Air Fryer Crab Cakes
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Chilling Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
6 crab cakes
-
Calories
167 kcal
-
Course
Main Course, Appetizer, Lunch
-
Cuisine
American
Air Fryer Crab Cakes
Description
The recipe starts by whisking egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, hot sauce, Old Bay seasoning, salt, and parsley to create a flavorful base. Gently folding in the crab meat with a mix of finely crushed saltine crackers, butter crackers, and panko breadcrumbs adds structure while preserving delicate texture.
The mixture is shaped into evenly sized patties and refrigerated to firm up. Sprayed with cooking oil to promote browning, the cakes cook in the air fryer at 375°F for about 14-18 minutes until the internal temperature reaches 160 to 165°F. This method crisps the exterior without added frying fat.
Serving with lemon wedges and a dipping sauce complements the savory crab flavor. Adjusting the amount of crumbs balances moisture depending on crab freshness.
Ingredients
- 1 pound crab meat fresh or refrigerated-pasteurized, drained well and picked through for shells/cartilage, lump
- 1 large egg
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1-1/2 teaspoons Worcestershire sauce
- 1 teaspoon lemon juice fresh
- 1-2 dashes hot sauce (to taste; depending on the brand you're using and your heat preferences)
- 1 to 1-1/2 teaspoons Old Bay seasoning (depending on how zesty you like your crab cakes)
- 1/4 teaspoon kosher salt (omit if using salted crumbs or crackers)
- 1 tablespoon Italian parsley chopped
- 1/3 to 1/2 cup saltine crackers finely crushed
- 1/3 to 1/2 cup butter crackers
- 1/3 to 1/2 cup panko breadcrumbs
- cooking spray unsalted, melted butter
- butter unsalted, melted butter
- lemon wedges for serving, your favorite
- Dipping sauce for serving, your favorite
Instructions
- In a medium mixing bowl, whisk together egg, mayonnaise, mustard, Worcestershire sauce, lemon juice, hot sauce, Old Bay, salt (if using), and parsley.
- Gently fold in the crab meat and bread crumbs or cracker crumbs until just combined. Add just enough crumbs to hold the crab mixture together when shaped.**
- Shape the crab mixture into 6 patties. I like to use a large cookie scoop for even portions. Place on a plate or baking sheet, cover, and refrigerate for 1 hour.
- Preheat the air fryer to 375 degrees F. Spray both sides of the crab cakes with cooking spray to avoid sticking and help with browning. (We also like to brush the tops of the crab cakes with a little melted butter before cooking for extra flavor.)
- Place the crab cakes in the air fryer basket in a single layer, without overcrowding, and cook for 14-18 minutes, until browned and the centers read 160 to 165 degrees F on an instant-read thermometer. (Depending on the size of your air fryer, you might need to cook them in batches. Cooking times may vary by air fryer brand and model, so watch them closely the first time you make them.)
- Serve with a squeeze of fresh lemon juice and your favorite crab cake sauce.
Notes
- Use fresh or refrigerated lump crab meat; avoid canned crab for best texture.
- Add only as many crumbs as needed to hold the mixture together without making it dry.
- Consult recipe FAQs for common questions and troubleshooting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6crab cakes
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1crab cake | |
| Calories | 167kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 894mg | 37% |
| Potassium | 198mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 137IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
