What's the best kind of crab to use for this recipe?

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.

Why are my crab cakes mushy on the inside?

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.

Why did my crab cakes fall apart?

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.

Air Fryer Crab Cakes (Crispy & Delicious)

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)

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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.