Air Fryer Crab Cakes

Why You’ll Love This Recipe

Crab cakes are a beloved seafood dish, and making them in the air fryer is a game-changer! The air fryer gives them a crisp, golden crust without the need for frying in heavy oil, making them a lighter, healthier option while still maintaining that signature crunch. Whether you’re serving them as an appetizer, part of a main course, or alongside a salad, these crab cakes are sure to become a favorite. Plus, they’re easy to make and packed with fresh, delicious crab flavor.

Ingredients

• 1 pound lump crab meat, drained and picked through for shells

• 1/2 cup breadcrumbs (preferably panko)

• 1/4 cup mayonnaise

• 1 large egg

• 1 tablespoon Dijon mustard

• 1 tablespoon Worcestershire sauce

• 1 tablespoon fresh parsley, chopped

• 1 teaspoon Old Bay seasoning (or preferred seafood seasoning)

• 1 teaspoon lemon juice

• Salt and pepper to taste

• Olive oil spray (for air frying)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, lemon juice, salt, and pepper. Mix gently to combine. Be careful not to break up the crab meat too much; you want to keep those lovely lumps intact.

2. Once mixed, form the crab mixture into 8 evenly sized patties, about 2-3 inches in diameter.

3. Preheat the air fryer to 375°F (190°C).

4. Lightly spray both sides of the crab cakes with olive oil spray to help them crisp up in the air fryer.

5. Place the crab cakes in a single layer in the air fryer basket. Be sure not to overcrowd them, so they cook evenly.

6. Cook the crab cakes in the air fryer for 8-10 minutes, flipping them halfway through. They should be golden brown and crispy on the outside and cooked through on the inside.

7. Serve immediately with a side of tartar sauce, a squeeze of lemon, or a fresh salad.

Servings and Timing

• Servings: 4 (2 crab cakes per serving)

• Prep time: 15 minutes

• Cook time: 8-10 minutes

• Total time: 25 minutes

Variations

• Spicy crab cakes: Add a bit of hot sauce, cayenne pepper, or diced jalapeños to the crab mixture for a spicy kick.

• Cheesy crab cakes: Mix in a small amount of grated cheese like Parmesan or sharp cheddar for a cheesy twist.

• Crispier crab cakes: If you prefer a crunchier exterior, you can use all panko breadcrumbs or dip the patties in additional breadcrumbs before air frying.

• Herb variations: Try adding different fresh herbs like dill, thyme, or chives to complement the crab’s flavor.

Storage/Reheating

• Storage: Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2-3 days.

• Reheating: Reheat the crab cakes in the air fryer at 350°F (175°C) for 3-5 minutes, or until heated through and crispy again. You can also reheat them in a skillet over medium heat for a few minutes per side.

FAQs

1. Can I use imitation crab meat for this recipe?

While it’s possible, lump crab meat offers the best flavor and texture for these crab cakes. Imitation crab meat may not yield the same level of quality and richness but can be used as a more budget-friendly alternative.

2. Can I make crab cakes in advance?

Yes, you can form the crab cakes ahead of time and refrigerate them for up to a few hours before cooking. If you want to make them further in advance, you can freeze the patties for later use.

3. Can I bake these crab cakes instead of using the air fryer?

Yes, you can bake the crab cakes in the oven at 400°F (200°C) for about 12-15 minutes, flipping halfway through, until they’re golden brown and crispy.

4. How do I prevent my crab cakes from falling apart?

Be gentle when mixing the crab meat to preserve its texture. Also, ensure the mixture is well-bound with egg and breadcrumbs, which will help hold the crab cakes together. If they feel too loose, you can add a bit more breadcrumbs.

5. Can I use a different type of seafood for these cakes?

Yes, you can use shrimp, scallops, or white fish as a substitute for crab in the recipe. Adjust the cooking time accordingly based on the type of seafood you choose.

6. Can I freeze the crab cakes before cooking them?

Yes, you can freeze the uncooked crab cakes. Arrange them on a baking sheet and freeze until firm, then transfer them to a freezer bag or airtight container. When ready to cook, air fry them straight from frozen, adding a few extra minutes to the cook time.

7. How do I know when the crab cakes are done?

The crab cakes are done when they are golden brown on the outside, and the interior is hot. You can check the internal temperature with a meat thermometer—aim for 145°F (63°C) to ensure they’re fully cooked.

8. Can I use regular breadcrumbs instead of panko?

Yes, you can use regular breadcrumbs instead of panko. However, panko breadcrumbs tend to create a lighter, crispier texture, which is why they’re preferred for this recipe.

9. Can I make these crab cakes without mayonnaise?

Yes, you can substitute the mayonnaise with Greek yogurt for a lighter option, or use sour cream for a tangy flavor.

10. What should I serve with Air Fryer Crab Cakes?

Crab cakes pair wonderfully with a fresh salad, roasted vegetables, French fries, or a side of creamy coleslaw. You can also serve them with tartar sauce or a squeeze of fresh lemon for added flavor.

Conclusion

Air Fryer Crab Cakes are a delicious, healthier alternative to traditional fried crab cakes, offering a crispy texture and rich, tender crab meat without the excess oil. Whether for a special occasion or a simple dinner, these crab cakes will impress with their light yet satisfying flavor. Quick to make, easy to customize, and perfect for any seafood lover, this recipe is a must-try!

Air Fryer Crab Cakes

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Air Frying
• Cuisine: American
• Diet: Gluten Free

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Description

Air Fryer Crab Cakes offer a healthier and crispier alternative to traditional fried crab cakes. Made with tender lump crab meat, fresh herbs, and a light breadcrumb coating, these cakes are golden on the outside and perfectly moist on the inside. Quick, easy, and delicious, they’re perfect for any occasion!

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Ingredients

• 1 pound lump crab meat, drained and picked through for shells

• 1/2 cup breadcrumbs (preferably panko)

• 1/4 cup mayonnaise

• 1 large egg

• 1 tablespoon Dijon mustard

• 1 tablespoon Worcestershire sauce

• 1 tablespoon fresh parsley, chopped

• 1 teaspoon Old Bay seasoning (or preferred seafood seasoning)

• 1 teaspoon lemon juice

• Salt and pepper to taste

• Olive oil spray (for air frying)

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Instructions

• In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, lemon juice, salt, and pepper. Mix gently to combine, being careful not to break up the crab meat too much.

• Shape the mixture into 8 evenly sized patties, about 2-3 inches in diameter.

• Preheat the air fryer to 375°F (190°C).

• Lightly spray both sides of the crab cakes with olive oil to help them crisp up in the air fryer.

• Place the crab cakes in the air fryer basket in a single layer, making sure not to overcrowd them.

• Air fry the crab cakes for 8-10 minutes, flipping halfway through, until golden brown and crispy on the outside and cooked through on the inside.

• Serve immediately with tartar sauce, a squeeze of lemon, or alongside a fresh salad.

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Notes

Spicy Crab Cakes: Add hot sauce, cayenne pepper, or diced jalapeños for a spicy kick.Cheesy Crab Cakes: Mix in a small amount of grated Parmesan or sharp cheddar for a cheesy twist.Crispier Crab Cakes: For extra crunch, use all panko breadcrumbs or coat the patties in additional breadcrumbs before air frying.Herb Variations: Add dill, thyme, or chives to complement the crab flavor.