Air Fryer Crab Cakes
Crispy on the outside and soft in the middle, these Air Fryer Crab Cakes are a fancy yet mess-free seafood dinner option that showcase the delicious taste of crab meat.
Ingredients
Crab Cake Ingredients
- 1 lb Lump crab meat (fresh or well drained canned) Make sure to pick through it for any sneaky shell bits.
- 1/2 cup Mayonnaise For richness and moisture.
- 1 large Egg Helps bind the mixture.
- 1/2 cup Breadcrumbs or crushed crackers Just enough to hold the cakes together.
- 1 tbsp Dijon mustard For a little tang.
- 1 tbsp Worcestershire sauce For that classic crab cake flavor.
- 1 tbsp Old Bay or favorite seafood seasoning
- 1/4 cup Chopped parsley Optional but adds freshness.
- to taste Salt and pepper
- as needed Cooking spray or light brush of oil For browning the cakes.
Instructions
Preparation
- Drain the crab well and pat it down if it is very wet. Too much moisture can make soft crab cakes that refuse to brown.
- In a bowl, mix together mayonnaise, egg, Dijon mustard, Worcestershire sauce, seasoning, and parsley as your binder base.
- Gently fold in the crab meat. Then, sprinkle in breadcrumbs a little at a time until the mixture holds together when pressed.
- Shape the mixture into 6 medium cakes, ensuring they are not too thick.
- Chill the formed cakes in the fridge for at least 20 to 30 minutes, or up to an hour for better hold.
Cooking
- Preheat the air fryer if needed, spray the basket, and lightly spray the tops of the cakes.
- Cook at 370°F (188°C) for about 8 to 10 minutes, then carefully flip and cook for another 4 to 6 minutes until golden and set.
Serving
- Serve with a squeeze of lemon and your favorite sauce, such as tartar sauce or a quick mayo sauce.
Notes
Chilling the shaped cakes is crucial to prevent them from falling apart. Avoid overmixing the crab to maintain its texture and flavor. For a different side, consider air fryer carrot chips.