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Air Fryer Crab Cakes Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 6–8 crab cakes
  • Category: Appetizer
  • Method: Air Frying
  • Cuisine: American
  • Diet: Pescatarian

Description

This Air Fryer Crab Cakes recipe offers a quick and healthy twist on traditional crab cakes by using an air fryer to achieve a golden, crispy crust without deep frying. Made with lump crab meat, a flavorful combination of mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning, these crab cakes are perfectly moist inside while delightfully crispy outside. Ideal as an appetizer or snack, they come together in under 30 minutes and pair wonderfully with tartar sauce or fresh lemon wedges.

Ingredients

Scale

Crab Cake Mixture

  • 1 pound lump crab meat (picked over for shells)
  • 1/3 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons chopped fresh parsley

Coating and Cooking

  • 1/2 cup panko breadcrumbs (for coating)
  • Olive oil spray or brush-on oil for air fryer

Instructions

  1. Prepare the Crab Cake Mixture: In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper until the mixture is smooth and well combined. Gently fold in the lump crab meat, 1/2 cup of panko breadcrumbs, and chopped parsley, mixing carefully to avoid breaking up the crab meat too much.
  2. Form the Crab Cakes: Shape the mixture into 6 to 8 equal-sized patties. Place them on a tray lined with parchment paper. Lightly coat the outside of each patty with the remaining 1/2 cup panko breadcrumbs, pressing gently to adhere.
  3. Preheat the Air Fryer: Set your air fryer to 370°F (188°C) and allow it to preheat for about 3 minutes.
  4. Prepare Air Fryer Basket: Spray or brush the air fryer basket with olive oil to prevent sticking. Arrange the crab cakes in a single layer inside the basket, ensuring space between each one for even air circulation. Lightly spray the tops of the crab cakes with olive oil to help achieve a crispy exterior.
  5. Air Fry the Crab Cakes: Cook the crab cakes in the air fryer for 10 to 12 minutes, flipping them halfway through the cooking time to ensure even browning and crispiness. They should be golden brown and crispy on the outside when done.
  6. Serve: Remove the crab cakes carefully from the air fryer and serve immediately with tartar sauce or lemon wedges for a zesty finish.

Notes

  • For extra crispiness, chill the crab cakes in the refrigerator for 15 to 30 minutes before air frying.
  • You can freeze uncooked crab cake patties and air fry them straight from frozen—just add 2 to 3 extra minutes to the cooking time.
  • Be gentle when folding in the crab meat to keep the lumps intact for better texture.
  • If you prefer, substitute the panko breadcrumbs with gluten-free breadcrumbs for a gluten-free version.

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Find it online: https://flavorfuldailymeals.com/air-fryer-crab-cakes-recipe/