Air Fryer Crab Cakes – Panko-crusted crab cakes made with crab meat, fresh vegetables and flavorful seasonings, then air fried until perfectly golden.

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These Air Fryer Crab Cakes I’m sharing today serve as the perfect appetizer or main dish for any occasion, and they are so easy to make!

If you’ve never attempted crab cakes before, the time has come. Be prepared to make these again and again after your first time because they are guaranteed to be a family favorite!

Each cake is filled with savory crab meat and amazing flavors that will leave you wanting more. This recipe is incredibly easy thanks to the air fryer, and despite not having many ingredients, these crab cakes are packed with decadent flavor and texture!

HOW TO MAKE CRAB CAKES IN THE AIR FRYER

Before you get started, make sure you have the following ingredients:

Eggs
Mayonnaise
Dijon mustard
Worcestershire sauce
Old Bay seasoning
Salt
Fresh celery
Fresh parsley
Lump crab meat
Panko bread crumbs

Once you’ve gathered all your ingredients, prepare your air fryer basket by lining it with aluminum foil and spraying it with cooking oil – then, follow the steps below for a simple and savory dish!

MIXING UP THE CRAB CAKES

In a large mixing bowl, combine eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, and parsley. Don’t forget to mix well.
Break the crab meat into small pieces and add it to the mixture with the Panko crumbs.
Stir it all together and then refrigerate the mixture for 30 minutes.
Form the mixture into 6 equal cakes and place them in your prepared air fryer basket. Air fry at 370ºF for 8-10 minutes or until cakes turn golden brown. No need to flip while cooking.

AIR FRYER CRAB CAKE TIPS

Avoid using too many additional fillings in these crab cakes, as it can take away from the flavor of the crab and will make it more difficult for the ingredients to adhere together into a “cake.”
Be sure to not over mix the crab mixture to avoid too dense of a crab cake – and allow it to rest so that it holds its form.
This dish tastes amazing alongside a creamy remoulade, tartar, lemon butter or chipotle sauce.

WHAT IS A GOOD SUBSTITUTION FOR PANKO BREAD CRUMBS?

If you don’t have Panko bread crumbs in your pantry, to bind the crab cakes together you could use traditional bread crumbs, crushed crackers or ground nuts.

You could also mix a small amount of cornstarch in with the crab meat to help bind the cakes.

IS FRESH OR CANNED CRAB BEST FOR CRAB CAKES?

Here in Wisconsin, because I don’t have access to a ton of fresh seafood, I use canned crab. Canned crab meat is widely available and less expensive than fresh. While it may be a bit more watery, I just make sure to drain the crab well before using it.

Fresh crab meat will, of course, always be the best option because of it’s sweet and delicate flavor. It also has a bit of a more firmer texture which can help with forming the cakes. If price and accessibility aren’t concerns, definitely go with the fresh!

CAN I PREPARE CRAB CAKES AHEAD OF TIME?

Yes, you can! Form the crab cakes ahead of time and store them in an airtight container in the fridge until ready to cook. Allow them to come to room temperature before air frying.

HOW DO I KNOW WHEN CRAB CAKES ARE FULLY COOKED?

The crab cakes should be golden brown on the outside and warm throughout. Use a meat thermometer to ensure the internal temperature of the crab cakes has reached 145°F.

HOW DO YOU STORE CRAB CAKES?

Crab cakes can be stored in an airtight container in the refrigerator for up to five days. When ready to eat, they can be heated in the microwave for around a minute or put in the air fryer at 370°F for around 5-7 minutes.

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