Air Fryer Crab Cakes
These crispy and golden Air Fryer Crab Cakes are a healthier alternative to traditional deep-fried crab cakes. They’re easy to make, packed with flavor, and perfect for any seafood lover. With a tender and moist interior paired with a crispy outside, these crab cakes will be your new favorite dish!
Ingredients
- 1 lb fresh lump crab meat or high-quality canned crab meat
- 1 large egg
- 1/4 cup almond flour or gluten-free breadcrumbs
- 1/4 cup panko breadcrumbs optional for extra crunch
- 1 tablespoon Old Bay seasoning
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped fresh chives
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon hot sauce optional for a spicy kick
- 1 tablespoon olive oil for spraying
- Salt and pepper to taste
Instructions
Prepare the Crab Cake Mixture:
- In a large bowl, gently mix together the lump crab meat, egg, almond flour, panko breadcrumbs (if using), Old Bay seasoning, Dijon mustard, chopped chives, mayonnaise, lemon juice, hot sauce, and salt and pepper. Be careful not to overmix, as you want to keep the crab meat in large chunks for texture.
Form the Crab Cakes:
- Take the mixture and form it into 8 small patties (about 2 inches in diameter). Gently press them together to keep them intact.
Chill the Crab Cakes:
- Place the formed crab cakes on a plate or tray and refrigerate them for at least 30 minutes. This helps the crab cakes hold their shape while cooking.
Preheat the Air Fryer:
- Preheat your air fryer to 375°F (190°C) for 5 minutes.
Cook the Crab Cakes:
- Lightly spray the air fryer basket with olive oil. Carefully place the crab cakes in a single layer, making sure they don’t touch each other. Spray the top of the crab cakes with a light coat of olive oil.
- Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through, until golden brown and crispy on the outside.
Serve:
- Serve the crab cakes hot with your favorite dipping sauce (such as homemade remoulade sauce), and enjoy them as a snack, appetizer, or light main dish.
Notes
- Canned Crab Meat: If using canned crab meat, make sure to drain it thoroughly and remove any shell pieces.
- Chilling the Crab Cakes: Chilling the crab cakes helps them stay intact during cooking. Don’t skip this step!
- Add-ins: Feel free to add finely chopped bell peppers, fresh herbs, or a dash of lemon zest for extra flavor.
- Meal Prep: These crab cakes can be made ahead of time and refrigerated for up to 24 hours before cooking. You can also freeze them uncooked for future meals.
- Remoulade Sauce: Serve with a homemade remoulade sauce made from mayonnaise, Dijon mustard, capers, chopped pickles, and a splash of hot sauce.