Delicious & tender corn & crab cakes combined with garlic aioli make the perfect summer entree!
I also included a recipe for an easy Garlic Aioli sauce that we love to add to crab cakes. Totally optional – but I will share that we use a Garlic paste to make this recipe super quick to put together – I keep this brand in the refrigerator at all times – and it comes in handy all the time! Of course, fresh minced garlic is always preferable, but I rarely remember to buy fresh garlic on the regular. 🤪
These crab cakes cook beautifully in the oven on a sheet pan (which I ❤️because of minimal cleanup! 🙌) but, we also tested cooking these in the Air Fryer. And I have to say, I was pleased, but not overly impressed.
They were equally tasty using both methods, but the major Con of the Air Fryer is the clean up – obviously, the basket & drawer need to be washed, whereas with baking, I just line the pan with non-stick foil, and then toss the foil afterwards – no washing required! Both methods provided a somewhat crispy crab cake exterior.
The biggest PRO of the Air Fryer would be cooking time, IF your Air Fryer is large enough to hold all 8 crab cakes. Mine is a 3 quart, so that wasn’t happening. Air Fryer cooking time is only 12 minutes, vs. baking requires 24. But if you have to do 2 batches in the Air Fryer, all things are equal.
However, we JUST bought Mr. Air Fryer this week, so I am already planning our next meals in that puppy – I will report back here – don’t worry!
Corn & Crab Cakes with Garlic Aioli
Delicious & tender corn & crab cakes combined with garlic aioli make the perfect summer entree!
Ingredients
- Crabcakes:
- 1 cup corn kernels (fresh, cut off the cob - 2 ears)
- 1 cup crackers crushed (Ritz or similar - approx. 30)
- 1 whole egg + 2 egg whites - beaten
- 4 green onions - chopped fine
- 1/4 cup red bell pepper - diced fine
- 2 TBSP mayonnaise (Duke's preferably)
- 2 TBSP greek yogurt (we used 2% Fage)
- 1/4 cup parsley (flat leaf - chopped)
- 1 lemon
- 16 oz. lump crap meat (picked free of shells)
- Aioli:
- 1/2 cup mayonnaise
- 2 TSP fresh lemon juice
- 4 cloves garlic - paste or minced
- Salt - to taste
Directions
- Step 1 Make the Crab cakes: Preheat oven to 425 degrees. Line a sheet pan with non-stick foil or cooking spray. Put crackers in zip top bag and crush with rolling pin.
- Step 2 In a large bowl, combine corn kernels, crushed crackers, eggs, green onions, red pepper, mayo, yogurt, parsley & lemon juice.
- Step 3 Mix well, then fold in crab meat, careful not to over mix, so cram remains in large chunks.
- Step 4 Shape into 8 patties, using a 1/2 cup measuring cup. Place on plate, and chill in refrigerator at least 1 HOUR before baking. THIS IS IMPORTANT to make sure your crab cakes don’t fall apart – don’t skip this step!
- Step 5 Bake about 24 minutes – turning over after first 12 minutes – or until golden brown. Serve with dollop of garlic aioli.
- Step 6 Aioli: In a small bowl, combine garlic & lemon juice. Let mixture rest for 5 minutes, to allow juice to absorb garlic flavor.
- Step 7 Next mix in mayo & a sprinkle of salt. Taste & add more mayo or salt as desired.
- Step 8 Air Fryer method: Preheat air fryer to 370 degrees. Then air fry cakes in batches about 12 minutes – turning halfway. Remember not to let cakes touch in fryer basket.
This recipe is inspired by Gina Homolka’s amazing blog, @Skinny Taste. I’m kinda obsessed with her cookbooks and recipes. Check her blog out today!
