Description
These Air Fryer Crab Cakes are golden, crispy, and packed with real crab flavor! They’re light, flavorful, and incredibly easy to make. Whether you serve them as an appetizer, a main dish, or in a sandwich, they’ll be a hit every time!
Ingredients
For the Crab Cakes:
- 1 lb lump crab meat (or jumbo lump, for the best texture)
- 1/4 cup mayonnaise
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped
- 1/2 tsp garlic powder (optional)
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper
For Cooking & Serving:
- Olive oil spray (for air fryer basket)
- Lemon wedges (for serving)
- Tartar sauce or remoulade (optional)
Instructions
Mix the Crab Cake Mixture
In a large mixing bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, garlic powder, salt, and pepper. Once everything is combined, gently fold in the lump crab meat and breadcrumbs. Be careful not to overmix—you want the crab to stay chunky for the best texture.
Shape the Crab Cakes
Using your hands, form the mixture into 4-6 equal-sized patties, about ½ inch thick. If the mixture feels too wet, add a little more panko breadcrumbs until it holds together. Place the crab cakes on a plate and refrigerate for 15-30 minutes—this helps them stay firm while cooking.
Preheat the Air Fryer
Set your air fryer to 375°F and let it preheat for about 3-5 minutes. Preheating ensures even cooking and a crispy crust.
Air Fry the Crab Cakes
Lightly spray the air fryer basket with olive oil spray. Arrange the crab cakes in a single layer, making sure they don’t touch (you may need to cook in batches). Spray the tops lightly with olive oil to help them crisp up.
Air fry for 10-12 minutes, flipping halfway through, until the crab cakes are golden brown and crispy.
Serve & Enjoy!
Remove the crab cakes from the air fryer and let them rest for a couple of minutes before serving. Garnish with lemon wedges and serve with tartar sauce, remoulade, or a side salad.
Notes
Use fresh lump crab meat for the best texture—avoid canned if possible.
Chill the crab cakes before cooking so they hold their shape better.
Don’t overcrowd the air fryer basket to ensure even crisping.
Want extra crispiness? Spray a little extra oil on top before air frying.
Pair them with a creamy sauce like tartar sauce or a zesty remoulade for maximum flavor.
Nutrition
- Calories: 220 kcal
- Sugar: 1g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 115mg