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! Serve them with tartar sauce or remoulade sauce for a simple and delicious appetizer.
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).
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!
We love these air fried crab cakes as an appetizer, but you can also serve them with a side salad for lunch or dinner, or make the crab patties a little bigger and serve them on a burger bun.
Table of contents
What makes this air fryer crab cakes recipe so good?
- These crab cakes are packed with a pound of lump crab meat and minimal 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.
Ingredients and substitutions
Below is a brief overview of some of the ingredients and recommended substitutions. The recipe card at the end of this post includes the exact ingredients and quantities used.
- 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. 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
Below is a brief overview of the steps to make this recipe along with photos. For further details, please see the recipe card at the end of this post.
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.
Key recipe 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. This helps create a golden brown and crispy exterior.
- 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.
Recipe 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.
More air fryer seafood recipes
- Air Fryer Tilapia
- Air Fryer Breaded Shrimp
- Air Fryer Salmon Patties
- Air Fryer Cod
- Air Fryer Scallops
If you make this recipe, I’d love to hear what you think in the comments below!
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Air Fryer Crab Cakes Recipe
- Prep Time: 10 minutes
- Chilling Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 22 minutes
- Yield: 12 crab cakes
- Category: Appetizer
- Method: Air Fry
- Cuisine: American, Canadian
Description
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!
Ingredients
- 1 large egg
- 1/4 cup (65g) mayo
- 1 tablespoon dijon mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon old bay seasoning
- 1 pound (454g) lump crab meat
- 1/2 cup (40g) 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 (1/4 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.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Love these!Thanks for sharing 👍
I’m so glad you enjoyed them!
Wow they look so crispy and I bet they were gone is seconds because they look super delicious! I love crab cakes.
Thanks Christie. Yes, they didn’t last long!
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!
Thanks Tasia! Not making a mess is high on my priority list!
I have dubbed you the Queen of Airfrying!! These crab cakes look amazing, Leanne!
Aww you’re too kind Michelle. Thank you!
I got to try these a couple of days ago and they are delicious.
I’m glad you enjoyed them! Thanks for being a taste tester again!