Description
Delicious and easy Air Fryer Crab Cakes made with lump crab meat, seasoned with Old Bay, Dijon mustard, and Worcestershire sauce, producing perfectly browned and flavorful crab cakes in just under 20 minutes of air frying.
Ingredients
Scale
Crab Cakes
- 1 pound lump crab meat (fresh or refrigerated-pasteurized, drained well and picked through for shells/cartilage)
- 1 large egg
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1–2 dashes hot sauce (to taste)
- 1 to 1½ teaspoons Old Bay Seasoning
- ¼ teaspoon kosher salt (omit if using salted crumbs or crackers)
- 1 tablespoon chopped Italian parsley
- ⅓ to ½ cup finely crushed saltine or butter (Club) crackers or Panko breadcrumbs
For Cooking and Serving
- Cooking spray and/or melted unsalted butter
- Lemon wedges
- Your favorite dipping sauce
Instructions
- Prepare the Mixture: In a medium mixing bowl, whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, hot sauce, Old Bay Seasoning, kosher salt if using, and chopped Italian parsley until well combined.
- Combine with Crab and Crumbs: Gently fold in the lump crab meat and crushed crackers or breadcrumbs until just combined. Add just enough crumbs to help the mixture hold together when shaped into patties.
- Shape the Crab Cakes: Form the mixture into 6 even patties using your hands or a large cookie scoop. Place the patties on a plate or baking sheet, cover, and refrigerate for 1 hour to help them firm up.
- Preheat the Air Fryer: Set your air fryer to 375 degrees Fahrenheit and allow it to preheat. Meanwhile, lightly spray both sides of the crab cakes with cooking spray or brush with melted butter for better browning and flavor.
- Cook the Crab Cakes: Place the crab cakes in a single layer in the air fryer basket, ensuring they do not overcrowd. Cook for 14 to 18 minutes, flipping halfway if desired, until they are browned and an instant-read thermometer registers 160 to 165 degrees Fahrenheit in the center.
- Serve: Remove the crab cakes carefully and serve with fresh lemon wedges and your favorite crab cake dipping sauce for a tasty and satisfying meal or appetizer.
Notes
- Use fresh or refrigerated pasteurized lump crab meat for the best flavor and texture. Avoid shelf-stable canned crab meat.
- The amount of cracker or breadcrumb crumbs added depends on the moisture content of your crab meat; add just enough to help bind the mixture.
- Refrigerate the shaped crab cakes for at least 1 hour before cooking to help them hold their shape in the air fryer.
- Cooking times may vary based on your air fryer brand and model. Watch closely the first time you make the recipe to avoid overcooking or undercooking.
- Spraying or brushing crab cakes with butter or oil improves browning and prevents sticking in the air fryer.
