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These quick and easy air fryer crab cakes are crispy on the outside, tender on the inside, and packed with fresh lump crab meat and savory seasonings. They have all the flavor of traditional crab cakes, without deep frying in oil.
If you’re on an air fryer kick like I am, you’ll also love my Air Fryer Tilapia and Air Fryer Bone-In Pork Chops!
Why you’ll love this quick and easy air fryer crab cake recipe!
Traditional crab cakes are a seafood dish made of shredded or lump crabmeat, egg, mayonnaise, and seasonings. The mixture is then shaped into patties and fried in lots of oil. This makes them crispy and delicious, but not exactly healthy. Enter: air fryer crab cakes.
Oh yes, friends! These crab cakes have that perfect crispy texture and all the delicious flavor of the original. However, we make them in the air fryer, meaning you don’t have to cook them in tons of oil!
- Crispy without deep frying: The air fryer creates that golden crust with minimal oil.
- Loaded with lump crab meat: Big, tender pieces in every bite.
- Classic flavor: Old Bay, Dijon, and lemon keep things authentic.
- Quick and easy: Ready in about 20 minutes.
- Perfect for dinner or appetizers: Serve as cakes or turn them into sandwiches.
Pair your finished crab cakes with your favorite dip or condiment. Or, serve them up the East Coast way with a lemon wedge. You can also make them into crab cake sandwiches!
Table of Contents
Ingredients You Need
See recipe card below this post for ingredient quantities and full instructions.
- Egg – Here’s the best way to crack an egg!
- Mayonnaise – Adds moisture and richness.
- Lemon – Brightens the flavor.
- Old Bay seasoning – Old Bay seasoning is essential here. This seasoning is so common in seafood recipes that it’s kind of what makes seafood taste like seafood!
- Dijon mustard – This adds a sharp, bright flavor that’s essential.
- Worcestershire sauce – More depth! Worcestershire sauce is an umami bomb.
- Chives – For a mild onion flavor.
- Celery – Chop this finely so you don’t get big chunks in the cakes.
- Lump crab meat – Use high-quality crab meat, not imitation crab! While imitation crab meat will work in a pinch for salads and other raw recipes, it doesn’t work as well when it needs to be cooked.
- Panko bread crumbs – Help hold the cakes together while keeping them light.
How to Make Air Fryer Crab Cakes
This easy recipes comes together in just a few steps!
- Start the crab cake mixture: In a large bowl, whisk together the egg, mayonnaise, lemon juice, mustard, and seasonings until well combined.
- Add the crab: Fold in the crab meat and breadcrumbs.
- Form the patties: Divide the mixture into four portions, and form them into patties. Spray both sides with cooking spray, or lightly grease them with olive oil.
- How long to cook crab cakes in air fryer: Place the cakes in the basket of an air fryer. Cook for 14 to 16 minutes or until the cakes are golden brown and reach an internal temperature of 165 degrees Fahrenheit.
Serving Suggestions
There are so many ways to enjoy your air fryer crab cakes!
- Try serving them with a side of tartar sauce or a zesty remoulade dip. Or, add them to salads and sandwiches.
- For a heartier meal, try pairing them with your favorite sides. Air fryer French fries seasoned with Old Bay, roasted asparagus, macaroni salad, or coleslaw all make great options!
Storage and Freezing
- To store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze: Wrap each cooked crab cake in plastic wrap and freeze up to 1 month.
- To reheat: Warm in the air fryer at 375°F for 5–7 minutes or in a 350°F oven for about 10 minutes.
Frequently Asked Questions
Fresh lump crab is best for flavor and texture. Imitation crab doesn’t hold up as well when cooked.
They may need more chilling time or slightly more breadcrumbs to bind the mixture.
Yes, flipping halfway through ensures even browning on both sides.
Yes. Form the patties and refrigerate up to 24 hours before cooking.
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Air Fryer Crab Cakes
Equipment
- 1 Large mixing bowl
- 1 Rubber spatula
- 1 Air Fryer
Ingredients
- 1 egg
- ¼ cup mayonnaise
- Juice of ½ lemon
- 1 teaspoon Old Bay seasoning
- 1 ½ teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 Tablespoon fresh chives minced
- 1 stalk fresh celery finely chopped
- 1 pound lump crab meat
- ½ cup panko breadcrumbs
- Nonstick cooking spray
Instructions
- Preheat an air fryer to 375 degrees Fahrenheit.
- In a large mixing bowl, whisk together the egg, mayonnaise, lemon juice, Old Bay, mustard, Worcestershire sauce, celery, chives, salt and pepper until well combined.1 egg, ¼ cup mayonnaise, Juice of ½ lemon, 1 teaspoon Old Bay seasoning, 1 ½ teaspoons Dijon mustard, 2 teaspoons Worcestershire sauce, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 Tablespoon fresh chives, 1 stalk fresh celery
- Using a rubber spatula, gently fold in the crab meat and bread crumbs into the mayonnaise mixture. Only mix until combined so as not to break down the crab meat too much.1 pound lump crab meat, ½ cup panko breadcrumbs
- Form into 4 equal sized patties. Spray the outside of each with nonstick cooking spray, then arrange them in an even layer in the basket of the air fryer. Cook for 14 to 16 minutes until cooked through and golden brown. Depending on the size of your air fryer, it may be necessary to cook in two batches.Nonstick cooking spray
Notes
- Don’t overmix — you want big chunks of crab.
- Chill the patties for 20–30 minutes if they feel soft before cooking.
- Don’t overcrowd the basket — cook in batches if needed.
- Spray lightly with oil for better browning.
- Use fresh crab for the best flavor and texture.
These look so good! Love the air fryer twist for a lighter crab cake. Definitely adding this to my must-try list!
I tried these and they were so good. Light, crispy, and full of flavour.
This would be such a hit on the Christmas table!
So simple yet so good! I make this almost every week 😍