These Air Fryer Crab Cakes are easy to make and air fry to crispy perfection in less than fifteen -15- minutes. Serve them with aioli, tartar sauce or herb dip for a simple and delicious appetizer!
Any time I see crab cakes on the menu at a restaurant, I have to order them. While I’ve had some delicious ones, I’ve had some disappointing ones too. They’re either over seasoned, not crispy enough or have too much filler.
These crab cakes balance out the filler with plenty of lump crab meat. And while this recipe includes characteristic crab cake ingredients like panko crumbs and old bay seasoning, I left out the dijon mustard and Worcestershire sauce to let the flavor of the crab shine through. I also added some fresh celery and green onion, which I think pair nicely with crab.
Air Fryer Crab Cakes Recipe
- 12 ounces canned lump crab meat, well-drained
- 1/2 cup panko crumbs
- 1/4 cup diced celery
- 1 tablespoon chopped green onion
- 1 tablespoon mayonnaise
- 1 tablespoon extra virgin olive oil
- 1 large egg
- 1 1/2 teaspoons old bay seasoning
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- Cooking spray
First add all the ingredients to a large bowl and mix together until well combined. Cover and refrigerate for 30-60 minutes.
Then Portion out 3 tablespoons of the crab mixture and shape it into a 1/2-inch thick patty. Repeat with the remaining mixture. You should get 11-12 patties.
After Spray the bottom of the air fryer basket with non-stick cooking spray. Put on the patties in the air fryer basket and spray the tops with cooking spray or oil.
Then Air fryer at 400F for 12-14 minutes, or until golden brown and crispy on the outside. (Depending on the size of your air fryer, you may need to air fry the crab cakes in two batches).
Finally, Serve hot and crispy with a squeeze of lemon and tartar sauce or herb dip.