These Air Fryer Crab Cakes are quick and easy to make and air fry to golden brown and crispy perfection without using a lot of oil. They're made with a pound of lump crab meat and minimal filler ingredients! We love to serve them as an appetizer with my dairy-free chipotle sauce, but you can also serve them with my no mayo coleslaw and crispy fingerling potatoes for a complete meal!
Quick Look: Air Fryer Crab Cakes
- ⏱ Prep Time: 10 minutes
- 🆒 Chill Time: 1 hour
- 👩🏻🍳 Air Frying Time: 12 minutes (per batch)
- ⏳ Total Time: 1 hour 34 minutes
- 🍽 Servings: 12 crab cakes
- ⚡ Calories: 92 per crab cake
- 🔥 Flavor/texture: tender and meaty in the middle and crispy on the outside; lightly spiced with old bay seasoning.
- 👌 Difficulty: easy
- ❤️ Why you'll love: uses less oil than pan frying; made with 1 pound of crab meat; uses minimal filler ingredients.
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What makes this crab cakes recipe so good?
Any time I see crab cakes on the menu at a restaurant, I usually order them. While I've had some delicious ones, I've also had some disappointing ones. They're either over seasoned, not crispy enough or have too much filler (and not enough crab meat)!
Here's why you'll love my crab cakes recipe:
- They're packed with a pound of lump crab meat and made without a lot of filler ingredients.
- Air frying crab cakes requires minimal oil. You just need to brush a little on the tops. They still get crispy, but use much less oil than pan frying.
- You don't need to flip the crab cakes. Just place them in your air fryer basket, set the timer and come back to crispy crab cakes.
Table of Contents
Ingredient notes
- Crab meat: The recipe uses one pound of crab meat. You can use fresh or canned. For the best results, opt for white lump crab meat (it may also be called chunk crab meat). You'll want meat that's mostly from the body so it's less stringy. (I didn't have access to fresh when I made this recipe, so I opted for canned which wasn't quite as lumpy as I would have liked).
- Panko crumbs: These crispy bread crumbs are a must as they absorb moisture from the egg and mayo but don't get too mushy. They help bind the cakes together and add to the crispy texture. (They're also a key ingredient in my air fryer tuna patties). I don't recommend using regular bread crumbs, but you can substitute with crushed saltine crackers if you prefer.
- Old bay seasoning: This is a mix of a number of different herbs and spices. It's mildly spicy and a key ingredient in crab cakes. You can add more or less depending on how spicy you like your crab cakes. You can also substitute with cajun seasoning if you don't have any old bay.
- Dijon mustard: Dijon is a must and adds a punch of flavor. I don't recommend substituting with another type of mustard.
- Green onion: Just a little green onion adds flavor. You can also substitute with some chopped shallot if you prefer.
- Parsley: Chopped fresh parsley is best but you can also use dried if that's all you have.
- Lemon: A squeeze of fresh lemon juice adds a little pop of flavor. I don't recommend using bottled lemon juice.
How to make crab cakes in the air fryer
Step 1: Whisk together the mayo, egg, mustard, lemon juice and old bay seasoning.
Step 2: Add the crab, panko crumbs, green onion and parsley. Gently mix together, being careful not to break up the chunks of crab. Cover and refrigerate for 30-60 minutes.
Step 3: Shape the mixture into 12 cakes (about ¼ cup per cake). Place the crab cakes in the air fryer basket and brush the tops with oil.
Step 4: Air fry at 400F for 10-12 minutes, or until golden brown and crispy on the outside. Repeat with remaining cakes.
Storage and freezing tips
Refrigerate: While I think these crab cakes are best enjoyed right out of the air fryer when they're hot and crispy, if you have leftovers, you can store them in an airtight container in the fridge for 3-4 days.
Reheat: To reheat the crab cakes, place them on a baking sheet and bake on 375F for 5-6 minutes, or until crispy on the outside and heated through. You can also pop them in the air fryer for 3-5 minutes at 400F. I don't recommend microwaving them as the cakes will not get crispy on the outside.
Freeze: Place the cakes in a single layer (or in between layers of wax paper) in a freezer-safe container and freeze for 2-3 months. Defrost overnight in the fridge before reheating.
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Expert tips
- Don't skip the step of chilling the crab cake mixture. This gives the panko crumbs time to absorb some of the moisture from the other ingredients and helps the cakes stick together.
