Air Fryer Crab Cakes
Air Fryer Crab Cakes combine lump crabmeat, panko, Dijon mustard, and Old Bay seasoning; air fry at 375°F for 10 minutes until golden with sweet, flaky crab inside.
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Method
- 1
Gently fold crabmeat with panko, egg, mayo, mustard, Worcestershire, Old Bay, and parsley. Don't overmix — you want chunks of crab.
- 2
Form into 8 patties. Refrigerate 30 minutes to firm up.
- 3
Spray patties on all sides with cooking spray.
- 4
Air fry at 375°F for 8-10 minutes, flipping gently halfway, until golden brown.
- 5
Serve with lemon wedges, tartar sauce or remoulade, and mixed greens.
Pro tip. The less filler, the better the crab cake. Lump crabmeat is worth the splurge — imitation crab won't give you the same result. Chilling before cooking is essential or they fall apart. Be gentle when mixing — you want big pieces of crab visible.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 15 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 3-4 minutes. A light mist of oil restores that golden crust. Full reheat guide for crab cakes.
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