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Picture of Air-Fryer Crab Cakes
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2008 kcal 100 %
  • Fat 147 g 226 %
  • Saturated 32 g 162 %
  • Carbs 65 g 22 %
  • Fiber 3 g 13 %
  • Protein 104 g 207 %
  • Cholesterol 913 mg 304 %
  • Sodium 3067 mg 128 %
  • Calcium 793 mg 79 %
  • Magnesium 217 mg 52 %
  • Potassium 1999 mg 43 %
  • Iron 8 mg 42 %
  • Zinc 20 mg 179 %
  • Phosphorus 1409 mg 201 %
  • Vitamin A 638 µg 71 %
  • Vitamin C 32 mg 36 %
  • Thiamin (B1) 0 mg 23 %
  • Riboflavin (B2) 1 mg 87 %
  • Niacin (B3) 13 mg 83 %
  • Vitamin B6 1 mg 84 %
  • Folate equivalent (total) 376 µg 94 %
  • Vitamin B12 17 µg 689 %
  • Vitamin D 2 µg 15 %
  • Vitamin E 11 mg 71 %
  • Vitamin K 132 µg 110 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Air-Fryer Crab Cakes

Ingredients

  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh tarragon
  • 2 teaspoons lower-sodium Worcestershire sauce
  • 1 teaspoon grated lemon zest, plus lemon wedges for serving
  • 1 teaspoon reduced-sodium Old Bay seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup light sour cream, divided
  • 2 tablespoons thinly sliced fresh chives, divided
  • 1 pound fresh lump crabmeat or 3 (6-ounce) cans lump crabmeat, drained and picked over
  • ½ cup whole-wheat panko breadcrumbs
  • Cooking spray
  • 6 large butter lettuce leaves

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