Packed with crab flavor, these crab cakes come together so easily with the air fryer. Perfectly golden and crispy on the outside while tender and moist on the inside, these crab cakes are such a delightful appetizer for any occasion.
I love making crab cakes at home as you can control the ingredients. These homemade crab cakes are filled with fresh crab meat without too many filler ingredients that overpower the crab flavor. You get pieces of juicy crab meat with every bite!
I’ve previously shared how to make pan-fried crab cakes, but if you’re looking for something that takes even less effort, then you have to make this air fryer version. It’s even easier, and you do not have to keep a close eye on them while they cook. You don’t even have to flip them. Want another air fryer recipe? Try my air fryer coconut shrimp recipe, air fryer Peruvian chicken recipe, and air fryer tuna steaks recipe.
Key Ingredients You Need
- Crab meat — You want to use lump crab meat, also labeled as chunk crab meat, for this recipe. Fresh lump crab meat has the best flavor. Make sure you are not using imitation crab meat. If you use canned crab meat, make sure it’s drained well.
- Egg — This helps bind the cakes together.
- Mayonnaise — The mayonnaise adds creaminess to the cakes and is a binding agent alongside the egg to hold the cakes together.
- Lemon juice — For the best flavor, use fresh lemon juice and not bottled lemon juice.
- Old Bay seasoning — This is a mix of a number of different herbs and spices that gives the crab cakes their iconic flavor. While Cajun seasoning would work in a pinch, it won’t taste exactly the same.
- Panko — Breadcrumbs added to the mixture will add texture and help hold together the crab cakes. It also helps keep the cakes from becoming mushy.
How to Make Air Fryer Crab Cakes
Step 1: Add the mayonnaise, egg, lemon juice, Dijon mustard, and Old Bay seasoning to a large mixing bowl.
Step 2: Add the green onions and parsley to the mixing bowl.
Step 3: Add the panko and mix until combined.
Step 4: Add the crab meat and fold it into the mixture until everything is well combined. If the crab is in lumps, make sure you break it apart or shred it with your hands, this will help the cakes to hold together.
Step 5: Form the crab cakes with your hands, about ½ cup of mixture per cake.
Step 6: Spray the air fryer basket with a light coat of cooking oil. Air fry for 10 minutes at 370 F. Garnish with an additional squeeze of lemon juice before serving and serve them with a sauce of your choice.
Tips For This Recipe
- If you’re having difficulties forming the cakes, you can refrigerate the mixture for a few minutes before shaping them again.
- Do not overmix the crab cake mixture, as it’ll cause the cakes to be tough and dense.
- If the mixture sticks to your hands as you shape the cakes, you can lightly oil your hands or dampen them with a little water to prevent sticking.
- Try to use good quality crab meat when possible to make your crab cakes taste as close to restaurant-quality as possible.
- For extra citrus flavor, you can zest the lemon and add the zest to the mixture before juicing the lemon.
- If you’re using crab meat that was previously frozen, you might need a little extra panko in the mixture to absorb any excess moisture.
Frequently Asked Questions
Yes, you can make the crab cake mixture a day ahead of time and keep it wrapped in the fridge. You can also shape the cakes and place them on a sheet pan, covered, in the refrigerator as well.
Once cooled, transfer the crab cakes to an airtight container in the fridge for up to 5 days.
Yes, you can freeze them! Once cooled, wrap them up tightly with plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat them in the air fryer until hot.
The air fryer is great for reheating cold crab cakes. Place leftovers in the air fryer at 350 F for about 7 to 8 minutes or until they’re hot.
If you want smaller crab cakes, simply make a smaller patty and decrease the air frying time by a couple of minutes.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Air Fryer Crab Cakes Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Air Fryer Crab Cakes
Ingredients
- 1 lb lump crab meat
- 1 large egg
- ¼ cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- ¼ tsp salt
- ⅓ tsp black pepper
- 2 green onions chopped
- 2 tbsp parsley chopped
- 1 cup panko breadcrumbs
- Olive Oil Spray
Instructions
- In a large mixing bowl, combine the egg, mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, green onion, parsley, and panko and mix together until well combined. Add the crab meat and fold into the mixture until everything is well combined. If the crab is in lumps, make sure you break it apart / shred it with your hands, this will help the cakes to hold together.
- Form the crab cakes with your hands, about ½ cup of mixture per cake.
- Spray the Air Fryer basket with a light coat of cooking oil.
- Air fry for 10 minutes at 370 F. Optional: to make them extra crispy on the outside, spray with olive oil and air fry at 400 F for an additional 2 to 3 minutes.
- Garnish with an additional squeeze of lemon juice.
Video
Notes
- If you’re having difficulties forming the cakes, you can refrigerate the mixture for a few minutes before shaping them again.
- Do not overmix the crab cake mixture, as it’ll cause the cakes to be tough and dense.
- If the mixture sticks to your hands as you shape the cakes, you can lightly oil your hands or dampen them with a little water to prevent sticking.
- Try to use good quality crab meat when possible to make your crab cakes taste as close to restaurant-quality as possible.
- For extra citrus flavor, you can zest the lemon and add the zest to the mixture before juicing the lemon.
- If you’re using crab meat that was previously frozen, you might need a little extra panko in the mixture to absorb any excess moisture.
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