Air Fryer Clam Cakes Recipes

NEW ENGLAND CLAM CAKES

Steps:

• Heat the oil to 350°F.
• Mix all the liquid ingredients together. Mix all the dry ingredients together. When your oil is hot, add the liquid ingredients into the dry ingredients and mix until just combined.
• Drop a tablespoon of batter into the hot oil at a time. Do not crowd the pot. Fry until golden brown on both sides, about 5 minutes.
• Drain on paper towels and sprinkle with sea salt while still hot.

AIR FRYER FRIED CLAMS

Steps:

• Start by preheating your air fryer. Simply turn it on for 5 minutes at 400 degrees F (air fryer setting)
• Add the clam strips in a single layer
• Set the timer for 5 minutes.
• Check and make sure they are fully cooked before removing them. If they are not cooked, add another 2-4 minutes.
• Plate, serve, and enjoy!

CLAMCAKES

Steps:

• Mix the flour, baking powder, salt, and white pepper in large bowl. Add the remaining ingredients and mix until well blended.
• In a pot fitted with a oil thermometer, heat the canola oil to 350 degrees. Using a 1/2 cup measure, scoop some clamcake mixture and carefully drop clamcakes into the hot oil. Deep fry in canola oil until golden brown.

AIR FRYER CRAB CAKES

Steps:

• Combine egg, mayonnaise, Worcestershire sauce, mustard, seafood seasoning, and hot pepper sauce in a small mixing bowl. Stir in green onion and set aside.
• Place crab meat in a medium bowl and break up with a fork. Add milk, salt, and pepper; toss to coat. Add crushed saltines and baking powder and toss lightly to combine. Add to the egg mixture, stirring gently and being careful not to break apart the crab lumps.
• Scoop crab with a 1/3-cup measure and form into 8 patties. Place patties on a plate, cover, and refrigerate until firm, 1 to 8 hours.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Spray crab cakes on both sides with cooking spray and place them in the air fryer basket.
• Cook for 5 minutes, then gently turn the cakes over, and cook until crispy brown, about 5 minutes longer.

CRISPY HOMEMADE CLAM CAKES RECIPE - (4.2/5)

Steps:

• Set a large Dutch oven over medium-high heat and add vegetable oil to a depth of 3 inches. Bring oil to 375° (or as close as you can). Meanwhile, in a small bowl, combine the clams with their juices, milk, egg and butter. In a large bowl, whisk together the flour, baking soda, salt, baking powder, and pepper. Add the clam mixture to the dry ingredients along with the lemon juice and stir just until combined (do not overmix). Drop batter into the oil by the heaping tablespoon (we use a medium cookie dough scoop). Work in batches so as not to crowd the pan, adjusting heat as necessary to maintain the temperature. Fry until clam cakes are nicely browned and cooked through, 4 to 6 minutes total. Transfer to a baking sheet lined with paper towels to cool. Repeat with remaining batter. Serve warm, with lemon wedges on the side.

CLAM FRITTERS

Steps:

• In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with tartar sauce and/or lemon wedges if desired.

EASY CLAM CAKES

Steps:

• Mix clams, eggs, crushed crackers, parsley, and grated onion.
• In pan in hot butter, spoon clam mixture into 4 mounds, gently flattening each with back of spoon.
• Cook cakes until browned on both sides, about 3-5 minutes per side.
• Serve with tartar sauce and lemon wedges, if desired.

CLAM FRITTERS

Steps:

• Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties.
• In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.