Air Fryer Crab Cakes Recipe

Learn how to make the best homemade air fryer crab cakes with this easy baking recipe! These crispy-on-the-outside, tender-on-the-inside seafood treats use minimal oil while maximizing flavor. The secret is premium lump crabmeat and the perfect blend of seasonings for restaurant-quality results at home.

Difficulty:

Intermediate

Prep Time:

20 mins

Cook Time:

12 mins

Serves:

8 crab cakes

Ingredients

<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>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 185 calories

🥑 Fat: 9 g

🧈 Saturated Fat: 2 g

🍞 Carbohydrates: 8 g

🍭 Sugar: 1 g

🍗 Protein: 18 g

🫀 Cholesterol: 85 mg

🧂 Sodium: 480 mg

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Air Fryer Crab Cakes Recipe?

Air Fryer Crab Cakes use lump crabmeat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, bell pepper, green onions, parsley, Old Bay seasoning, salt, pepper, cooking spray and lemon wedges for serving.

How to cook Air Fryer Crab Cakes Recipe at home?

Learn how to cook Air Fryer Crab Cakes by combining fresh lump crabmeat with a binding mixture of mayo, egg, seasonings and herbs, forming into patties, coating with panko breadcrumbs, then air frying at 200°C for 10-12 minutes until golden and crispy. This method uses substantially less oil than traditional deep frying whilst maintaining excellent texture and flavour.

Why are my crab cakes falling apart during cooking?

Fragile crab cakes typically result from insufficient binding ingredients or inadequate chilling time. Ensure you've added enough egg and mayonnaise, and refrigerate the mixture for at least 30 minutes before forming patties. Gentle handling and proper panko coating also help maintain structural integrity.

Can I use tinned crabmeat instead of fresh for seafood cakes?

Yes, tinned crabmeat can be substituted when fresh isn't available. Choose premium lump or jumbo lump tinned crab rather than claw meat for better texture. Drain thoroughly and pat dry to remove excess moisture, which is essential for achieving crispy rather than soggy cakes.

What sauces pair best with homemade crab cakes?

Classic accompaniments include remoulade (mayonnaise with capers, herbs and pickles), tartar sauce, lemon-herb aioli, or simple sriracha mayo. For a lighter option, try a citrus butter sauce or fresh mango salsa. The ideal sauce complements without overpowering the delicate sweetness of the crabmeat.

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