Air Fryer Crab Cakes
Air Fryer Crab Cakes are crispy on the outside and tender inside, made with lump crab meat, panko breadcrumbs, and Old Bay seasoning. Ready in only 25 minutes with minimal oil.
Ingredients
- 16 ounces lump crab meat
- 1 cup panko breadcrumbs
- ½ red bell pepper finely diced
- ½ cup green onions chopped
- ½ cup mayonnaise
- 1 large egg
- 1 tablespoon fresh lemon juice
- 2 teaspoons Old Bay seasoning
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- ½ teaspoon white pepper
- Cooking spray
Optional Spicy Dipping Sauce
- 2 tablespoons mayonnaise
- 2 teaspoons hot sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon fresh lime juice
Instructions
- Finely chop or gently shred the lump crab meat into smaller pieces while keeping some larger chunks for texture.
- In a large mixing bowl, combine the crab meat, panko breadcrumbs, diced red bell pepper, green onions, mayonnaise, egg, lemon juice, Old Bay seasoning, Dijon mustard, salt, and white pepper.
- Mix gently until everything is evenly combined.
- Scoop about ¼ cup of the mixture and shape it into a ball, then flatten it into a patty about ½ inch thick.
- Repeat until all the mixture has been used, making approximately 10 crab cakes.
- Lightly spray the air fryer basket with cooking spray.
- Arrange the crab cakes in a single layer, leaving space between each one.
- Air fry the Air Fryer Crab Cakes at 370°F (188°C) for 10 minutes.
- After 5 minutes, lightly spray the tops with cooking spray to encourage an even golden-brown finish. No flipping is necessary.
- Remove carefully and serve immediately with spicy mayo, cocktail sauce, tartar sauce, or yum yum sauce.
Notes
- Serve on toasted brioche buns with lettuce and tomato for delicious crab cake sandwiches.
- Pair with coleslaw, roasted vegetables, or a fresh green salad.
- Add chopped parsley or fresh dill for additional flavor.
- For extra spice, increase the amount of hot sauce in the dipping sauce