Air Fryer Crab Cakes Recipe

Lump or backfin crab meat: The main ingredient, providing a rich, sweet flavor and delicate texture.

Breadcrumbs: Helps bind the crab cakes together and adds a bit of crunch.

Mayonnaise: Adds moisture and richness to the mixture.

Dijon mustard: Provides a tangy kick and depth of flavor.

Old Bay seasoning: A classic spice blend that enhances the seafood flavor.

Worcestershire sauce: Adds a savory, umami element to the crab cakes.

Beaten egg: Acts as a binder to hold the ingredients together.

Chopped fresh parsley: Adds a fresh, herbaceous note.

Freshly squeezed lemon juice: Brightens the flavors and adds a touch of acidity.

When forming the crab cakes, make sure to handle the mixture gently to avoid breaking up the delicate crab meat. Using a light touch will help maintain the texture and ensure that the crab cakes hold together well during cooking. Additionally, if the mixture feels too wet, you can add a bit more breadcrumbs to achieve the right consistency. This will help the crab cakes become crispy on the outside while remaining moist and flavorful on the inside.

• lump or backfin crab meat - Substitute with imitation crab meat: Imitation crab meat is a budget-friendly alternative that mimics the texture and flavor of real crab.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crunchier texture compared to regular breadcrumbs.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture with fewer calories and added protein.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor with a slightly different texture.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning provides a similar blend of spices with a bit more heat.

• worcestershire sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor, though it is slightly saltier.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water) is a vegan alternative that helps bind the ingredients.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro provides a fresh, herbaceous flavor similar to parsley.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidic brightness to the dish.

• Allow the crab cakes to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• Once cooled, place the crab cakes in an airtight container. If stacking them, use parchment paper between each layer to avoid sticking.

• Store the container in the refrigerator for up to 3 days. For longer storage, freezing is recommended.

• To freeze, arrange the crab cakes in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the crab cakes are firm.

• Once frozen, transfer the crab cakes to a freezer-safe bag or airtight container. Label with the date to keep track of freshness.

• Frozen crab cakes can be stored for up to 3 months. When ready to enjoy, thaw them in the refrigerator overnight.

• Reheat the crab cakes in the air fryer at 375°F (190°C) for 5-7 minutes, or until heated through and crispy. Alternatively, you can reheat them in a preheated oven at 375°F (190°C) for about 10-12 minutes.

• Preheat your oven to 350°F (175°C). Place the crab cakes on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping halfway through, until they are heated through and crispy.

• Use your air fryer for a quick and efficient method. Preheat the air fryer to 350°F (175°C). Place the crab cakes in the basket and cook for 5-7 minutes, flipping halfway through, until they are warmed and crispy.

• For a stovetop method, heat a small amount of olive oil in a skillet over medium heat. Add the crab cakes and cook for 3-4 minutes on each side until they are heated through and have a nice crispy exterior.

• If you prefer using the microwave, place the crab cakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking. Note that this method may not keep them as crispy.

• For a toaster oven, preheat to 350°F (175°C). Place the crab cakes on a baking sheet and heat for 8-10 minutes, flipping halfway through, until they are thoroughly warmed and crispy.

• Air fryer: Used to cook the crab cakes to a golden brown and crispy texture without deep frying.

• Mixing bowl: Used to combine all the ingredients for the crab cakes.

• Spatula: Helps in mixing the ingredients thoroughly and forming the crab cake patties.

• Measuring cups: Ensures accurate measurement of ingredients like breadcrumbs and mayonnaise.

• Measuring spoons: Used for precise measurement of smaller quantities like dijon mustard, old bay seasoning, and worcestershire sauce.

• Whisk: Used to beat the egg before adding it to the mixture.

• Chopping board: Provides a surface to chop fresh parsley.

• Knife: Used to chop the fresh parsley finely.

• Lemon squeezer: Extracts fresh lemon juice efficiently.

• Tongs: Helps in flipping the crab cakes halfway through the cooking process.

• Plate: Used to place the formed crab cake patties before transferring them to the air fryer.

• Serving platter: Used to serve the hot crab cakes with your favorite dipping sauce.

Use pre-made breadcrumbs: Save time by using store-bought breadcrumbs instead of making your own.

Pre-measure ingredients: Measure out all your ingredients ahead of time to streamline the mixing process.

Chill the mixture: Chill the crab cake mixture for 15 minutes before forming patties to make them easier to handle.

Use a cookie scoop: Use a cookie scoop to portion out the mixture evenly and quickly.

Line the air fryer basket: Use parchment paper or a silicone liner to reduce cleanup time.