Air fryer crab cakes are the perfect option when time is short, but taste buds are calling for something special and flavorful. These deliver the classic Maryland-style appeal with tender chunks of lump crab meat, bold Old Bay seasoning, and a subtle Sriracha kick, all crisped to golden perfection without the mess of deep frying. Serve them with our homemade tartar sauce and a wedge of lemon to take them to the next level.
Why You’ll Love These Easy Crab Cakes
These crispy air fryer crab cakes bring big flavor with minimal effort and healthier results than traditional frying. The lump crab meat stays juicy and prominent, while Old Bay adds that authentic seafood taste people crave. This simple recipe suits busy weeknights or when you want to impress without stress. The quick cook time and quick and easy prep make it a go-to for home cooks.
Ingredients and Substitutions
The recipe adapts well to what you have on hand or any dietary tweaks. Reduce or omit the Sriracha for a milder version, or increase Old Bay for extra classic flavor. Fresh parsley and green onions brighten things up, but dried herbs can be used if fresh aren’t available (just use a little less). These adjustments let the crab remain the star while fitting your needs.
Serving Ideas
Crab Cakes pair wonderfully with lemon wedges, a fresh side salad, roasted vegetables, or coleslaw for balance. Tuck them into buns for tasty crab cake sandwiches on busy days. The zesty profile loves light, bright sides that complement the richness.
Make-Ahead and Storage Tips
Shape the patties in advance and store them covered in the fridge for up to 24 hours before air frying. Cooked leftovers keep in an airtight container in the refrigerator for 2-3 days. Reheat in the air fryer at 325-350°F for 3-5 minutes to bring back the crisp. For freezing, flash-freeze uncooked patties on a tray, then store in a bag for up to 3 months. Cook straight from frozen with a few extra minutes.
Air Fryer Crab Cakes
Ingredients
- 2 cans (6 ounces each) lump crab meat, drained
- 1 large egg, room temperature
- 2 teaspoons freshly squeezed lemon juice
- 3 tablespoons mayonnaise
- 1½ teaspoons Sriracha
- 2 tablespoons parsley, freshly chopped
- 3 large green onions, chopped
- ½ cup (54 g) plain Panko breadcrumbs
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Lemon wedges, for garnish (optional)
- Tartar sauce, for serving (optional)
Instructions
- Line the basket of your air fryer with parchment paper (this prevents sticking and makes cleanup easy). Preheat the air fryer to 350°F if your model requires preheating.
- In a large mixing bowl, combine the egg, lemon juice, mayonnaise, Sriracha, parsley, green onions, Panko breadcrumbs, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Stir until everything is evenly mixed into a cohesive binder.
- Gently fold in the drained lump crab meat, being careful not to break up the lumps too much; you want nice chunks of crab in every bite.
- Using about ⅓ cup of the mixture per patty, shape into 6 crab cakes, each about 3 inches in diameter and roughly ¾-inch thick. (For best results, pack them firmly but gently so they hold together.)
- Working in batches if needed (avoid overcrowding the basket for even crisping), place the patties in the prepared air fryer basket.
- Air fry at 350°F for 10 minutes, flipping the patties halfway through cooking, until they are golden brown on the outside and heated through.
- Serve warm with lemon wedges and tartar sauce, if desired.
This recipe was inspired by Crab Cakes on iamhomesteader.com
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