Air Fryer Crab Cake Bites
Golden and crisp on the outside with a moist and flavorful center, these air fryer crab cakes are ready in just minutes. A savory blend of spices and fresh ingredients creates a delightful seafood appetizer or main course.
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 store: Refrigerate any leftover crab cakes in a sealed container for up to 5 days.
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.
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.