I’ve always loved crab cakes, but I’ll be honest—sometimes the hassle of frying them on the stovetop kept me from making them as often as I wanted. Then I tried making them in the air fryer, and it was a total game-changer. They come out just as golden and crisp on the outside while staying tender and flavorful inside, but without all the extra oil splattering around the kitchen.
This version has quickly become a favorite in my home. The sweet crab meat, paired with just the right seasonings and a light crisp coating, makes every bite feel restaurant-worthy. Plus, I can whip them up faster than ever, which is perfect for a weeknight dinner or even a special appetizer when guests are around.
What You Need To Make This Recipe
Crab meat: The star of the dish! Fresh lump crab meat gives you that sweet, delicate flavor that makes crab cakes so special. If you can’t find fresh, high-quality canned or refrigerated crab will work too—just avoid imitation crab.
Breadcrumbs: These give the cakes structure and help absorb excess moisture. I like using panko for extra crunch, but regular breadcrumbs also work if you prefer a softer texture.
Mayonnaise: A creamy binder that keeps the crab cakes moist without overpowering the flavor. It also adds a subtle tang that balances the sweetness of the crab.
Egg: Essential for binding everything together. Without the egg, the cakes may fall apart in the air fryer.
Dijon mustard: A little sharpness from Dijon adds depth and keeps the flavor from being too heavy. It’s a small addition that makes a big difference.
Worcestershire sauce: This brings a savory, umami richness that complements the crab beautifully. Just a splash goes a long way.
Old Bay seasoning: A classic choice for seafood, Old Bay adds just the right mix of spice and warmth without being overwhelming.
Fresh parsley: Chopped parsley adds freshness and a pop of color, keeping the crab cakes light and vibrant.
Lemon juice: A squeeze of lemon brightens the flavors and cuts through the richness of the crab and mayo.
Cooking spray: Lightly coating the air fryer basket ensures the crab cakes don’t stick and helps them crisp up nicely.
Ingredients List
- 1 lb lump crab meat
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Cooking spray
How to Make Air Fryer Crab Cakes
Step 1: Prepare the mixture
In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice. Mix just enough to bring everything together without breaking up the crab meat too much.
Step 2: Shape the crab cakes
Using your hands, form the mixture into patties about 3 inches wide and 1 inch thick. Place them on a plate or tray and let them chill in the refrigerator for at least 20 minutes. This helps them firm up so they don’t fall apart during cooking.
Step 3: Preheat the air fryer
Spray the basket lightly with cooking spray and set your air fryer to 375°F (190°C). Preheating ensures the crab cakes start crisping right away.
Step 4: Cook the crab cakes
Arrange the patties in a single layer in the air fryer basket, leaving a little space between each one. Air fry for 10–12 minutes, flipping halfway through, until the crab cakes are golden brown and cooked through.
Step 5: Serve and enjoy
Carefully remove the crab cakes and serve them hot with lemon wedges, tartar sauce, or a simple aioli. They’re delicious on their own or as part of a larger meal.
Tips for Making This Recipe
- Handle the crab meat gently to keep those large, juicy lumps intact.
- Chilling the patties before cooking is key—it helps them hold their shape.
- Don’t overcrowd the air fryer basket. If necessary, cook the crab cakes in batches.
- For extra crispiness, lightly spray the tops of the patties with cooking spray before air frying.
- Serve immediately for the best texture; they’re crispiest right out of the air fryer.
FAQs
Can I use canned crab meat?
Yes, as long as it’s good quality and not imitation. Drain it well to avoid excess moisture.
Can I make these crab cakes ahead of time?
Absolutely! Shape the patties and refrigerate them for up to a day before cooking. You can also freeze them uncooked and cook straight from frozen, just add a few extra minutes to the air fryer time.
What can I serve with air fryer crab cakes?
They pair beautifully with a crisp salad, roasted veggies, or even on a toasted bun as a sandwich.
Do I need to flip the crab cakes in the air fryer?
Yes, flipping them halfway ensures they cook evenly and develop that gorgeous golden crust on both sides.