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!

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)

Cook Mode Prevent your screen from going dark

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.

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.