These air fryer crab cakes are bursting with juicy lump crabmeat and Old Bay seasoning. Get ready to dive into this crispy and flavorful seafood appetizer!
Air Fry Crab Cakes Video
How To Air Fry Crab Cakes
20 minutes of total time, an air fryer, and a few ingredients is all you’ll need to make these crab cakes. So get ready — bite-sized bliss awaits.
- Make the crab cake mixture: In a medium bowl, briefly whisk the eggs, then mix in the crab meat, bread crumbs, herbs, and seasonings.
- Portion out the patties: Using an ice cream scoop, make 10 equal patties that are just under an inch thick.
- Air fry the crab cakes: Spray the air fryer basket with cooking spray and place the patties in a single layer. Cook at 360°F for 10 minutes, flipping the cakes halfway through.
- Serve: Serve with your favorite dipping sauce and/or sides. Enjoy!
Hot tip: Crab cakes are a great make-ahead option! Form the patties and refrigerate for up to two days in advance, then give them a quick fry when you’re ready to enjoy.
Flavor Additions & Variations
Do you like to explore off the beaten path of recipes? Feel free to change up the flavor of these crab cakes to show off your own style.
- Herbs: If you’re a herb-fanatic, add more fresh herbs like dill or chives.
- Veggies: For more veggie intake, add in finely chopped sautéed red bell peppers and onions.
- Seasoning: Give the cakes more of seasoning kick by adding minced garlic or even more Old Bay seasoning (if you do — opt out of any additional salt or they may be too salty).
- Sauce: For a more savory taste, add one teaspoon Dijon mustard or Worcestershire sauce.
Hot tip: If you like a more crispy texture, substitute the bread crumbs with panko breadcrumbs!
Air Fryer Crab Cakes Tips & Tricks
Never made your own crab cakes? No worries — we’ve got all the pointers to help you become a crab cake pro in no time!
- Use high quality crab meat: For the best flavor and texture, use a high quality jumbo lump crab meat. Seafood markets usually have the freshest options, but the seafood counter at your grocery store work as well.
- Bind the patty together: Ensure the patty stays together by finely chopping the green onions and slicing the parsley. Also, including the appropriate amount of the binding ingredients (large eggs, mayonnaise, and breadcrumbs) is vital to the patties staying together!
- Fold in the crab meat: Stir or fold the crab meat into the mixture gently. Over-mixing may result in a oddly textured crab cake.
- Portion the cakes with an ice cream scoop: To make evenly-sized patties, use an ice cream scoop to divide the crab mixture into 10 equal portions.
- Avoid overcrowding the air fryer: For proper air circulation, place the crab cakes in a single layer in the air fryer, leaving space between each patty. This may require cooking the crab cakes in two batches.
- Spray or butter the crab cake tops: For a crispier, more golden crust, spray the tops of the crab cakes with cooking spray or brush on a bit of melted butter.
- Flip with a spatula: Use a spatula to carefully flip the crab cakes halfway through cooking. This ensures the cakes gain an even golden color and crispiness.
- Check the internal temperature: Air fryers vary, so cooking time may vary slightly. The best way to check if the crab cakes are done is by testing with a thermometer. They are done when the internal temperature is 145°F.
Ways To Serve
Air fryer crab cakes are a quick and easy appetizer that pairs wonderfully with aioli or tartar sauce, remoulade sauce, or roasted potatoes with a side of fresh lemon wedges. They can also be served as the protein in a burger or slider — just form the cakes to the size of the bun (I recommend brioche buns), then serve them with mayonnaise, lettuce, tomato, red onions, or anything else your heart desires. Or, serve them with some sort of corn, such as corn on the cob or black bean and corn salsa. If you’re looking for a salad option, cut the cakes up into smaller pieces and swap them with the tuna in this easy Cobb salad.
Storing & Reheating Crab Cakes
By following this recipe, you’ll have 10 crab cakes to delight in. In case you have leftovers, we’ve got answers to all your storage and reheating questions.
- Refrigerator: Store leftovers for up to four days in an airtight container in the refrigerator.
- Freezer: Store cooked crab cakes for up to four months in the freezer. Thaw in the refrigerator before reheating.
- Reheating: For the best reheating results, place crab cakes in the air fryer at 360°F and warm until heated through, about five minutes.
More Seafood Appetizers
- Crab Puffs (Crab Rangoon) — Crispy wonton shells filled with cream cheese and crab meat
- Cheesy Baked Tiger Shrimp — A garlicky, cheesy, five-star appetizer
- Egg & Sprats Canapes — Crunchy bread topped with sprats fish, mayo, egg, and pickles
- 15 Minute Canned Salmon Dip — A quick seafood dip to be served with crackers
Recipe
Ingredients
- 16 oz lump crab meat
- 1/2 cup bread crumbs
- 2 tbsp green onions sliced
- 2 tbsp fresh parsley chopped
- 1 1/2 tbsp Old Bay Seasoning
- 2 large eggs slightly beaten
- 4 tbsp mayonnaise
- cooking spray for air fryer basket
Instructions
- In a medium bowl, add the crab meat, bread crumbs, green onions, parsley, Old Bay Seasoning, beaten eggs, and mayo. Mix together until evenly incorporated.
- Use an ice cream scoop to portion out ten patties. With your hands, form patties about 3 inches in diameter and about 3/4- 1 inch in thickness.
- Spray the air fryer tray with cooking oil. Place the patties into the air fryer in a single layer, being careful not to over crowd them.
- Set the air fryer to 360°F and cook for 10 minutes, or until golden brown. Flip the crab cakes carefully halfway through. Serve with your favorite dipping sauce and enjoy!
Crab cakes came out so delicious. Great recipe and easy to follow.
I'm thrilled you loved them! Thanks for sharing Marina.