Air Fryer Crab Cakes - Restaurant-Quality Seafood
Delicious air fryer crab cakes with jumbo lump crab meat. Golden, crispy outside and tender inside. Elegant appetizer or main course!
Instructions
- Step 1: In large bowl, mix mayonnaise, egg, mustard, Worcestershire, lemon juice, parsley, and Old Bay
- Step 2: Gently fold in crab meat, being careful not to break up lumps
- Step 3: Add 1/4 cup breadcrumbs and mix gently
- Step 4: Season with salt and pepper
- Step 5: Form mixture into 6 cakes, about 3/4-inch thick
- Step 6: Place remaining breadcrumbs on plate
- Step 7: Gently coat each crab cake in breadcrumbs
- Step 8: Refrigerate for 30 minutes to firm up
- Step 9: Preheat air fryer to 375°F (190°C)
- Step 10: Spray air fryer basket with cooking spray
- Step 11: Place crab cakes in basket, not touching
- Step 12: Spray tops lightly with cooking spray
- Step 13: Cook for 10-12 minutes, flipping halfway, until golden brown
- Step 14: Serve hot with lemon wedges and tartar sauce
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Tips for Perfect Crab Cakes
- Use quality crab: Jumbo lump is best
- Gentle handling: Don't break up crab lumps
- Minimal filler: Let crab be the star
- Chill before cooking: Helps cakes hold together
- Don't flip early: Let crust form before flipping
Best Crab to Use
Ranked by Quality:
- Fresh jumbo lump crab
- Fresh lump crab meat
- Pasteurized lump crab
- Canned crab meat (in pinch)
Homemade Tartar Sauce
Mix together:
- 1 cup mayonnaise
- 2 tablespoons dill pickles, minced
- 1 tablespoon capers, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Fresh dill
Serving Ideas
As Appetizer:
- Serve on bed of arugula
- Top with remoulade sauce
- Garnish with microgreens
As Main Course:
- Pair with coleslaw
- Serve with corn on cob
- Add garlic butter rice
- Include roasted asparagus
In Sandwiches:
- Classic crab cake sandwich
- Brioche bun with lettuce
- Add tomato and remoulade
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