Description
These Easy Air Fryer Crab Cakes are a quick, flavorful, and healthier alternative to traditional fried crab cakes. Made with lump crab, fresh vegetables, and a touch of Dijon mustard and Old Bay seasoning, they are crispy on the outside and tender on the inside, ready in just 20 minutes using your air fryer.
Ingredients
Scale
Crab Cake Mixture
- 8 oz lump crab
- 1/4 cup red bell pepper, chopped
- 2 green onions, chopped
- 2 tablespoons mayonnaise
- 2 tablespoons bread crumbs
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
Finishing
- Oil spray (for air fryer)
- Squeeze of lemon (for serving)
Instructions
- Combine Ingredients: In a large bowl, gently mix together the lump crab, chopped red bell pepper, green onions, bread crumbs, mayonnaise, Dijon mustard, and Old Bay seasoning until well combined but still chunky.
- Form Patties: Gently shape the mixture into 4 even-sized crab cakes, being careful not to press too firmly to retain a tender texture.
- Prepare Air Fryer: Place the crab cakes into the air fryer basket in a single layer. Lightly spray the tops of the patties with oil to help achieve a crisp exterior.
- Air Fry: Cook the crab cakes in the air fryer at 370°F (188°C) for 10 minutes until they are golden brown and heated through.
- Serve: Remove the crab cakes from the air fryer, squeeze fresh lemon over the tops for a burst of citrus flavor, and serve immediately.
Notes
- Make sure not to overmix the crab cake mixture to keep a delicate texture.
- Using lump crab meat gives the best texture and flavor, but you can substitute with claw meat if preferred.
- Adjust Old Bay seasoning to taste if you prefer it spicier or milder.
- If you don’t have an air fryer, you can bake the crab cakes at 400°F for 12-15 minutes, flipping halfway through.
- Serve with tartar sauce or a simple aioli for an extra flavorful dip.
