Air Fryer Crab Cakes
Crispy on the outside, tender on the inside—these golden crab cakes are made healthier in the air fryer with minimal oil but maximum flavor. Perfect as an appetizer or light main course.
Ingredients
- 1 lb lump crabmeat, drained and picked for shells
- ¼ cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ½ tsp lemon zest
- 1 tbsp fresh parsley, chopped
- ¾ cup panko breadcrumbs (or gluten-free alternative)
- 1 tbsp olive oil (for brushing)
- Lemon wedges and tartar sauce (for serving)
Instructions
- Mix: Gently combine crabmeat, mayonnaise, egg, mustard, Worcestershire, Old Bay, lemon zest, parsley, and breadcrumbs in a bowl. Avoid overmixing.Shape: Form into 6 patties (½-inch thick). Chill for 30 minutes to firm up.Air Fry: Preheat air fryer to 375°F (190°C). Brush patties with oil and air fry for 8–10 minutes, flipping halfway, until golden brown.Serve: Garnish with lemon wedges and tartar sauce.
Notes
- For crispier cakes, lightly spray with oil before air frying.
- Substitute almond flour for breadcrumbs to reduce carbs.
- Fresh crabmeat works best, but canned (drained) is acceptable.