Golden, crisp, and bursting with flavor, these Air Fryer Crab Cakes are the perfect seafood indulgence with minimal effort. The outside is crispy, while the center stays juicy and tender.
Ready in just 13 minutes, these crab cakes are ideal for weeknight dinners, special occasions, or even meal prep. You’ll love their savory punch and satisfying crunch.
What You’ll Need for These Flavorful Air Fryer Crab Cakes
- Lump crab meat – The star of the show, its sweet, briny richness defines the dish. Fresh or canned works perfectly.
- Egg – Binds the mixture together, holding the crab cakes’ delicate texture.
- Mayonnaise – Adds moisture and a subtle creaminess that enhances every bite.
- Dijon mustard – Lends a sharp tang that balances the richness of the crab.
- Worcestershire sauce – Brings an umami depth that deepens the overall flavor profile.
- Old Bay seasoning – Classic and essential for that unmistakable coastal flavor.
- Panko breadcrumbs – Light and airy, they give the cakes their irresistibly crispy exterior.
- Celery, parsley, and bell pepper – Fresh and crunchy, these aromatics add brightness and texture.
Quick & Crispy: How to Make Air Fryer Crab Cakes
Start by combining the crab, egg, mayo, mustard, Worcestershire, seasonings, and chopped veggies in a mixing bowl. Gently fold in the panko to keep the texture light.
Form the mixture into small patties and chill briefly in the freezer. This step helps them hold their shape during cooking.
Preheat your air fryer, lightly grease the basket, and cook the crab cakes in batches. Flip them once halfway to ensure even browning.
In under 10 minutes, you’ll have crab cakes that are golden outside and tender inside—no frying required.
Kitchen Tips & Tasty Variations
For best results, handle the crab mixture gently—overmixing can break down the delicate texture. Chilling the patties before cooking keeps them from falling apart in the air fryer.
For a spicy twist, mix in a pinch of cayenne or finely diced jalapeño. If you prefer more citrus notes, a splash of lemon juice or zest elevates the seafood’s natural sweetness.
Not into mayo? Swap it for Greek yogurt for a lighter take. And if you’re gluten-free, crushed rice crackers or almond flour make excellent breadcrumb alternatives.
Keeping Crab Cakes Fresh: Storage Tips
Store leftover crab cakes in an airtight container in the refrigerator for up to five days. To freeze, place the cooled cakes in a single layer in a shallow container and freeze for up to two months.
When you’re ready to enjoy them again, reheat directly in the air fryer at 400°F for 2–3 minutes until crisp and heated through—no sogginess, no mess, just perfect leftovers.
Air Fryer Crab Cake Bites
Ingredients
- 1/4 stalk celery finely chopped
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/3 cup panko breadcrumbs
- 1/2 pound lump crab meat fresh or canned
- 1 teaspoon Worcestershire sauce
- 1/4 small bell pepper finely chopped
- 1/4 teaspoon pepper
- 2 tablespoons parsley finely chopped
- 1 large egg whisked
- 1 1/2 tablespoons mayonnaise
- 1/2 teaspoon Dijon mustard
Instructions
- In a large mixing bowl, combine the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, celery, parsley, bell pepper, and crab meat until the mixture is well incorporated. Gently fold in the panko breadcrumbs at the end.
- Shape the mixture into eight uniform crab cakes and arrange them on a parchment-lined plate. Transfer the plate to the freezer and chill for 5 minutes.
- Meanwhile, preheat the air fryer to 200°C (400°F).
- Lightly grease the air fryer basket, then place four crab cakes into the basket. Cook for 7–8 minutes, flipping once halfway through to ensure even browning.
- Repeat the air frying process for the remaining crab cakes until all are fully cooked.
Notes
To freeze: Place cooled crab cakes in a shallow freezer-safe container and store for up to 2 months.
To reheat: Preheat air fryer to 400°F and warm crab cakes for 2 to 3 minutes until heated through.
