Air Fryer Crab Cakes
Crispy and flavorful air-fried crab cakes made with lump crab meat, spices, and Panko breadcrumbs, perfect for appetizers or a light meal.
Ingredients
Main Ingredients
- 1 pound lump crabmeat Look for pasteurized crab for convenience and safety.
- 1/4 cup mayonnaise You can opt for Greek yogurt for a lighter touch or a homemade aioli for extra kick.
- 1/2 cup Panko breadcrumbs These Japanese breadcrumbs crisp up beautifully.
- 1/4 cup flour Almond flour works well for gluten-free option.
- 1 large egg Acts as glue and provides richness.
- 2 tablespoons green onion, sliced Adjust to taste, or add chopped chives for variation.
- 1/2 red bell pepper, finely diced Feel free to swap with any bell pepper or jalapeño for heat.
- 1 tablespoon Worcestershire sauce You could use soy sauce or a vegan alternative if preferred.
- 1 tablespoon Cajun seasoning Adjust based on your spice tolerance.
- Juice of half a lemon Brightens and ties the flavors together.
Instructions
Preparation
- In a large bowl, combine the lump crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, Cajun seasoning, and lemon juice. Be gentle; you want the crab to stay in lovely lumps, not a mushy mass.
- Shape the mixture into crab cakes, about 2-3 inches wide and roughly 1 inch thick.
- Place crab cakes carefully in the basket of your preheated air fryer, ensuring not to overcrowd them.
- Cook at 360°F (182°C) for 10-12 minutes. Shake the basket halfway to ensure even cooking.
Notes
Serving suggestions include a fresh remoulade, a squeeze of lemon, light greens dressed with olive oil, or a crab burger served in a soft bun. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for longer storage.