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Air Fryer Crab Cakes served on a plate

Air Fryer Crab Cakes

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Air fryer crab cakes deliver crispy exteriors with tender, moist interiors in under 30 minutes. The high heat crisps the breadcrumb coating while keeping the lump crab meat chunky and flavorful, making these perfect for quick appetizers or meal prep.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lump crab meat pat dry with paper towels before mixing
  • ⅓ cup mayonnaise use full-fat for best moisture
  • 1 large egg cold from fridge for better texture
  • ½ cup breadcrumbs dry breadcrumbs absorb moisture better, panko optional
  • 1 tablespoon Dijon mustard adds tang and emulsifies mixture
  • 1 teaspoon Worcestershire sauce
  • 1.5 teaspoon Old Bay seasoning signature crab cake flavor
  • 0.25 teaspoon salt
  • 2 tablespoon fresh parsley chopped
  • 1 tablespoon lemon juice fresh preferred

Equipment

  • Air fryer Used to crisp crab cakes evenly without oil splatter
  • Mixing bowl To combine crab cake ingredients
  • Paper towels To dry crab meat before mixing
  • Spatula To flip crab cakes halfway through cooking

Method
 

  1. Pat lump crab meat dry with paper towels. In a mixing bowl, combine crab meat, mayonnaise, egg, breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, and salt. Stir gently with a fork just until combined, about 30 seconds to avoid dense cakes.
    1 lb lump crab meat, ⅓ cup mayonnaise, 1 large egg, ½ cup breadcrumbs, 1 Tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1.5 tsp Old Bay seasoning, 0.25 tsp salt, 2 Tbsp fresh parsley, 1 Tbsp lemon juice
  2. Scoop ¼ cup portions of the mixture and shape into 8 patties approximately ¾ inch thick. Press gently to compact but do not squeeze hard. Place patties on a plate and refrigerate for 20-30 minutes to help them hold together during cooking.
  3. Set the air fryer to 375°F (190°C) and preheat for 3 minutes. Lightly spray the basket with cooking oil to prevent sticking.
  4. Arrange patties in a single layer in the air fryer basket with space between each to avoid steaming. Spray tops lightly with oil. Cook for 6-7 minutes, then carefully flip each patty with a spatula, spray again, and cook an additional 6-7 minutes until golden brown and internal temperature reaches 145°F (63°C).
  5. Transfer crab cakes to a plate and let rest for 2-3 minutes to allow the coating to set. Serve immediately with lemon wedges or your choice of sauce.

Notes

  • Pat crab meat thoroughly dry to prevent soggy patties.
  • Chill formed patties 20-30 minutes before cooking to help them hold shape.
  • Flip crab cakes halfway through air frying to ensure even browning.

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