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Air Fryer Crab Cakes

Crispy Air Fryer Crab Cakes That Wow Your Taste Buds

Delightful Air Fryer Crab Cakes offer a perfect blend of crispy exteriors and tender crab meat, making them a healthy and tasty seafood appetizer.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: Seafood
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crab Cake Mixture
  • 1 lbs Lump Crab Meat Ensure it's clean and shell-free
  • 1 cup Seasoned Panko Bread Crumbs Avoid regular breadcrumbs for best results
  • 1/2 cup Tartar Sauce Set some aside for serving
  • 1 Egg (beaten) Acts as a binder; a flax or chia egg can be a nice alternative
  • 1 tsp Garlic Powder Elevates the taste profile
  • 1/2 tsp Ground Black Pepper Enhances all other flavors
  • 1/2 tsp Sea Salt Essential for the best flavor
  • 1/4 cup Chopped Parsley Fresh herbs add color
  • 2 tbsp Sliced Chives
  • 2 Lemon Wedges For squeezing over finished cakes

Equipment

  • Air Fryer

Method
 

Cooking Steps
  1. Preheat your air fryer to 390°F (200°C) to ensure even cooking and crispy texture.
  2. In a large mixing bowl, combine lump crab meat, seasoned panko bread crumbs, tartar sauce, beaten egg, garlic powder, and ground black pepper. Fold gently to mix.
  3. Form the crab mixture into small patties about 1–1.5 inches in diameter.
  4. Spray the air fryer basket with cooking spray and arrange the crab cakes in a single layer, ensuring they are spaced apart.
  5. Cook for 6-8 minutes at 390°F (200°C), checking at 6 minutes for golden brown tops.
  6. Transfer to a serving platter, sprinkle with sea salt, and garnish with parsley and chives. Serve with lemon wedges and extra tartar sauce.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 20gProtein: 15gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For make-ahead options, freeze uncooked crab cakes on a sheet pan before transferring to a freezer bag. They can be kept for up to 1 month. Thaw overnight before cooking.

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