8 Minute Air Fryer Crab Cakes Crispy Juicy

Love seafood air fryer recipes? Try my air fryer coconut shrimp, air fryer tilapia, air fryer salmon bites, and air fryer scallops next. Maryland crab cakes are one of my favorite appetizers or light dinners, but I typically only fry them up. Of course, being the air fryer king, I had to see how it would fare in the air fryer, and let me just say: you’ll be impressed by how good they are!

Why I love this recipe

Quick. With just a few minutes of prep time and 8 minutes of cooking time, these could not be any easier. Truly crispy. The hot air circulates around the crab cake, which, in turn, yields a crispy and golden brown crust every time. Healthier. Air-frying crab cakes is a healthier option than deep-frying them, as it requires barely any oil (just a spritz!). Less mess. Let’s be real- pan-frying crab cakes can be super messy, but not in the air fryer!

Ingredients needed

Crab meat. Use jumbo lump crab meat, either in brine or canned. If you can’t find lump crab meat, you can use imitation crab, but I’d suggest adding some cornstarch or flour to help bind everything. Egg. Room temperature. Panko breadcrumbs. The larger flakes help keep the filling intact and the outside even crispier. Cooking spray. To grease. Mayonnaise and Dijon mustard. Keep the crab cakes moist in the middle while adding a touch of flavor. Worcestershire sauce. For that fabulous umami flavor. Old bay seasoning. The secret ingredient that is a must for any good crab cake. Kosher salt and black pepper. To season. Celery, red bell peppers, and parsley. Finely chopped, for color.

How to make crab cakes in the air fryer

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Mix all the ingredients, except for the bread crumbs, in a large bowl. Fold them through until combined. Step 2- Shape. Divide the crab mixture into equal portions and shape them into cake patties. Freeze them for 5 minutes to firm up. Step 3- Air fry. Place the crab cakes in the air fryer basket and spray them lightly with the cooking spray before cooking for 8 minutes, flipping halfway through. Serve with lemon and tartar sauce.

Arman’s recipe tips

Don’t over-mix the batter. Fold only till the ingredients are well combined so as not to break apart the crab. Shape the crab cakes with lightly wet hands so the mixture doesn’t stick to your fingers. If the batter is too thin, sprinkle a little extra panko into the mix. If it’s too thick, add a little milk or water. Add other flavor boosters like sliced green onion, cooked potato, and tomatoes. For a low carb option, swap the panko for crushed pork rinds.

Storage instructions

To store. Leftover crab cakes can be stored in an airtight container in the fridge for up to 5 days. Yes, you can bake these crab cakes. To do so, preheat the oven to 200C/400F, line a baking tray with parchment paper or a baking sheet, and move to step 5. Bake them for 8 to 10 minutes, flipping them halfway until baked. To freeze. Place the cooled crab cakes in a shallow container and store them in the freezer for up two months.