Recipes AirfryerAir Fryer Crab Cakes
Maryland-style crab cakes with lots of sweet crab and just enough binder to hold together. The air fryer gives them a golden, buttery cracker crust without the pan-frying splatter.
Serve them as a party appetizer with remoulade or tartar sauce, or tuck one into a bun for a crab cake sandwich. Chill the patties first so they stay neat in the basket.
Ingredients
Instructions
Mix
In a large bowl, gently fold together the crab, eggs, mayonnaise, lemon juice, parsley, cracker crumbs and chopped vegetables. Keep the crab lumps as intact as you can.
Shape
Scoop about ¼ cup of the mixture for each cake and form into patties. Chill on a plate 20 minutes to firm up.
Spray
Preheat the air fryer to 350°F. Lightly spray both sides of each patty with oil.
Air fry
Cook in a single layer, in batches, for 12 to 14 minutes, flipping once if needed, until golden and hot through.
Serve
Serve warm with lemon wedges and tartar sauce.
- Chilling the patties is the key to cakes that don't fall apart.
- Handle the crab gently; breaking up the lumps gives a pasty texture.
- Use a perforated parchment liner so the bottoms brown but never stick.
Frequently asked
How long do crab cakes take in the air fryer?
About 12 to 14 minutes at 350°F, flipping once if needed.
What can I use instead of cracker crumbs?
Panko or plain breadcrumbs work well; add a pinch of Old Bay for the classic flavor.
Can I use canned crab meat?
Yes. Drain it very well and squeeze out excess moisture so the mix isn't wet.
