5 from 27 votes
Air Fryer Crab Cakes
Air Fryer Crab Cakes combine fresh lump crab meat with a mixture of egg, mayonnaise, mustard, Worcestershire sauce, and seasonings, bound by a blend of crushed crackers and breadcrumbs. When air fried, these crab cakes develop a lightly browned crust while staying moist and tender inside.
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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 crab cakes
Amount Per Serving
Calories 167
% 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.