American
Air Fryer Crab Cakes
Lump crab is bound with a little mayo and mustard, chilled, then air-fried so the edges brown and the center stays in big pieces.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- Do not mash the crab into a paste.
- A short chill keeps the cakes from slumping.
- 370°F is enough. Higher dries the crab.
- Lemon and a few greens, not a heavy side.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pick through the crab for shells. Fold in mayonnaise, yolk, mustard, Worcestershire, Old Bay, panko, and parsley.
- 2
Shape 8 small cakes. Chill 15 minutes.
- 3
Heat the air fryer to 370°F. Spray the cakes on both sides.
- 4
Cook 8 to 10 minutes, turning once, until the tops are brown and the centers are hot.
- 5
Serve with lemon.
Pro tips
- If the mix is wet, add a spoon of panko, not a cup.
- Turn gently. A spatula, not a toss.
- Claw meat works if lump is expensive. Expect smaller pieces.
Easy substitutions
- Panko
- Crushed saltines
- Dijon
- Yellow mustard
Storage and reheating
Storage
Refrigerate up to 2 days.
Reheating
Air-fry at 350°F for 4 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 240
- Protein
- 22 g
- Carbs
- 6 g
- Fat
- 14 g
- Fiber
- 0 g
Special occasion · Air Fryer · High Protein
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An air fryer with a real basket
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A half-sheet pan
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An instant-read thermometer
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