Air Fryer Crab Cakes Recipe
I love this crab cake recipe because it’s both a nostalgic nod to seaside summer days and a modern culinary delight, effortlessly combining fresh crab meat with zesty spices and an air fryer twist. Plus, making these crab cakes in the air fryer means I can enjoy a crispy, golden exterior without the guilt of deep frying, making them perfect for a quick and satisfying meal that hits all the right flavors!
Delightful and wholesome recipes are my jam. These Air Fryer Crab Cakes are just that.
They start with 8 ounces of lump crab meat, which I always seem to find at the back of my refrigerator, and a touch of mayonnaise for creaminess along with a generous seasoning of Old Bay for that delightful, crab-cake flavor we all know and love. They are packed with protein and cooked to crispy perfection with just 1 tablespoon of Dijon mustard and a teaspoon of Worcestershire sauce.
That gives them a savory zing without any excess calories.
Ingredients
Lump Crab Meat:
High in protein, low in fat; delivers a mild, sweet taste.
Mayonnaise:
Provides a smooth, rich texture; promotes ingredients’ fusion.
Dijon Mustard:
Delivers a sharp and somewhat peppery burst; intensifies taste.
Old Bay Seasoning:
Traditional spice mix; provides rich flavors with faint suggestions of salsa and rim dip.
Green Onions:
Contributes a slightly onion flavor and a slight touch of freshness.
Red Bell Pepper:
Imparts sweetness and crunch; splendid vitamin A and C source.
Ingredient Quantities
- 8 ounces lump crab meat, drained and picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 1 teaspoon fresh lemon juice
- 1/2 cup breadcrumbs (preferably panko)
- Cooking spray
Instructions
1. In a sizable mixing bowl, tenderly amalgamate the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper.
2. Incorporate the green onions, red bell pepper, and lemon juice into the crab mixture. Stir until the ingredients are evenly distributed.
3. Fold in the breadcrumbs carefully until the mixture holds together yet remains slightly moist.
4. Create 6 to 8 patties from the crab mixture, each roughly 1/2 inch thick.
5. Set the air fryer to 375°F (190°C) for 3-5 minutes to preheat.
6. To prevent sticking, use cooking spray on the air fryer basket.
7. Arrange the crab cakes in a single layer in the air fryer basket, ensuring that they do not touch or overlap. Cooking them in batches may be necessary.
8. Mist the tops of the crab cakes with cooking spray.
9. The crab cakes should be cooked in an air fryer for 8 to 10 minutes, with the instructions to flip them halfway through, until they are golden brown and cooked through.
10. Take the crab cakes out of the air fryer and serve as quickly as possible. The delicious seafood concoction, held together with tank sauce and a bit of mayo, should be served with lemon wedges to enhance the flavor.
Equipment Needed
1. Mixing bowl
2. Whisk or fork (for beating the egg)
3. Spoon or spatula (for stirring and folding ingredients)
4. Measuring cups and spoons
5. Air fryer
6. Cooking spray
7. Air fryer basket
8. Lemon wedges for serving
FAQ
- Can I use canned crab meat?Sure, you can use canned crab meat, but make sure it is high-quality and well-drained. Better yet, use fresh lump crab meat for the best flavor and texture.
- Can I make the crab cakes ahead of time?Without a doubt, the crab cakes can be made and stored in the refrigerator for up to 24 hours before being air-fried.
- What if I don’t have an air fryer?If you don’t possess an air fryer, the crab cakes can be baked at 400°F (200°C) for 15-20 minutes, or until they reach a golden brown color.
- How do I prevent the crab cakes from falling apart?Ensure that the blend is thoroughly mixed and lightly pack each cake. Refrigerating them for 30 minutes prior to cooking can also help keep their form intact.
- Can I substitute the mayonnaise?You can substitute Greek yogurt for mayonnaise if you want to make a healthier choice.
- What dipping sauce pairs well with these crab cakes?An excellent accompaniment is a classic remoulade sauce or a simple lemon aioli.
- Can I freeze the crab cakes?Indeed, you can freeze them prior to cooking. Simply shape the cakes, set them on a baking sheet, and place them in the freezer until completely solid. Following this, you can transfer to a freezer bag and store them for later. When you’re ready to eat, cook them straight from frozen, adding on a handful of extra minutes to the air fry time.
Substitutions and Variations
Mayonnaise:
Replace with Greek yogurt or sour cream for a lighter option.
Dijon mustard:
Replace with whole-grain mustard or yellow mustard for a more subdued flavor.
Worcestershire sauce:
Use soy sauce or tamari in place of the ingredient for the same deep, savory flavor.
Green onions:
Use chives or shallots in place of onions for a different aromatic profile.
Breadcrumbs:
Replace with ground crackers or almond flour for a gluten-free substitute.
Pro Tips
1. Chill the Mixture: After forming the mixture, let it chill in the refrigerator for about 30 minutes before shaping into patties. This helps the ingredients bind together better and makes shaping easier.
2. Use Fresh, Quality Crab Meat: For the best flavor and texture, opt for fresh lump crab meat from a reputable seafood market. This is especially important as the crab is the star ingredient.
3. Don’t Overmix: Be gentle when mixing the ingredients to maintain the delicate texture of the crab meat. Overmixing can break down the crab and make the cakes dense.
4. Experiment with Cooking Times: Depending on your specific air fryer model, cooking times can vary slightly. Keep an eye on the crab cakes and adjust if necessary to avoid overcooking.
5. Add a Touch of Spice: If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or a dash of hot sauce to the mixture for an extra kick. Adjust according to your spice preference.
Air Fryer Crab Cakes Recipe
My favorite Air Fryer Crab Cakes Recipe
Equipment Needed:
1. Mixing bowl
2. Whisk or fork (for beating the egg)
3. Spoon or spatula (for stirring and folding ingredients)
4. Measuring cups and spoons
5. Air fryer
6. Cooking spray
7. Air fryer basket
8. Lemon wedges for serving
Ingredients:
- 8 ounces lump crab meat, drained and picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 1 teaspoon fresh lemon juice
- 1/2 cup breadcrumbs (preferably panko)
- Cooking spray
Instructions:
1. In a sizable mixing bowl, tenderly amalgamate the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper.
2. Incorporate the green onions, red bell pepper, and lemon juice into the crab mixture. Stir until the ingredients are evenly distributed.
3. Fold in the breadcrumbs carefully until the mixture holds together yet remains slightly moist.
4. Create 6 to 8 patties from the crab mixture, each roughly 1/2 inch thick.
5. Set the air fryer to 375°F (190°C) for 3-5 minutes to preheat.
6. To prevent sticking, use cooking spray on the air fryer basket.
7. Arrange the crab cakes in a single layer in the air fryer basket, ensuring that they do not touch or overlap. Cooking them in batches may be necessary.
8. Mist the tops of the crab cakes with cooking spray.
9. The crab cakes should be cooked in an air fryer for 8 to 10 minutes, with the instructions to flip them halfway through, until they are golden brown and cooked through.
10. Take the crab cakes out of the air fryer and serve as quickly as possible. The delicious seafood concoction, held together with tank sauce and a bit of mayo, should be served with lemon wedges to enhance the flavor.