Crab cakes are a timeless dish that never goes out of style. Whether you’re hosting a dinner party or just looking for a tasty meal, these air fryer crab cakes are the way to go. Not only are they quick and easy to make, but they also deliver that crispy, golden-brown texture that you crave—without all the oil! By using an air fryer, you get the crispiness of deep frying, but with significantly less fat and mess.
I’ve always loved crab cakes for their delicate flavor and satisfying crunch. The beauty of making them in the air fryer is that they cook quickly and evenly, creating that perfect balance of juicy crab meat and a crisp, slightly toasted exterior. Plus, these crab cakes are packed with flavor from a few simple ingredients you likely already have in your pantry. Trust me, once you try this recipe, you’ll be hooked.
What You Need To Make This Recipe
Crab meat: Crab meat is the star of this dish, bringing that sweet, tender flavor that makes crab cakes so special. You can use lump crab meat, which gives you big, juicy chunks, or claw meat for a slightly stronger flavor. Be sure to pick through it to remove any shell pieces.
Breadcrumbs: Breadcrumbs help bind the crab mixture together while ensuring the cakes hold their shape during cooking. You can use regular or panko breadcrumbs for a lighter, airier texture. If you’re gluten-free, simply opt for gluten-free breadcrumbs.
Egg: The egg acts as a binder, helping to keep all the ingredients together. It also adds richness to the crab cakes.
Mayonnaise: This creamy ingredient adds moisture and flavor to the crab cakes. It ensures that the cakes stay tender and don’t dry out.
Dijon mustard: A touch of Dijon mustard adds a hint of tanginess that pairs beautifully with the sweetness of the crab. It brings out the flavors and adds a little zing to the mixture.
Old Bay seasoning: Old Bay is the quintessential seasoning for crab cakes. It’s a blend of herbs and spices that includes celery salt, paprika, and mustard, giving the crab cakes their classic flavor.
Lemon zest: Adding lemon zest provides a burst of fresh citrus flavor, brightening the richness of the crab cakes. It’s the perfect finishing touch.
Parsley: Fresh parsley brings a pop of color and a hint of herbaceous freshness to the crab cakes. It complements the crab and adds a nice flavor balance.
Ingredients list
- 1 lb lump crab meat
- 1/2 cup breadcrumbs (regular or panko)
- 1 large egg
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Old Bay seasoning
- Zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- Olive oil spray (for air frying)
How to Make Air Fryer Crab Cakes
Step 1: Prepare the Crab Mixture
In a large bowl, gently mix the crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Old Bay seasoning, lemon zest, and chopped parsley. Be careful not to break up the crab too much; you want to keep the lumps intact. The mixture should be moist but firm enough to form into patties. If it feels too wet, you can add a bit more breadcrumbs.
Step 2: Shape the Crab Cakes
Once the mixture is ready, divide it into 8 equal portions. Using your hands, form each portion into a round patty, pressing gently to compact the mixture. Ensure the patties are evenly shaped so they cook uniformly in the air fryer.
Step 3: Preheat the Air Fryer
Preheat your air fryer to 375°F (190°C) for about 3 minutes. This ensures the crab cakes will cook evenly and achieve that crispy texture.
Step 4: Cook the Crab Cakes
Spray the air fryer basket with a light layer of olive oil spray to prevent sticking. Carefully place the crab cakes in the basket, making sure they’re not touching. Air fry the crab cakes for 8-10 minutes, flipping them halfway through, until they are golden brown and crispy on the outside.
Step 5: Serve and Enjoy
Once the crab cakes are done, remove them from the air fryer and let them rest for a minute or two. Serve them with your favorite dipping sauce—whether it’s a tangy tartar sauce or a zesty lemon aioli—and enjoy!
Tips for Making this Recipe
- Don’t Overmix: When mixing the ingredients, avoid overworking the crab meat. Gently fold everything together to preserve the crab’s delicate texture.
- Make Ahead: You can prepare the crab cakes ahead of time and refrigerate them for up to 1 hour before air frying. This helps the cakes hold their shape while cooking.
- Use Fresh Crab: Fresh crab meat is ideal for this recipe, but if you have to use canned crab meat, make sure it’s well-drained and patted dry to avoid any excess moisture.
- Air Fryer Variations: Every air fryer is different, so keep an eye on your crab cakes as they cook. If you’re not sure if they’re done, insert a food thermometer—crab cakes should reach an internal temperature of 145°F (63°C).
- Serving Suggestions: Serve with a side of mixed greens or crispy fries for a complete meal. A cold glass of white wine or sparkling water pairs nicely with crab cakes.
FAQs
Can I freeze these crab cakes? Yes, you can freeze the uncooked crab cakes. Place them on a baking sheet in a single layer and freeze for about 2 hours. Once frozen, transfer them to an airtight container or freezer bag. To cook, simply air fry from frozen, adding a few extra minutes to the cooking time.
Can I make these crab cakes without mayo? Yes, you can substitute the mayo with Greek yogurt for a healthier option or use sour cream for a similar creamy texture.
What’s the best way to serve crab cakes? Crab cakes are versatile and can be served as an appetizer or main dish. Pair them with a tangy dipping sauce like tartar sauce or a lemony aioli, or serve them on a bun for a delicious crab cake sandwich.
Can I make these crab cakes without Old Bay seasoning? If you don’t have Old Bay seasoning, you can substitute with a mix of celery salt, paprika, and a pinch of cayenne pepper. The flavor won’t be exactly the same, but it will still be delicious!