwhile, for the Cajun mayo: In a small bowl, combine the mayonnaise,
    pickle, lemon juice, and Cajun seasoning.
  5. To serve: Place a lettuce leaf on each bun bottom and top with a crab cake and a
    generous tablespoon of Cajun mayonnaise. Add the bun top and serve.