air fry crab cakes recipe

Written BySheba G Updated On
air fry crab cakes recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best air fry crab cakes recipe

I absolutely love making crab cakes in the air fryer. They come out perfectly crispy on the outside and tender on the inside without all the mess and oil of deep frying. My family requests them all the time, and even my picky kids gobble them up. This recipe is perfect for a quick weeknight dinner or a special weekend treat. Plus, using the air fryer cuts down on fat and calories, so you can enjoy a restaurant quality meal right at home with less guilt.

Air Fry Crab Cakes

Air Fry Crab Cakes

4.7 from 1669 votes

These air fryer crab cakes are crispy, golden, and full of sweet crab meat. They are easy to make and healthier than traditional fried crab cakes.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Crab Cakes

1 pound lump crab meat, picked over for shells
1/2 cup panko breadcrumbs
1/4 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1In a large bowl, gently combine the crab meat, panko, mayonnaise, egg, Dijon mustard, lemon juice, Old Bay seasoning, salt, pepper, and parsley. Be careful not to break up the crab meat too much.
2Form the mixture into 8 patties, about 1/2 inch thick. Place them on a plate and refrigerate for 15 minutes to help them hold their shape.
3Preheat your air fryer to 375 degrees F (190 degrees C). Lightly spray the air fryer basket with cooking spray.
4Place the crab cakes in a single layer in the basket, making sure they are not touching. You may need to cook them in batches.
5Air fry for 5 minutes, then carefully flip the crab cakes and spray the tops with a little more cooking spray. Cook for another 4 to 5 minutes, until golden brown and heated through.
6Serve immediately with lemon wedges and your favorite dipping sauce, like tartar sauce or remoulade.

🔧Equipment

Air fryer
Mixing bowl
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 15g💛Saturated Fat: 3g❤️Cholesterol: 115mg🧂Sodium: 680mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 22g

📝Notes

For best results, use fresh lump crab meat. You can also substitute gluten free panko breadcrumbs to make this recipe gluten free. Chilling the patties before air frying helps them stay together.

Watch Video Of How Air Fry Crab Cakes Works

This air fryer crab cake recipe is a keeper for any occasion. It is simple, delicious, and a healthier way to enjoy a classic favorite. Whether for a family dinner or a gathering with friends, these crab cakes always get rave reviews.

❓ Frequently Asked Questions About Air Fry Crab Cakes

1. Can I use canned crab meat for this recipe?

Yes, you can. Just make sure to drain it well and pick through it for any shell pieces. Fresh or frozen lump crab meat will give you the best texture and flavor.

2. Why are my crab cakes falling apart in the air fryer?

This usually happens if the mixture is too wet or if you skip the chilling step. Make sure to refrigerate the patties for at least 15 minutes before cooking. Also, be gentle when flipping them.

3. How do I store leftover crab cakes?

Store any leftover cooked crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them back in the air fryer at 350 degrees F for 3 to 4 minutes until warmed through.

4. Can I freeze these crab cakes?

Yes, you can freeze them either before or after cooking. To freeze uncooked patties, place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.

5. What can I serve with air fryer crab cakes?

These crab cakes are great with a simple side salad, coleslaw, roasted vegetables, or french fries. A squeeze of lemon and a dollop of tartar sauce or remoulade is a classic pairing.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts