Air Fryer Crab Cakes
Quick & crispy air fryer crab cakes with lump crab, Old Bay, and a Sriracha kick. Ready in 20 minutes and perfect for easy seafood dinners or appetizers!
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.