Pregnancy Friendly Air Fryer Crab Cakes
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Learn more →Ingredients
4 servings
- 1 lb lump crab meat, picked over for shells
- ⅓ cup panko breadcrumbs
- 3 tbsp mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 large egg, lightly beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tbsp dijon mustard
- 1 tsp worcestershire sauce
- 1 tsp old bay seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 scallions (green tops only), thinly sliced
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- olive oil spray
For serving
- lemon wedges, for serving
- tartar sauce or remoulade, for serving
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
Instructions
- 1
In a small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, black pepper, and cayenne, if using, until smooth.
- 2
Add the lump crab meat, panko breadcrumbs, parsley, and scallion greens to a large mixing bowl. Pour the mayonnaise mixture over the top and fold gently with a spatula until just combined — keep the crab in large pieces as much as possible.
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