Air Fryer Crab Cakes
Air Fryer Crab Cakes are a quick and tasty way to enjoy this classic seafood treat with a crispy outside and tender, flavorful crab inside. These crab cakes have a…
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Air Fryer Crab Cakes are a quick and tasty way to enjoy this classic seafood treat with a crispy outside and tender, flavorful crab inside. These crab cakes have a light, golden crust from the air fryer, which makes them perfectly crunchy without needing a lot of oil. They’re packed with fresh crab meat, herbs, and just the right blend of spices.
I love how easy these crab cakes are to make in the air fryer—it’s less mess and way faster than frying on the stove. I usually mix the ingredients, form the cakes, and pop them straight into the air fryer basket. The result is a crispy texture that feels like they came from a restaurant! Plus, I don’t have to worry about frying oil splattering everywhere.
My favorite way to serve air fryer crab cakes is with a big dollop of tangy tartar sauce or a squeeze of fresh lemon. They’re perfect as a main dish with a side salad or even as tasty appetizers for when friends come over. Every time I make these, they disappear pretty fast, and people always ask for the recipe.
Key Ingredients & Substitutions
Crab Meat: Lump crab meat is best for a tender, flaky texture. If fresh crab is hard to find, frozen or canned crab can work—just make sure it’s drained well. Avoid imitation crab for this recipe.
Mayonnaise: This adds moisture and helps bind the crab cakes. You can use a lighter mayo or even Greek yogurt for a healthier twist. It also helps keep the cakes tender.
Panko Breadcrumbs: Using panko gives a nice light crunch compared to regular breadcrumbs. If needed, crushed saltines or cornflakes make good alternatives for coating.
Old Bay Seasoning: This is key for that classic seafood flavor. If you don’t have it, try mixing paprika, cayenne, celery salt, and black pepper to mimic the taste.
Red Bell Pepper & Onion: These add crunch and sweetness. You can swap red bell pepper with green or yellow if you prefer, and scallions work well instead of onions too.
How Do I Keep the Crab Cakes Firm Without Breaking?
The crab meat is fragile, so handling it gently is important to keep those big chunks intact. Here’s how you do it:
- Combine the ingredients carefully—don’t overmix the crab with the wet ingredients and breadcrumbs.
- Chill the mixture for 15-20 minutes before forming the cakes; this helps them hold together.
- Form the cakes gently but firmly, avoiding too much pressure that crushes the crab pieces.
- When coating with breadcrumbs, press lightly so they stick but don’t break the patties.
- Place the crab cakes carefully in the air fryer basket, and flip with a thin spatula to keep them intact.
These little steps make sure your crab cakes come out crispy outside but soft and flaky inside, without falling apart.
Equipment You’ll Need
- Air fryer – it cooks crab cakes evenly and gives a crispy outside without much oil.
- Mixing bowl – a large one helps gently combine ingredients without breaking the crab meat.
- Measuring cups and spoons – for accurate seasoning and proportions.
- Spatula or tongs – to carefully flip the crab cakes in the air fryer without breaking them.
- Plate or shallow dish – for coating the crab cakes with panko breadcrumbs easily.
Flavor Variations & Add-Ins
- Swap crab meat for cooked shrimp or canned salmon for a different seafood twist that still works well air fried.
- Add chopped jalapeños or a dash of cayenne for a spicy kick when you like some heat.
- Mix in shredded cheddar or pepper jack cheese for a richer, melty interior.
- Try finely diced celery or green onions for added crunch and fresh flavor.
How to Make Air Fryer Crab Cakes
Ingredients You’ll Need:
For the Crab Cakes:
- 1 lb lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tbsp Dijon mustard or yellow mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely chopped onion or scallions
- 1/4 cup finely chopped fresh parsley, plus extra for garnish
- 1 cup panko breadcrumbs, divided (about 1/2 cup for mix, 1/2 cup for coating)
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Cooking spray or a little oil for the air fryer basket
For the Dipping Sauce (Optional):
- 1/2 cup mayonnaise
- 1 tbsp ketchup or hot sauce (like sriracha)
- 1 tsp lemon juice
- Pinch of Old Bay seasoning
Time You’ll Need
Getting your crab cakes ready takes about 15 minutes for mixing and shaping. The air frying takes around 10-12 minutes. If you want to make the dipping sauce, add just 5 minutes. Overall, expect about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Mix the Crab Cake Ingredients
In a large bowl, gently mix together the crab meat, mayonnaise, beaten egg, mustard, Worcestershire sauce, Old Bay seasoning, diced red bell pepper, chopped onion or scallions, parsley, lemon juice, and half of your panko breadcrumbs. Be careful not to stir too much so the crab meat stays nice and chunky. Add salt and pepper to your taste.
2. Shape and Coat the Crab Cakes
Form the mixture into 6 to 8 patties, each about 3 inches wide and 1 inch thick. Pour the remaining panko breadcrumbs onto a plate and gently press each crab cake into the crumbs to coat the outside. This creates a crispy crust when cooked.
3. Preheat and Prepare Your Air Fryer
Preheat your air fryer to 375°F (190°C) for 3 to 5 minutes. Lightly spray or brush the basket with cooking spray or a bit of oil so the crab cakes don’t stick.
4. Cook the Crab Cakes
Place the crab cakes in the air fryer basket, making sure they aren’t touching each other. You may need to cook them in batches depending on your air fryer size. Air fry for 10 to 12 minutes, flipping the cakes halfway through, until they’re golden brown and cooked inside.
5. Make the Dipping Sauce and Serve
While the crab cakes cook, mix mayonnaise, ketchup or hot sauce, lemon juice, and a pinch of Old Bay seasoning in a small bowl until smooth. Serve your crab cakes hot with the dipping sauce on the side, fresh lemon wedges, and an extra sprinkle of chopped parsley for garnish. Enjoy!
Can I Use Frozen Crab Meat for This Recipe?
Yes, you can! Just make sure to thaw the crab meat completely in the refrigerator overnight and drain any excess liquid before using. This helps prevent soggy crab cakes.
How Do I Store Leftover Crab Cakes?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in the air fryer at 350°F for 3-4 minutes to keep the outside crispy.
Can I Make the Crab Cakes Ahead of Time?
Absolutely! Form and coat the crab cakes, then refrigerate them for up to 24 hours before air frying. This makes for easy meal prep and fresher, firmer cakes.
What Can I Substitute for Old Bay Seasoning?
If you don’t have Old Bay, mix paprika, celery salt, black pepper, and a pinch of cayenne for a similar flavor that works great in seafood dishes.
