Air-Fried Crab Cakes
Light and crispy air-fried crab cakes with tender, flavorful crab meat. Perfectly golden and easy to prepare, these crab cakes are ideal for a quick and delicious appetizer or main dish.
Equipment
- 1 air fryer
- 1 mixing bowl
- 1 tray
Ingredients
- 1 lb lump or claw crab meat shell-picked
- ½ cup panko breadcrumbs
- ¼ cup mayonnaise
- 1 egg lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 2 tablespoons fresh parsley chopped
- ½ teaspoon Old Bay seasoning or paprika and salt
- Salt and black pepper to taste
- Cooking spray or olive oil for spraying
Instructions
- Combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper in a mixing bowl.
- Gently fold in the crab meat, breadcrumbs, and chopped parsley, mixing lightly to keep crab chunks intact.
- Shape the mixture into small patties about 2 to 3 inches wide and place them on a tray.
- Chill the patties in the refrigerator for 10 to 15 minutes to help them hold their shape.
- Preheat the air fryer to 375°F (190°C).
- Lightly spray the crab cakes with cooking spray or olive oil.
- Air fry the crab cakes for 10 to 12 minutes, flipping halfway through, until golden and crispy.
- Remove from the air fryer and serve hot with fresh lemon wedges.
Notes
- Use fresh crab meat for the best flavor.
- Avoid overmixing to maintain a tender texture.
- Add cayenne pepper for extra heat.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.