Air Fryer Crab Cakes
Crab cakes are such a delicious meal option that are also known as fish cakes. This recipe for Air Fryer Crab Cakes is healthy, satisfying, and so easy to make! Gluten-free option included.
Old bay seasoning, red bell pepper, and Dijon mustard are mixed together with lump crab meat for a flavorful and delicious crab cake that your family is going to love.
Serve them as a main dish, put them on a brioche (or gluten-free) bun, or plate them next to a dipping sauce for a star worthy appetizer.
This Air Fryer Crab Cakes recipe is a crowd pleaser.
Air Fried Crab Cake Recipe Benefits
- It’s a great way to change up dinner. If you’re tired of the same old dishes, this crab cake recipe will be a tasty and welcome change to your normal routine.
- Crab is high in protein, Omega 3 fatty acids, and folate. A one-cup serving of cooked crab has 21 grams of protein and no carbohydrates. It’s super nutritious!
- Air fryer crab cakes are a perfect recipe to meal prep. Double the batch and freeze half of the crab cakes for next time.
Recommended Ingredients
- Lump crab meat is the star of the show here so be sure to buy the jumbo lump or lump crabmeat for its bright color and sublime flavor. It’s ideal for a good crab cake. Try to avoid imitation crab for your crab patties.
- Old bay seasoning packs in flavor with only one ingredient (but lots of spices). It’s essential for a Maryland style crab cake and pairs well with all types of seafood.
- Don’t have it on hand? See my article about the Best Substitutes for Old Bay.
- Egg helps to bind the crab cakes together with less mess.
- Mayonnaise gives the crab cakes their perfect and creamy texture. Even if you don’t like mayonnaise on it’s own you will still want it in there!
- Saltine crackers add salty flavor and also act as a binding agent to help form the mixture into patties. Feel free to use gluten-free saltines.
Be sure to check the recipe card below for the full list of ingredients and measurements.
Recipe Steps
If it’s your fires time making air fry crab cakes, let me show you exactly how to do it!
Step One
In a large bowl, mix together the Worcestershire sauce, Dijon mustard, crushed saltine crackers, mayonnaise, egg, and Old Bay seasoning.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Add the diced red pepper, chopped fresh parsley, and finely diced shallot and combine.
Gently mix in your crab meat.
Chill the crab cake mixture for at least 30 minutes.
Step Three
Divide your crab mixture into 5 even balls and gently but firmly press into a patty. Don’t press too hard or it may get mushed.
Step Four
Preheat air fryer to 375° degrees F, add parchment liner to your air fryer basket and then place the crab cakes on top in a single layer so the hot air can circulate.
Bake for 12 minutes, turning halfway through the cooking time. They will turn a golden brown when they are done cooking.
Transfer crab cakes to a serving plate using a rubber spatula and serve with fresh lemon wedges.
I hope you agree that these delicious crab cakes are perfect for a summer gathering or anytime you’re craving crab patties.
For a grain-free version, check out my recipe for Whole30 Crab Cakes!
Recipe Tips
- Crab cakes can be refrigerated up to 4 days in a tightly covered airtight container.
- This recipe is very versatile! Feel free to add your favorite seasonings or ingredients like green onions.
- Crab cakes can be frozen uncooked or cooked. Uncooked crab cakes will last 2-3 months in the freezer, cooked will last 4-6 months.
- You can serve these crab cakes alongside store-bought tartar sauce or cocktail sauce for an easy dip or you can make your own remoulade or aioli. Or, just serve them with your favorite sauce.
Recipe FAQs
Jumbo Lump Crab Meat is very flavorful and larger in size than lump crab meat. Lump crab meat is smaller in size and also has a very good flavor.
For the best flavor, you should get fresh jumbo lump crab or lump crab meat. This can be found usually in the seafood or meat department of your grocery store as it needs to be kept refrigerated.
Yes, chilling the crab mixture allows it to bind together and will keep it from falling apart when handled and during cooking.
The crackers and mayonnaise are what will bind the crab cake together. Without these ingredients, the patties will not hold together very well. You could try breadcrumbs instead of crushed crackers, though.
You can buy Old Bay Seasoning; it’s a mixture of celery salt, red pepper, black pepper, and paprika. See my list of the best substitutes for Old Bay.
Great question! They are new-to-me, too, but they are nice to have for this recipe. They are essentially round pieces of parchment paper with holes cut into them for ventilation. You can buy parchment paper air fryer liners in the size according to your needs. Use them when you are making something that may fall through the basket of your air fryer.
More Air Fryer Recipes You Might Like
- How to Make Salmon in Air Fryer
- Air Fryer Fish Tacos Without Breading
- Air Fryer Unbreaded Shrimp
- Air Fryer Frozen Chicken Tenders
- Air Fryer Mahi Mahi with Mango Salsa
- Air Fryer Filet Mignon
Or, check out my entire list of gluten-free Air Fryer Recipes.
Don’t Miss These Air Fryer Resources
Air Fryer Crab Cakes (Gluten-Free Option)
Crab cakes are such a delicious meal option that are also known as fish cakes. This recipe for Air Fryer Crab Cakes is healthy, satisfying, and so easy to make! Gluten-free option included.
- Total Time: 50 minutes
- Yield: 5 1x
Ingredients
- 1 teaspoon Worcestershire sauce (use a gluten-free brand, if necessary)
- 1 tablespoon Dijon mustard
- 1/2 cup saltine crackers, crushed (use gluten-free, if necessary)
- 1/4 cup mayonnaise
- 1 egg, lightly beaten
- 1 1/2 teaspoons Old Bay Seasoning
- 1/2 cup red bell pepper, diced
- 2 tablespoons parsley
- 1 shallot, finely diced
- 16 ounces fresh Jumbo Lump crab meat or Lump crab meat, patted dry
- 1 lemon, sliced (optional, for serving)
Instructions
- In a medium bowl, mix together the Worcestershire sauce, Dijon mustard, crushed saltine crackers, mayonnaise, egg, and Old Bay seasoning.
- Add the diced red pepper, chopped parsley, and finely diced shallot and combine.
- Gently add in your crab meat. Mix with the other ingredients, but try to keep some of the crab meat chunks.
- Chill the crab cake mixture for at least 30 minutes and up to an hour to help them stick together.
- Divide your crab mixture into 5 even balls (roughly 1 cup measurement) and gently but firmly press into a patty. Don’t press too hard; the patty should hold together but not be mushed. Make sure edges are smooth and evenly rounded.
- Preheat Air Fryer to 375°F, add parchment liner to your air fryer basket (add liner with your food, not before as it will get sucked to the heating element and burn), and then place the crab cakes on top.
- Bake for 12 minutes, turning halfway through.
- Remove crab cakes to serving dish and serve hot with fresh lemon slices.
Notes
- Crab cakes can be refrigerated up to 4 days in a tightly covered container.
- Crab cakes can be frozen uncooked or cooked. Uncooked crab cakes will last 2-3 months in the freezer, cooked will last 4-6 months.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Main dish
- Method: Air Fryer
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 crab cake
- Calories: 187
- Sugar: 1 g
- Sodium: 681.5 mg
- Fat: 10.5 g
- Saturated Fat: 1.7 g
- Carbohydrates: 2.6 g
- Fiber: 0.5 g
- Protein: 18.5 g
- Cholesterol: 91.7 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
How long do you preheat my air fryer does not have that function
I don’t preheat my air fryer; not all require preheating. If you do, then just turn it on for about 5 mins.
I’m in love with this recipe. It’s soooo good.