Better Than Fried Air Fryer Crab Cakes (Made in Minutes)

Crab cakes in the air fryer turn out crispy on the outside, tender and juicy inside, and packed with that rich, buttery crab flavor. I used to pan-fry them, but once I tried the air fryer, I never looked back—less oil, less mess, and way more crunch!

For a quick dinner, a fancy appetizer, or meal prep, these air fryer crab cakes are foolproof and packed with flavor.

I’ve been on a seafood kick lately, and my air fryer has been working overtime. It all started with Air Fryer Miso Salmon—the miso glaze caramelizes so beautifully, and it’s packed with flavor. Then I tried Air Fryer Salmon Bites, and they were so crispy and tender, perfect for a quick meal. But if I’m really craving something extra crispy, these Crab Balls always hit the spot—golden, crunchy, and packed with lump crab meat. Honestly, I can’t pick a favorite!

Ingredients For Air Fryer Crab Cakes

I always keep my crab cakes simple and full of real crab flavorsince i bought my new air fryer :

• Lump Crab Meat – I always use lump or jumbo lump crab for the best texture.
• Mayo – Adds moisture and holds everything together.
• Egg – Helps bind the crab cakes so they don’t fall apart.
• Breadcrumbs – I prefer panko breadcrumbs for extra crispiness.
• Dijon Mustard – Adds a slight tang that complements the crab.
• Worcestershire Sauce – It Deepens the flavor with a subtle umami kick.
• Old Bay Seasoning – A must for that classic crab cake taste!
• Lemon Juice – Brightens the flavor and cuts through the richness.
• Fresh Parsley – It adds freshness and a pop of color.

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How to Make Air Fryer Crab Cakes

Mix the Crab Cake Mixture

I start by whisking together the mayo, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley in a large bowl. Once it’s well combined, I gently fold in the lump crab meat and breadcrumbs, being careful not to break up the crab too much.

Shape the Crab Cakes

Using my hands, I shape the mixture into equal-sized patties—usually around ½-inch thick so they cook evenly. If the mixture feels too wet, I add a little more breadcrumbs. Then, I let them chill in the fridge for 15–30 minutes to help them hold their shape.

Preheat the Air Fryer

I set my air fryer to 375°F. Preheating helps the crab cakes cook evenly and develop that perfect golden crust.

Air Fry the Crab Cakes

I spray the air fryer basket with a little oil to prevent sticking, then place the crab cakes in a single layer. Air fry for 10–12 minutes, flipping them halfway through until they’re crispy and golden brown.

Serve & Enjoy!

Once done, I serve them hot with lemon wedges, tartar sauce, or a drizzle of remoulade sauce.

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Can I Bake These Crab Cakes Instead?

Yes! If you don’t have an air fryer, you can bake crab cakes in the oven at 400°F for 18–20 minutes, flipping them halfway through for even browning. To get that crispy, golden crust, lightly spray them with oil before baking. If you want an even crunchier texture, finish them under the broiler for 1–2 minutes at the end.

What to Serve with Air Fryer Crab Cakes

I love pairing crab cakes with light, fresh sides to balance the richness. A simple side salad with lemon vinaigrette, coleslaw, or roasted asparagus works great. If I’m going for a full meal, I serve them with garlic butter, rice, or roasted potatoes. And, of course, a side of tartar sauce or spicy mayo is a must!

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Air Fryer Crab Cakes Recipe Variations

I love switching things up depending on what I have on hand:

• Spicy Kick – Add a pinch of cayenne or hot sauce to the mixture.
• Gluten-Free – Use almond flour or gluten-free breadcrumbs instead of regular breadcrumbs.
• More Crunch – Coat the outside in extra panko breadcrumbs before air frying for a crispier texture.
• Dairy-Free – Swap the mayo for dairy-free alternatives like avocado mayo.

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Storing and Reheating Air Fryer Crab Cakes

To Store: I keep any leftovers in an airtight container in the fridge for up to 3 days.

To Reheat: The best way to bring them back to life is in the air fryer at 350°F for 3–4 minutes—they’ll crisp up perfectly! Avoid microwaving, as it makes them soggy.

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How to Get a Crispy Crab Cake in the Air Fryer

The secret to a crispy crab cake is using panko breadcrumbs and lightly spraying them with oil before air frying. Also, make sure not to overcrowd the basket so the hot air can circulate properly. If you want them even crispier, bump up the temperature to 380°F for the last couple of minutes.

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How to Serve Air Fryer Crab Cakes at a Party

When I serve air fryer crab cakes for a gathering or dinner party, I make them slightly smaller for easy appetizer portions. I plate them on a serving tray with small dipping bowls of tartar sauce, lemon aioli, and cocktail sauce. For an extra fancy touch, I top each mini crab cake with a slice of avocado or a drizzle of spicy remoulade.

If I need to make a big batch, I keep them warm in the oven at 200°F while I air fry the next batch. Trust me—these are always the first thing to disappear at any party!

How Long Do You Cook Crab Cakes in the Air Fryer?

Air fry crab cakes at 375°F for 10–12 minutes, flipping halfway through. If they’re extra thick, they may need 1–2 more minutes. You’ll know they’re ready when they’re golden brown and crispy on the outside.

How Do You Tell If Air Fryer Crab Cakes Are Done?

Air Fryer Crab Cakes are done when they reach an internal temperature of 165°F and have a crispy, golden-brown crust. If you press on them lightly with a fork, they should feel firm but still moist inside. If they look pale or feel mushy, give them another minute or two in the air fryer.

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FAQs About Air Fryer Crab Cakes

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Making crab cakes in the air fryer is my favorite way to get that perfect crispy texture without deep frying. Whether I’m serving them as an appetizer, a quick dinner, or a party dish, they always come out flavorful, golden, and packed with real crab taste.

If you haven’t tried air fryer crab cakes yet, this is your sign! Give them a go and let me know—what’s your favorite dipping sauce?

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