Easy Air Fryer Crab Cakes Recipe
If you’re looking to elevate your meals effortlessly, this crab cake recipe cooked in an air fryer is a game changer. These savory, golden-brown delights are not only bursting with flavor but are also a breeze to prepare. By using the air fryer, you achieve a crisp crust without the excess oil, making it a healthier option that’s still packed with taste.
Growing up near the coast, seafood was always a staple at our family gatherings. My grandmother had a knack for making the most scrumptious crab cakes, but they were always deep-fried. One summer, determined to recreate her recipe with a modern twist, I decided to experiment with an air fryer. The result was astonishing, retaining all the flavors of the original but with a crispier, healthier finish. It has now become a beloved tradition at our table, spanning generations.
Why You’ll Love This Recipe
- Healthier Alternative: With minimal oil, these crab cakes are a guilt-free indulgence.
- Quick and Easy: Prepared and cooked in under 30 minutes, perfect for busy weeknights.
- Rich Flavors: Packed with fresh crab meat and spices that explode with every bite.
- Versatile Dish: Perfect for appetizers, main courses, or even a sandwich filling.
Ingredients Notes
For that perfect taste and texture, sourcing quality crab meat is essential. Fresh is best, but canned lump crab meat works well too. Add a dash of Old Bay seasoning for that classic touch, and don’t forget the panko breadcrumbs for extra crunch.
Recipe Steps
Step 1
In a large bowl, combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, chopped parsley, and Old Bay seasoning. Mix gently to retain the lumps of crab meat.
Step 2
Form the mixture into equal-sized patties, placing them on a tray. Refrigerate the patties for at least 15 minutes to firm up.
Step 3
Preheat your air fryer to 375°F (190°C). Lightly spray or brush the crab cakes with oil.
Step 4
Place the crab cakes in a single layer in the air fryer basket, cooking in batches if necessary. Fry for 10-12 minutes, flipping halfway through, until golden brown.
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Step 5
Serve immediately with lemon wedges and your favorite dipping sauce for an extra burst of flavor.
Storage Options
Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To freeze, layer them between sheets of parchment paper in a freezer-safe container for up to 1 month. To reheat, place them back in the air fryer for 5 minutes at 350°F (175°C) until heated through and crunchy again.
Variations & Substitutions
For a gluten-free version, replace panko with gluten-free breadcrumbs. Incorporate finely chopped jalapeños for a spicy kick, or add lemon zest for a fresh citrus note.
Serving Suggestions
These crab cakes make an excellent starter at a dinner party, or serve them over a bed of mixed greens for a light lunch. They pair splendidly with a crisp white wine or a cool, refreshing beer.
Frequently Asked Questions
Can I make these crab cakes ahead of time? Yes, you can prepare and shape the crab cakes up to one day in advance. Store them covered in the refrigerator and cook just before serving for the best texture.
What can I use instead of crab meat? If crab isn’t available, cooked salmon or shrimp can be used as an alternative. Just be sure to finely chop them to achieve the right consistency.
Why should the patties be refrigerated before cooking? Chilling the patties helps them hold their shape better during cooking, ensuring they don’t fall apart in the air fryer. It also allows the flavors to meld together more harmoniously.
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Easy Air Fryer Crab Cakes Recipe
Ingredients
Main Ingredients
- 16 oz lump crab meat drained and picked over for shells
- 0.5 cup breadcrumbs preferably panko
- 0.25 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 large egg beaten
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon juice freshly squeezed
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
- 0.5 cup remoulade sauce for serving
- 2 tbsp olive oil spray
Instructions
Preparation Steps
- In a large bowl, gently mix together the crab meat, breadcrumbs, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, parsley, lemon juice, salt, and pepper.
- Shape the mixture into 8 patties and place them on a baking sheet. Refrigerate for at least 30 minutes to help them hold together while cooking.
- Preheat the air fryer to 375°F. Spray the air fryer basket with olive oil spray.
- Place the crab cakes in the basket in a single layer, spray the top with olive oil spray, and cook for 10 minutes, turning halfway through, until golden and crispy.
- Serve warm with remoulade sauce on the side.
Notes
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