Air Fryer Crab Cakes Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g fresh lump crabmeat, drained and picked over for shells</li><li class="ingredients-single-item">60g panko breadcrumbs, plus 70g for coating</li><li class="ingredients-single-item">60ml mayonnaise</li><li class="ingredients-single-item">1 large egg, lightly beaten</li><li class="ingredients-single-item">2 tablespoons Dijon mustard</li><li class="ingredients-single-item">2 tablespoons fresh lemon juice</li><li class="ingredients-single-item">1 tablespoon Worcestershire sauce</li><li class="ingredients-single-item">30g red bell pepper, finely diced</li><li class="ingredients-single-item">25g green onions, thinly sliced</li><li class="ingredients-single-item">2 tablespoons fresh parsley, chopped</li><li class="ingredients-single-item">1 teaspoon Old Bay seasoning (or seafood seasoning)</li><li class="ingredients-single-item">½ teaspoon sea salt</li><li class="ingredients-single-item">¼ teaspoon black pepper</li><li class="ingredients-single-item">Cooking spray (olive oil or avocado oil preferred)</li><li class="ingredients-single-item">Lemon wedges for serving</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">Mixing bowl</li><li class="equipment-single-item">Measuring cups and spoons</li><li class="equipment-single-item">Shallow dish for breading</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place the crabmeat in a large bowl and check thoroughly for any shell fragments. Gently pat the crabmeat dry with paper towels to remove excess moisture – this is crucial for achieving the perfect texture in your crab cakes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate medium bowl, combine the mayonnaise, beaten egg, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk together until smooth and well incorporated. These wet ingredients will bind your crab cakes while adding rich flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the diced red bell pepper, sliced green onions, chopped parsley, Old Bay seasoning, salt, and pepper to the wet mixture. Stir to combine. The aromatic vegetables will provide texture contrast and fresh flavor against the sweet crabmeat.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet mixture over the crabmeat and sprinkle with 60g of panko breadcrumbs. Using a rubber spatula or your hands, fold everything together very gently. Be careful not to break up the lumps of crab too much – these larger pieces give your crab cakes their premium texture and appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the mixture and refrigerate for at least 30 minutes (or up to 4 hours). This resting period allows the flavors to meld and the mixture to firm up, making it easier to form cakes that hold together during cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the remaining 70g of panko breadcrumbs in a shallow dish. Remove the crab mixture from the refrigerator and divide it into 8 equal portions (about 85-90g each). Shape each portion into a patty about 7cm in diameter and 2cm thick.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently press each crab cake into the panko breadcrumbs, coating both sides and the edges. The panko will create a crispy exterior while protecting the delicate crab mixture inside. Transfer the breaded cakes to a plate.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your air fryer to 200°C for 3-5 minutes. This ensures immediate heat contact when you add the crab cakes, creating a better crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Lightly spray the air fryer basket with cooking spray. Place the crab cakes in the basket in a single layer, leaving space between each cake for air circulation. Depending on your air fryer size, you may need to cook in batches.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Lightly spray the tops of the crab cakes with cooking spray (this helps them achieve that golden-brown color). Air fry for 10-12 minutes, carefully flipping halfway through cooking time. The crab cakes should reach an internal temperature of 74°C and be golden brown on both sides.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Let the crab cakes rest for 3-5 minutes after cooking. This allows them to set up and makes them easier to handle. Serve warm with lemon wedges and your favorite sauce like remoulade, tartar sauce, or a simple lemon-herb aioli. Enjoy your delicious, healthier alternative to traditional fried crab cakes!</li></ol>