Air Fryer Crab Cakes
Ingredients
The crab cakes
-
1
can (398 mL)
hearts of palm
-
1
can (398 mL)
artichoke hearts
-
1
can (398 mL)
chickpeas
-
1
clove
garlic
-
¼
cup
sweet white onion
-
1
handful
fresh dill
-
1
cup
panko bread crumbs
-
1
tbsp
lemon juice
-
1
tsp
dijon mustard
-
1
tsp
olive oil
-
1
tsp
Old Bay seasoning
-
1
tsp
sea salt
-
½
tsp
black pepper
-
½
tsp
celery seasoning
-
a pinch
red chili flakes
The tartar sauce
-
½
cup
vegan mayonnaise
-
2½
tbsp
relish
-
2
tbsp
fresh dill
-
1
tbsp
lemon juice
-
1
tsp
capers, chopped
-
½
tsp
dijon mustard
-
a dash
vegan Worcestershire sauce
-
a pinch
salt
-
1
tsp
black pepper
Instructions
- Pulse the hearts of palm, chickpeas, and artichokes in a food processor until chunky.
- Transfer the mixture to a bowl and add the remaining ingredients, mixing well.
- Form patties using a 1/3 cup measure, yielding about 12-13 patties.
- Grease the air fryer basket and preheat to 400°F (200°C). Arrange the patties in the basket and cook for 6-8 minutes, flipping halfway.
- Prepare the tartar sauce by mixing all ingredients in a small bowl.
- Serve the crab cakes hot with fresh dill, lemon, and tartar sauce.
Nutrition Facts (estimated)
Servings
12
Calories
85
Total fat
1.7g
Total carbohydrates
14.6g
Total protein
3.8g
Sodium
445mg
Cholesterol
0mg
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