Crab Cakes in the Air Fryer
Crab cakes should be mostly crab, held together just enough to brown without falling apart. Air fryer crab cakes do this well, giving a crisp golden crust in about 10 minutes without a pan of butter and without the mess of frying. This recipe covers homemade crab cakes made with lump crab meat, plus clear times for frozen store-bought ones.
- Temperature
- 375°F190 °C
- Total time
- 1:05hrs
- Prep time
- 15min
- Servings
- 4
- Internal temp
- 165°F74 °C
- Per serving
- 190kcal
Why the air fryer works for crab cakes
A crab cake is delicate. Pan-frying needs a lot of butter and a careful flip, and baking can leave the bottom soft. The air fryer heats the cake from all sides at once, so the crumb coating browns and sets while the inside heats through without stewing in oil. You also get more even color than a skillet.
The air fryer does have one limit. The patties are held together only by egg, mayonnaise and a few crumbs, and the strong moving air can loosen anything that is not set. That is why chilling the shaped cakes for 30 minutes is not optional. It firms the binder and keeps the patties in one piece when you put them in the basket and when you flip them.
How to make crab cakes in the air fryer
Tap a time to start a timer.
- Mix the binder In a large bowl, whisk the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice and salt. Stir in the scallions and ½ cup panko.
- Fold in the crab Add the crab meat and fold gently with a spatula. Keep the lumps as whole as you can, because stirring hard turns the crab to paste.
- Shape and chill Form 8 patties, each about 2½ inches wide and ¾ inch thick. Press the outside lightly into the remaining ¼ cup panko. Place them on a plate and chill for at least so they hold together.
- Preheat and oil Preheat the air fryer to 375 °F for . Mist both sides of the crab cakes with oil.
- Cook Place 4 crab cakes in the basket with space between them. Cook for , flipping carefully after with a wide spatula. Repeat with the rest.
- Check The crab cakes should be golden and hot all the way through. An instant-read thermometer should read 165 °F in the center. Serve with lemon wedges.
Times and temperatures
| Crab Cakes | Temperature | Time |
|---|---|---|
| Fresh crab cakes, 3 ozFlip after 5 min | 375 °F (190 °C) | 10 min |
| Mini crab cakes | 375 °F (190 °C) | 6–7 min |
| Frozen, 3 ozDo not thaw | 360 °F (180 °C) | 10–12 min |
| Frozen, 4 ozFlip once | 360 °F (180 °C) | 14–16 min |
| Reheating leftovers | 350 °F (180 °C) | 4–5 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 165 °F (74 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Choose lump crab. Lump or jumbo lump crab gives the best texture. Check for bits of shell by pressing the meat gently between your fingers.
- Use the basket well. A 5 qt basket holds 4 crab cakes with room between them. Crowding steams the sides.
- Use a spatula, not tongs. Crab cakes are fragile, so slide a wide spatula underneath for the flip.
Fresh versus frozen crab cakes
Frozen crab cakes cook well straight from the freezer, and most are precooked or partially cooked, so you are mainly heating them and crisping the crust. Skip the thaw, because a thawed cake is wetter and falls apart more easily. Mist the cakes with a little oil, cook at 360 °F and flip once. If the surface is brown but the center is cold, lower the heat by 25 °F and add 2–3 minutes.
What to serve with crab cakes
Crab cakes go well with a tangy sauce such as remoulade, tartar or a spicy mayo, plus a green salad or coleslaw. For a bigger dinner, serve them with corn on the cob and asparagus. They also make a good sandwich on a toasted bun with lettuce and tomato. If you are cooking seafood for a crowd, add shrimp.
Storing and reheating
Cooked crab cakes keep for 3 days in a sealed container in the refrigerator. Reheat them in the air fryer at 350 °F for 4–5 minutes until they reach 165 °F in the center. Uncooked, shaped crab cakes can be frozen on a tray, then stored in a bag for up to 2 months and cooked from frozen.
Variations
- Spicy: Add ½ tsp hot sauce and a pinch of cayenne to the binder.
- Gluten-free: Replace the panko with crushed gluten-free crackers.
- Mini crab cakes: Make 16 smaller patties for appetizers and cook them for 6–7 minutes.
If it does not turn out right
- The crab cakes fall apart
- Chill the patties for at least 30 minutes, use only as much binder as needed and flip with a wide spatula. A tablespoon more panko firms up a wet mixture.
- The crab cakes are dry
- They cooked too long or contain too many crumbs. Stick to 10 minutes and keep the crumb amount low.
- The coating is pale
- Mist both sides of each cake with oil. Panko browns only when it has a little fat on it.
Questions and answers
How long do crab cakes take in the air fryer?
Homemade crab cakes take 10 minutes at 375 °F, flipped halfway. Mini crab cakes take 6–7 minutes. Check that the center reaches 165 °F.
Can I cook frozen crab cakes in the air fryer?
Yes, do not thaw them. Cook at 360 °F for 10–12 minutes for 3 oz cakes, or 14–16 minutes for large 4 oz ones, flipping once. Check the center for 165 °F.
Can I use canned crab meat?
Yes. Drain it very well and press out the liquid with paper towels. Canned crab is finer than lump crab, so the cakes will be softer. Chill them longer.
Can I reheat crab cakes in the air fryer?
Yes. Reheat at 350 °F for 4–5 minutes until they reach 165 °F in the center. This keeps the crust crisp, unlike the microwave.
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