These crab cakes are inspired by the classic Crab Shack style: light, flaky, and packed with crab flavor, with a crispy exterior from the air fryer instead of deep frying. Perfect as an appetizer or main course.
Ingredients
Crab Cakes
- 1 pound lump crab meat, picked over for shells
- ½ cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or seafood seasoning)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- ½ cup breadcrumbs (plus extra for coating)
- Salt and black pepper, to taste
For Air Frying
- 1–2 tablespoons olive oil or melted butter (for brushing)
- Nonstick cooking spray
Optional Serving
- Lemon wedges
- Tartar sauce, remoulade, or aioli
- Fresh herbs for garnish
Instructions
1. Prepare the crab mixture
In a large mixing bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, lemon juice, parsley, and ½ cup breadcrumbs. Be careful not to break up the crab too much—you want chunks for texture.
Taste the mixture and adjust salt and pepper as needed.
2. Form the crab cakes
Divide the mixture into 8 equal portions (for smaller cakes) or 4 larger portions. Shape each portion into a patty about ¾–1 inch thick. For extra crispiness, lightly coat each patty with additional breadcrumbs.
Place the formed crab cakes on a plate or tray lined with parchment paper. Chill in the refrigerator for 15–30 minutes. Chilling helps the crab cakes hold together during air frying.
3. Preheat the air fryer
Preheat your air fryer to 375°F (190°C) for 3–5 minutes. Preheating ensures even cooking and crisping.
4. Prepare for air frying
Lightly spray the air fryer basket with nonstick cooking spray. Brush the crab cakes with a small amount of olive oil or melted butter on both sides. This will help them brown evenly.
5. Air fry the crab cakes
Carefully place the crab cakes in a single layer in the air fryer basket, leaving space between them. Cook at 375°F (190°C) for 10–12 minutes, flipping halfway through.
The crab cakes should be golden brown and firm to the touch. If they are larger or thicker, cook for an extra 2–3 minutes.
6. Serve
Remove the crab cakes from the air fryer and let them rest for 1–2 minutes. Serve hot with lemon wedges and your favorite dipping sauce, such as tartar sauce, remoulade, or a garlic aioli. Garnish with fresh parsley if desired.
Tips for Best Results
- Use lump crab meat for a premium texture; avoid imitation crab.
- Chill the patties before air frying to prevent them from falling apart.
- Do not overcrowd the air fryer; cook in batches if necessary.
- Light brushing of oil helps achieve that golden, crispy exterior without deep frying.
- Add chopped green onions or bell peppers to the mixture for extra flavor.
Storage and Reheating
- Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days.
- Reheat in the air fryer at 350°F (175°C) for 3–5 minutes to restore crispiness. Avoid microwaving to keep the exterior crunchy.
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