Air Fryer Crab Cakes

Craving some seafood goodness without the hassle of deep-frying? This easy Air Fryer Crab Cakes recipe delivers crispy, flavorful crab cakes with minimal oil and effort! With fresh or refrigerated-pasteurized lump crab meat, rich flavors from Dijon mustard, Old Bay Seasoning, a hint of heat from hot sauce, and a touch of lemon, these air fryer crab cakes are sure to impress. Enjoy them as an appetizer, entrée, or even a quick snack—it’s a recipe that’s simple, satisfying, and scrumptious!

Ingredients List

Crab Cake Ingredients

1 pound lump crab meat (fresh or refrigerated-pasteurized, well-drained, and picked through for shells/cartilage) – This main ingredient gives your crab cakes their rich, shellfish flavor.
1 large egg – Helps bind the ingredients together for a sturdy yet tender crab cake.
1/4 cup mayonnaise – Adds moisture and creaminess to the mixture.
2 teaspoons Dijon mustard – Provides a tangy depth and complements the sweetness of the crab.
1-1/2 teaspoons Worcestershire sauce – Adds a savory, umami kick.
1 teaspoon fresh lemon juice – Brightens the flavors and cuts through the richness.
1-2 dashes hot sauce (to taste) – A little heat to balance the sweetness of the crab! Adjust to your spice preference.
1 to 1-1/2 teaspoons Old Bay Seasoning – This classic seafood seasoning adds zest and a touch of spice.
1/4 teaspoon kosher salt (omit if using salted crackers or well-seasoned breadcrumbs) – Enhances the flavor (optional!).
1 tablespoon chopped Italian parsley – Adds freshness and a pop of green.
1/3 to 1/2 cup finely crushed saltine or butter (Club) crackers or Panko breadcrumbs – This helps bind the mixture and offers structure. Choose according to the texture you prefer: airy (Panko) or buttery (Club crackers).

For Cooking & Serving

Cooking spray – Ensures that the crab cakes get that nice, crispy finish without sticking.
Melted unsalted butter (optional) – Brush on the crab cakes for extra golden color and richness!
Lemon wedges – Serve on the side for a fresh squeeze.
Your favorite crab cake dipping sauce – From a tangy tartar sauce to a zesty remoulade, it’s great to have something to dip these beauties into!

Optional Dipping Sauce Suggestions

Tartar Sauce : The classic partner for any crab cake! Mayo, capers, and a squeeze of lemon.
Remoulade : A spicier option if you like a little zip with mayo, Dijon mustard, and cayenne.
Garlic Aioli : Rich, creamy, and packed with flavor.
Chili Mayo : For a spicy kick, combine mayo with sweet chili sauce or Sriracha.

Required Kitchen Tools

Having the right tools always makes meal prep easier—and these crab cakes are no exception! Here’s a list of the few essentials needed for crafting perfect [Air Fryer Crab Cakes]:

Mixing Bowl – A medium-sized bowl to mix all of your ingredients together.
Whisk/Fork – To whisk up the liquid ingredients.
Spatula or Spoon – For gently folding in the crab meat without breaking it down too much.
Large Cookie Scoop (optional) – Helps in evenly portioning out your crab cakes. This ensures they cook uniformly.
Air Fryer – The star tool of this recipe! Your air fryer should be preheated so that the crab cakes cook evenly and come out crispy.
Non-stick Cooking Spray – To keep the crab cakes from sticking to either the air fryer basket or each other.
Instant-read Thermometer (optional but recommended) – It’s helpful for ensuring the crab cakes are fully cooked by checking that their internal temperature hits 160-165°F.

Having these basic tools handy means you’re set to create gourmet crab cakes right within your own kitchen!

Crab Cake Mixture Preparation

Now, let’s get into making the crab mixture! This is where all of the spices, seasonings, egg, and, of course, the crab meat come together to form the best air-fried crab cakes.

Mixing the Wet Ingredients

In a medium mixing bowl, whisk together the egg , mayonnaise , Dijon mustard , Worcestershire sauce , lemon juice , hot sauce , Old Bay Seasoning , and kosher salt (if using) .
These are the binding ingredients that will not only give the crab cakes structure but also great flavor.
Once everything is well-combined and smooth, add the chopped parsley for a touch of brightness and color.

Adding Crab Meat & Breadcrumbs

Gently fold the crab meat into the wet mixture. It’s important to handle the crab meat with care—lump crab meat is delicate, and you don’t want to break it up too much. You want the cakes to have bite-sized chunks of crab.
Next, gradually fold in the finely crushed saltine/butter crackers or Panko breadcrumbs . Start with 1/3 cup, adding more if needed until the mixture holds together. The goal is to achieve a balance where the crab cake mixture is moist but can still be shaped into patties.

Pro Tip : Don’t overdo the breadcrumbs! The crab meat should be the star of the show, not the crumbs. Add just enough to help bind the patties.

Shaping and Chilling the Crab Cakes

Once your crab mixture is ready, it’s time to shape them into perfectly sized patties. You can make standard-sized crab cakes or go smaller for bite-sized appetizers.

Shaping the Crab Cakes

Portion the mixture : Using either your hands or a large cookie scoop, divide the crab mixture into 6 equal portions (or smaller if you’re making mini crab cakes).
Shape into patties : Gently press each portion into a patty shape about 1 inch thick . Try not to press too hard—you want them to hold together but still remain light and fluffy.
Place on a plate or baking sheet : Lay out the shaped crab cakes in a single layer on a plate or baking sheet.