- Make sure you brush or spray the tops of the crab cakes with oil. It's a minimal amount but it helps create a golden brown and crispy exterior. (I use this same technique to ensure a crispy finish with my air fryer potato cakes recipe).
- For even cooking, don't overcrowd the crab cakes and make sure there is space in between each one.
- Depending on the size of your air fryer, you will likely need to air fry the crab cakes in two batches.
- Be careful not to over cook the crab cakes, as this will dry them out.
Air fryer crab cakes FAQs
Lump crab meat, which is from the body of the crab, has chunks of white crab meat which works best in crab cakes. You can use meat from the claw, but just note that it will be a little stringy. Fresh crab meat is best, but if you don't have access, canned crab meat works too. Just make sure the canned meat is drained well.
If you used regular bread crumbs instead of panko crumbs, it could result in mushy crab cakes. The same is true if you use too much filler. The type of crab used also makes a difference. If the crab was a bit stringy (and not lump crab meat), this could result in crab cakes that are more on the mushy side. Also, if you used canned crab meat and it wasn't drained well, this could add too much moisture to the crab cakes.
Eggs and panko crumbs are key ingredients to keep these crab cakes together. They work with the mayo to help the cakes stick together. Letting the crab mixture chill in the fridge for 30-60 minutes also gives the panko crumbs enough time to absorb some of the moisture and bind to the other ingredients.
Serving them with tartar sauce or remoulade sauce is common. If you don't have any, a simple ranch dip, like my no buttermilk ranch dressing, works too. The Greek yogurt dill dressing I serve with my salmon pasta salad would also be amazing!
More air fryer seafood recipes
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📖 Recipe
Air Fryer Crab Cakes
Ingredients
- 1 large egg
- ¼ cup (65 g) mayo
- 1 tablespoon dijon mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon old bay seasoning
- 1 pound (454 g) lump crab meat
- ½ cup (40 g) panko breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1 green onion, chopped
- 1 tablespoon oil, for brushing on top
Instructions
- In a large bowl, whisk together the egg, mayo, mustard, lemon juice and old bay seasoning.
- Add the crab meat, panko crumbs, parsley and green onion. Gently mix together, being careful not to break up the chunks of crab. Cover and refrigerate for 30-60 minutes.
- Divide and shape the mixture into 12 cakes (¼ cup per cake).
- Spray the air fryer basket with non-stick cooking spray. Place the crab cakes in the basket and brush or spray the tops with oil. (You may need to air fry in two batches).
- Air fry at 400F for 10-12 minutes, or until golden brown and crispy on the outside.
- Repeat with remaining crab cakes.
Notes
- This recipe was tested in a 5.8 quart Cosori air fryer. If your air fryer is a different brand, model and/or size, you may need to adjust the temperature and air frying time slightly.
- Don't skip the step of chilling the crab cake mixture. This gives the panko crumbs time to absorb moisture and helps bind the crab cakes.
- For even cooking, don't overcrowd the crab cakes in the air fryer and make sure there is space in between each one.
- Don't over cook the crab cakes as they will start to dry out.
- Total recipe time includes time to air fry two batches, if necessary.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
I originally developed and published this recipe in December 2020. I recently decided to update it to make small changes to the recipe to add even more crab meat and reduce the filler!
Karol says
Great recipe. Very easy and very yummy!
Leanne Combden says
Thanks Karol! I'm so glad you enjoyed the crab cakes!
Judie Tremblett says
Love these!Thanks for sharing 👍
Leanne says
I'm so glad you enjoyed them!
Christie says
Wow they look so crispy and I bet they were gone is seconds because they look super delicious! I love crab cakes.
Leanne says
Thanks Christie. Yes, they didn't last long!
Tasia ~ two sugar bugs says
Oh, these look incredible!! I LOVE crab cakes and I also love the idea of not making a huge mess while pan frying them! Another winner Leanne!
Leanne says
Thanks Tasia! Not making a mess is high on my priority list!
Michelle | Sift & Simmer says
I have dubbed you the Queen of Airfrying!! These crab cakes look amazing, Leanne!
Leanne says
Aww you're too kind Michelle. Thank you!
Marilyn says
I got to try these a couple of days ago and they are delicious.
Leanne says
I'm glad you enjoyed them! Thanks for being a taste tester again!