Description
Deliciously crispy and flavorful air fryer crab cakes made with lump crab meat, seasoned with Old Bay and fresh herbs, perfect for a quick and healthy appetizer or main course.
Ingredients
Scale
Crab Cake Mixture
- 1 pound lump crab meat, picked over for shells
- ½ cup breadcrumbs (panko or regular)
- 1 large egg
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 2 green onions, finely chopped
- Salt and black pepper to taste
For Cooking
- Olive oil spray
Instructions
- Combine Ingredients: In a large mixing bowl, gently combine the crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onions, salt, and pepper. Mix carefully to avoid breaking up the crab meat too much.
- Form Patties: Shape the mixture into 6–8 equal-sized patties and place them on a plate. Refrigerate for at least 30 minutes to help them firm up.
- Preheat Air Fryer: Preheat your air fryer to 375°F (190°C).
- Prepare for Cooking: Lightly spray the crab cakes with olive oil spray and place them in a single layer in the air fryer basket.
- Air Fry Crab Cakes: Cook for 10–12 minutes, flipping halfway through, until the crab cakes are golden brown and cooked through.
- Serve: Serve warm with lemon wedges or your favorite dipping sauce.
Notes
- For extra crispiness, lightly coat the crab cakes in additional panko before air frying.
- These crab cakes can be made ahead and frozen—just thaw before air frying.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Main Course
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 190
- Sugar: 1g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 80mg
