Crab Cakes
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These simple crab cakes are packed with lump crab meat and seasoned with Old Bay for a classic flavor. Air frying creates a crispy exterior and keeps the inside moist and tender. You'll find the complete recipe with all the tips for crab cake success.
Ingredients
- 8 oz lump crab meat, picked through for shells
- 1/3 cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- pinch cayenne
Season it upPairs with Simple Salt & Pepper, Lemon Dill, Cajun Heat, or Old Bay ClassicSee all seasonings →
Steps
- 01Gently fold the crab meat with all other ingredients. Use a fork, not your hands. You want chunks of crab, not a paste.
- 02Form into 6 patties about 3/4 inch thick. Don't pack them tight. Loose and gently formed.
- 03Place on a plate and refrigerate for at least 30 minutes. This is not optional. Unchilled crab cakes fall apart in the air fryer.
- 04Ready for the air fryer.
The quality of the crab meat is everything here. Claw meat is cheaper but shreds into tiny pieces. Lump or jumbo lump stays in chunks that you can see and taste.
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How to Air Fry It
- 01Preheat the air fryer to 375°F (190°C).
- 02Lightly spray the air fryer basket with cooking oil.
- 03Place pre-made, refrigerated crab cakes in a single layer in the basket and lightly spray the tops with oil.
- 04Air fry at 375°F (190°C) for 5 minutes.
- 05Carefully flip the crab cakes with a spatula, and cook for an additional 4 to 5 minutes until golden brown and heated through.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
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