Pro Tip : If the mixture feels too sticky while shaping, wet your hands lightly with water to make the process smoother.

Chilling the Crab Cakes

Cover the crab cakes : Once shaped, cover the plate or baking sheet loosely with plastic wrap.
Refrigerate for at least 1 hour : Chilling is a crucial step! It helps firm up the crab cakes so that they don’t fall apart during cooking. Plus, it allows the flavors of the crab cake mixture to meld together beautifully.

If you’re in a hurry, 30 minutes will do, but a full hour of refrigeration is ideal for the crab cakes to set.

Air Frying the Crab Cakes

Time to fire up the air fryer! The key to golden, crispy air fryer crab cakes is making sure they are well-coated with cooking spray and cooked at the right temperature.

Preheat Your Air Fryer

Preheat the air fryer to 375°F . Just like with an oven, preheating lets the crab cakes cook evenly from the moment you place them inside.
Prepare the crab cakes : Lightly spray both sides of each crab cake with cooking spray. If you’re feeling indulgent, brush the tops with a little melted butter for an extra boost of flavor and crispiness.

Pro Tip : Don’t overcrowd the air fryer basket—this allows hot air to circulate evenly around each crab cake, giving you that perfect golden crust.

Cooking Time and Technique

Cook in a single layer : Place the crab cakes into the air fryer basket, making sure they aren’t touching. Depending on the size of your air fryer, you may need to cook them in batches.
Cook for 14-18 minutes , flipping halfway through. You want the crab cakes to develop a deep golden-brown exterior, while the inside stays moist and tender.
Check for doneness : Use an instant-read thermometer to check that the internal temperature of the crab cakes has reached 160-165°F . This ensures that they’re fully cooked, especially when using refrigerated-pasteurized crab meat.

Serving the Air Fryer Crab Cakes

Your golden, crispy crab cakes are now ready to be enjoyed! Here are some ideas for serving them up with flair:

Garnishing and Serving Tips

Lemon wedges : Always serve crab cakes with a fresh squeeze of lemon! The acidity enhances their flavor and gives a burst of brightness with every bite.
Fresh parsley : For a simple yet beautiful presentation, sprinkle some chopped parsley over the crab cakes to elevate their look.
Crab Cake Sauce Options : Pair your crab cakes with your favorite sauce for dipping! Here are a few options you might love:
- Tartar Sauce : A tangy classic, made with mayonnaise, pickles, and capers.
- Remoulade Sauce : A spicier option with a Creole flair, combining mayo, mustard, and hot sauce.
- Garlic Aioli : Rich and garlicky, perfect if you’re a fan of bold flavors.
- Spicy Mayo : A simple yet flavor-packed option made by mixing mayonnaise with Sriracha or sweet chili sauce.
Sides to Serve : Complement your crab cakes with any of these delicious sides for a complete meal:
- Coleslaw or a light mixed green salad
- Corn on the cob with butter and herbs
- Roasted potatoes or sweet potato fries
- Grilled or sautéed asparagus
Beverage Pairings : These crab cakes pair beautifully with a light, crisp white wine like Sauvignon Blanc or a cold, refreshing beer such as a lager or wheat ale.

Storing Leftovers

If you have any leftover crab cakes or you made a larger batch, here’s how to store them:

Storing in the Refrigerator

For short-term storage , place the cooked crab cakes in an airtight container and store them in the refrigerator for up to 3 days . Before eating, reheat the leftovers in the air fryer to crisp them back up (at 350°F for about 5-8 minutes), or warm them through in a 350°F oven for about 10 minutes.

Freezing Crab Cakes

If you’ve made a large batch and need to save some for later, you can freeze them!

Cool completely : Allow the cooked crab cakes to cool completely to room temperature before freezing.
Wrap in plastic wrap : Individually wrap each crab cake tightly in plastic wrap to prevent freezer burn.
Store in a freezer bag : Place the individually wrapped crab cakes in a freezer-safe resealable plastic bag. Label the bag and store it flat in the freezer for up to 3 months .

Reheating Frozen Crab Cakes

When ready to eat, no need to thaw! Simply place the frozen crab cakes directly in the air fryer at 350°F and cook for about 10-15 minutes until heated through, flipping halfway.
Alternatively, reheat in the oven at 350°F for about 15-20 minutes, or until warmed all the way through.

Conclusion

Congratulations—you’ve made scrumptious, crispy, and flavorful [Air Fryer Crab Cakes]! Whether as an appetizer or a main entrée, these quick and simple crab cakes are a perfect go-to comfort food with minimal effort. They’re elevated with the zesty punch of Dijon, lemon juice, and Old Bay, balanced by the sweetness of the crab meat itself. Paired with your favorite sauce, these luscious, golden crab cakes are sure to be a crowd-pleaser.

The versatility of air fryers eliminates the need for heavy frying while still delivering on the crunch and flavor. Plus, with easy storing and reheating tips, you can enjoy your crab cakes for days to come.

Now, it’s time to dig in and savor the crispy outer edges and tender, flavorful crab filling in each bite. Enjoy your homemade, restaurant-style air fryer crab cakes, and don’t forget to share your cooking success!