Crab cakes are a beloved seafood dish known for their crispy exterior and tender, flavorful interior. Traditionally pan-fried or deep-fried, crab cakes can be a bit heavy on the oil. However, using an air fryer to make these golden treats allows you to achieve that deliciously crispy texture with much less oil, making them a healthier option without compromising on taste. This air fryer version takes less time and results in perfectly cooked crab cakes that are lower in calories but still packed with the sweet, delicate flavor of crab meat. Perfect as an appetizer, main dish, or served with a side of fresh vegetables or salad, these air fryer crab cakes are a perfect balance of texture and flavor.
Made with fresh crab meat, breadcrumbs, eggs, and a blend of herbs and spices, these crab cakes are seasoned to perfection. Whether you’re making them for a dinner party or just a quick weeknight meal, this recipe is versatile, easy to prepare, and sure to impress. The air fryer gives the cakes a nice crisp without needing to deep fry, making them much lighter but still as delicious as the traditional method. Serve them with a tangy tartar sauce, a zesty lemon wedge, or your favorite dipping sauce to elevate the experience.
Crab Cakes
Equipment
Ingredients
- 1 lb fresh crab meat preferably lump crab
- 1/2 cup breadcrumbs preferably whole wheat or gluten-free
- 1/4 cup mayonnaise
- 1 large egg
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp Old Bay seasoning or preferred seasoning blend
- Salt and pepper to taste
- 2 tbsp finely chopped parsley optional
- Olive oil spray for air frying
Instructions
- Prepare the Crab Meat: Gently check the crab meat for any shells and break it apart into smaller pieces if necessary. Place the crab meat into a large mixing bowl.
- Make the Mixture: In the same bowl, add breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, parsley, salt, and pepper. Mix gently until everything is combined, being careful not to break up the crab too much.
- Form the Cakes: Using your hands or a spoon, divide the mixture into 8 portions and form into round patties. If the mixture feels too wet, add a little more breadcrumbs to bind it together. Place the patties on a tray or plate.
- Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for 3-5 minutes. Lightly spray the air fryer basket with olive oil spray.
- Cook the Crab Cakes: Place the crab cakes in a single layer in the air fryer basket. Lightly spray the tops of the cakes with olive oil spray. Cook at 375°F (190°C) for 10-12 minutes, flipping halfway through, until they are golden brown and crispy.
- Serve: Once the crab cakes are cooked, remove them from the air fryer and serve hot with your favorite dipping sauce, lemon wedges, or a side of salad.
Video
Notes
- You can substitute the mayonnaise with Greek yogurt for a lighter version.
- Feel free to experiment with different seasonings to suit your taste, such as adding a bit of garlic powder, cayenne pepper, or paprika for extra flavor.
- If you prefer a crispier crust, you can brush the cakes lightly with oil before air frying.
Nutrition
Health Benefits of Crab Cakes:
Crab cakes made in the air fryer are a lighter alternative to traditional fried crab cakes. Crab meat is an excellent source of lean protein, essential vitamins, and minerals, including vitamin B12, zinc, and selenium, which support immune function and overall health. Unlike deep-fried versions, using an air fryer cuts down on unhealthy fats, making this dish more heart-healthy while retaining all the benefits of crab’s rich nutrient profile. The addition of fresh herbs like parsley provides antioxidants and vitamins, while the use of whole wheat breadcrumbs adds fiber to the dish. Overall, these crab cakes offer a great balance of protein and healthy fats, making them a great option for a nutritious and satisfying meal.
1 comment
These air fryer crab cakes are amazing! So crispy on the outside, and the inside is packed with so much flavor. I added a little extra garlic and served them with a side of lemon aioli – absolutely perfect! I’ll be making these again for sure.