Air Fryer Crab Cakes Recipe

Lump or backfin crab meat: Provides the main flavor and texture for the crab cakes.

Breadcrumbs: Helps bind the mixture together and adds a crispy texture.

Mayonnaise: Adds moisture and richness to the crab cakes.

Dijon mustard: Provides a tangy flavor that complements the crab.

Worcestershire sauce: Adds a depth of umami flavor.

Old Bay seasoning: A classic seasoning blend that enhances the seafood flavor.

Beaten egg: Acts as a binder to hold the crab cakes together.

Freshly squeezed lemon juice: Adds a bright, acidic note to balance the richness.

Fresh chopped parsley: Adds a fresh, herbaceous flavor and a pop of color.

When forming the crab cakes, make sure to handle the mixture gently to avoid breaking up the delicate crab meat. Using a light touch will help maintain the texture and ensure that the crab cakes hold together well during cooking. Additionally, chilling the formed patties in the refrigerator for about 30 minutes before air frying can help them firm up, making them easier to handle and less likely to fall apart.

• lump or backfin crab meat - Substitute with imitation crab meat: Imitation crab meat is a budget-friendly alternative that mimics the texture and flavor of real crab meat.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture with fewer calories and added protein.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and adds a bit of texture.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it may be slightly saltier.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning offers a similar blend of spices with a bit more heat.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water) is a good binder and works well for those avoiding eggs.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess.

• fresh chopped parsley - Substitute with fresh chopped cilantro: Fresh cilantro offers a different but equally fresh and vibrant flavor.

• Allow the crab cakes to cool completely at room temperature before storing. This prevents condensation from forming, which can make them soggy.
• Place the cooled crab cakes in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For optimal freshness, consume within this timeframe.
• To freeze, arrange the crab cakes on a baking sheet lined with parchment paper. Ensure they are not touching each other.
• Place the baking sheet in the freezer for about 1-2 hours, or until the crab cakes are solid. This step prevents them from sticking together.
• Once frozen, transfer the crab cakes to a resealable freezer bag or an airtight container. Label with the date to keep track of storage time.
• Frozen crab cakes can be stored for up to 3 months. For best quality, try to use them within this period.
• To reheat refrigerated crab cakes, preheat your air fryer to 350°F (175°C). Cook for 5-7 minutes, flipping halfway through, until heated through and crispy.
• For reheating frozen crab cakes, preheat the air fryer to 350°F (175°C). Cook for 10-12 minutes, flipping halfway through, until thoroughly heated and golden brown.
• Serve the reheated crab cakes hot with your favorite dipping sauce, such as tartar sauce or a squeeze of lemon juice.

• Preheat your oven to 350°F (175°C). Place the leftover crab cakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through and crispy.

• Use your air fryer to reheat the crab cakes. Preheat the air fryer to 350°F (175°C). Place the crab cakes in the basket in a single layer and cook for 5-7 minutes, flipping halfway through, until they are warmed and crispy.

• For a quick stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the crab cakes in the skillet and cook for 3-4 minutes on each side, or until heated through and golden brown.

• If you're in a rush, the microwave can be used, though it may not retain the crispiness. Place the crab cakes on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air fryer: This is the primary cooking appliance used to cook the crab cakes to a golden brown and crispy finish.

• Mixing bowl: A large bowl is needed to combine all the ingredients thoroughly.

• Measuring cups: These are used to measure out the breadcrumbs, mayonnaise, and other ingredients accurately.

• Measuring spoons: These are essential for measuring smaller quantities like dijon mustard, worcestershire sauce, and old bay seasoning.

• Spatula: Useful for mixing the ingredients together in the bowl.

• Lemon squeezer: This tool helps in extracting fresh lemon juice easily.

• Knife: Used for chopping the fresh parsley.

• Cutting board: Provides a safe surface for chopping parsley.

• Whisk: Used to beat the egg before adding it to the mixture.

• Tongs: Handy for flipping the crab cakes halfway through the cooking process.

• Plate: To place the formed crab cake patties before transferring them to the air fryer.

• Serving platter: For serving the hot crab cakes once they are cooked.

Prepare ingredients in advance: Measure and chop all ingredients like parsley and lemon juice ahead of time to streamline the process.

Use pre-made breadcrumbs: Opt for store-bought breadcrumbs to save time on making your own.

Form patties quickly: Use a measuring cup to portion out the crab mixture evenly and speed up the patty-forming process.

Cook in batches: If your air fryer basket is small, cook the crab cakes in batches to ensure they cook evenly and become perfectly crispy.