Crispy Air Fryer Crab Cakes Recipe

Air Fryer Crab Cakes combine lump crab meat, lemon, and Old Bay for a crispy, delicious meal, all with minimal oil usage.

Air Fryer Crab Cakes

The Air Fryer Crab Cakes recipe is a Maryland-inspired delight that is rich in lump crab meat and classic seasonings. These crab cakes are bound together with just enough filler, egg, and mayonnaise for a mouthwatering combination that lets the crab shine. With the magic of your air fryer, enjoy a less oily, beautifully textured crab cake in less than 20 minutes. Pair them with a fresh squeeze of lemon or your favorite dipping sauce for a delightful meal or appetizer.

Ingredients

• 1 pound lump crabmeat, picked over for shells
• 1 whole egg
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 teaspoon Old Bay Seasoning
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon hot sauce (optional)
• 1 tablespoon chopped flat-leaf parsley
• ½ cup finely-crushed saltine crackers (about 10 crackers), butter crackers like Club, or
• panko breadcrumbs
• Oil cooking spray (such as olive or canola oil spray) for air frying

Instructions

• In a medium mixing bowl, whisk together egg, mayonnaise, mustard, Worcestershire sauce, lemon juice, hot sauce, Old Bay, salt (if using), and parsley.
• Gently fold in the crab meat and bread crumbs or cracker crumbs until just combined. Add just enough crumbs to hold the crab mixture together when shaped.**
• Shape the crab mixture into 6 patties. I like to use a large cookie scoop for even portions.
• Place on a plate or baking sheet, cover, and refrigerate for 1 hour.
• Preheat the air fryer to 375 degrees F. Spray both sides of the crab cakes with cooking spray to avoid sticking and help with browning. (We also like to brush the tops of the crab cakes with a little melted butter before cooking for extra flavor.)
• Place the crab cakes in the air fryer basket in a single layer, without overcrowding, and cook for 14-18 minutes, until browned and the centers read 160 to 165 degrees F on an instant-read thermometer. (Depending on the size of your air fryer, you might need to cook them in batches. Cooking times may vary by air fryer brand and model, so watch them closely the first time you make them.)
• Serve with a squeeze of fresh lemon juice and your favorite crab cake sauce.

Serving Suggestion

Consider pairing the crab cakes with

• French fries,
• Roasted potatoes,
• Simple salads
• coleslaw
• Rice pila
• Sweet corn succotash.

Tips and Tricks

• Use fresh or pasteurized lump crab meat, well-drained. Frozen can also be used, but ensure it is fully thawed and drained.
• If shaping with hands, lightly oil or dampen them to prevent sticking.
• Browning can vary by air fryer brands; avoid overcooking to prevent drying out the crab cakes.
• Smaller crab cakes for hors d'oeuvres will require less cooking time.
• You can prep the mixture or shape the crab cakes to refrigerate for up to 4 hours before cooking.

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Crispy Air Fryer Crab Cakes Recipe

Yield: 6 crab cakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 30 minutes

Air Fryer Crab Cakes combine lump crab meat, lemon, and Old Bay for a crispy, delicious meal, all with minimal oil usage.

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Ingredients

• 1 pound lump crabmeat, picked over for shells
• 1 whole egg
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 teaspoon Old Bay Seasoning
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon hot sauce (optional)
• 1 tablespoon chopped flat-leaf parsley
• ½ cup finely-crushed saltine crackers (about 10 crackers), butter crackers like Club, or
• panko breadcrumbs
• Oil cooking spray (such as olive or canola oil spray) for air frying

Instructions

1. In a medium mixing bowl, whisk together egg, mayonnaise, mustard, Worcestershire sauce, lemon juice, hot sauce, Old Bay, salt (if using), and parsley.
2. Gently fold in the crab meat and bread crumbs or cracker crumbs until just combined. Add just enough crumbs to hold the crab mixture together when shaped.**
3. Shape the crab mixture into 6 patties. I like to use a large cookie scoop for even portions.
4. Place on a plate or baking sheet, cover, and refrigerate for 1 hour.
5. Preheat the air fryer to 375 degrees F. Spray both sides of the crab cakes with cooking spray to avoid sticking and help with browning. (We also like to brush the tops of the crab cakes with a little melted butter before cooking for extra flavor.)
6. Place the crab cakes in the air fryer basket in a single layer, without overcrowding, and cook for 14-18 minutes, until browned and the centers read 160 to 165 degrees F on an instant-read thermometer. (Depending on the size of your air fryer, you might need to cook them in batches. Cooking times may vary by air fryer brand and model, so watch them closely the first time you make them.)
7. Serve with a squeeze of fresh lemon juice and your favorite crab cake sauce.

Notes

• Use fresh or pasteurized lump crab meat, well-drained. Frozen can also be used, but ensure it is fully thawed and drained.
• If shaping with hands, lightly oil or dampen them to prevent sticking.
• Browning can vary by air fryer brands; avoid overcooking to prevent drying out the crab cakes.
• Smaller crab cakes for hors d'oeuvres will require less cooking time.
• You can prep the mixture or shape the crab cakes to refrigerate for up to 4 hours before cooking.

Nutrition Information:

Yield: 6 crab cakes Serving Size: 1crab cake
Amount Per Serving: Calories: 167Total Fat: 9gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 67mgSodium: 894mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 16g