Name: Air Fryer Crab Cakes
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 1/4 cup mayonnaise; 1 egg (beaten); 1 tbsp stone ground mustard; 1 teaspoon lemon juice; 1 tsp worcestershire sauce; 1 teaspoon old bay seasoning; 1/2 tsp salt (omit if your breadcrumbs are already salted); 1/2 cup red bell pepper (finely diced); 2 tbsp flat leaf parsley (finely chopped); 1 lb jumbo lump crab; 1/2 cup panko bread crumbs

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These golden-brown Air Fryer Crab Cakes deliver restaurant-quality results in just 24 minutes from start to finish. Perfectly crispy on the outside yet tender and flaky inside, they make an impressive appetizer or main course without the mess of deep frying. The air fryer works its magic to create that irresistible crunchy exterior while keeping the delicate crab meat moist and flavorful. With minimal prep work required, you’ll have these coastal-inspired delights ready to serve in no time.

Essential Ingredients

Jumbo Lump Crab (1 lb): Use fresh, high-quality crab meat for best results
Mayonnaise (1/4 cup): Helps bind ingredients while adding richness
Beaten Egg (1): Works as a crucial binder for the cakes
Stone Ground Mustard (1 tbsp): Adds tangy depth to the flavor profile
Seasonings: Old Bay seasoning (1 tsp), salt (1/2 tsp), and Worcestershire sauce (1 tsp) for classic flavor
Red Bell Pepper (1/2 cup): Finely diced for color and crunch
Panko Breadcrumbs (1/2 cup): Creates perfect texture and golden crust
Fresh Additions: Lemon juice (1 tsp) and parsley (2 tbsp) for brightness

Step-by-Step Instructions

Mix Wet Ingredients: Combine mayonnaise, egg, mustard, lemon juice, Worcestershire sauce, and seasonings in a large bowl
Add Vegetables: Mix in diced bell pepper and chopped parsley until well incorporated
Incorporate Crab: Gently fold in crab meat and panko, keeping lumps intact for best texture
Form Patties: Shape mixture into 8 even patties
Chill: Refrigerate covered for at least 30 minutes to set
Prepare Air Fryer: Grease basket with cooking spray and arrange cakes
Air Fry: Cook at 370°F for 12-14 minutes until beautifully golden brown
Serve: Present with lemon wedges and your preferred dipping sauce

Storage & Make-Ahead Tips

These crab cakes stay fresh in the fridge for up to 2 days. After shaping them, place them in an airtight container with wax paper between layers. You can also freeze the uncooked patties for up to 3 months – just wrap each one in plastic wrap, pop them in a freezer bag, and thaw overnight in the fridge when ready to cook.

Serving Suggestions

Make these crab cakes the star of your meal! Try them on a bed of mixed greens with a light vinaigrette, or stuff them in a toasted brioche bun with lettuce and tomato for an amazing sandwich. For sauces, a classic remoulade or tartar sauce works great, but a simple lemon-herb aioli is also amazing. Add some coleslaw or roasted asparagus on the side to complete your plate.

Quick Substitutions

No worries if you’re missing something! You can swap regular mustard for stone ground – just add a tiny bit more. Green bell pepper works just as well as red. If you don’t have Old Bay seasoning, mix together some celery salt, paprika, and black pepper. And while panko gives the best crunch, regular breadcrumbs will do in a pinch. Just remember, the star here is the crab, so try to use the best quality you can find!

Air Fryer Success Tips

The secret to perfect air fryer crab cakes is giving them space! Don’t overcrowd the basket – leave room between each cake so the hot air can circulate. That cooking spray is super important too – it helps them get that lovely golden-brown color. If you’re cooking multiple batches, keep the first ones warm in a low-temp oven (around 200°F) while you finish the rest.