These air fryer crab cakes are crispy and tender on the outside and juicy on the inside. I love how they cook up in just 8 minutes.

Maryland crab cakes have always been one of my partner’s and my favorite appetizers or light dinners, but I typically only fry them up. And of course, as the self-appointed air fryer king (and with my new air fryer cookbook finally out in the world), I had to see how it would fare in the air fryer, and let me say: you’ll be impressed by how good they are.

Now, it wasn’t as simple as just throwing together my usual crab cake recipe and air frying it. I had to re-test my mixture to compensate for the high, consistent heat that still tasted like it was fried- just minus the excess oil. After a few rounds of testing, I finally landed on the perfect texture: golden and crispy on the outside, juicy and meaty in the middle. Honestly, I think my partner prefers these to my fried ones now! 

Air fryer crab cake recipe highlights

• Quick. With just a few minutes of prep time and 8 minutes of cooking time, these could not be any easier.
• Healthier. Air-frying crab cakes is a healthier option than deep-frying them, as it requires barely any oil (just a spritz!).
• Less mess. Let’s be real- pan-frying crab cakes can be super messy, but not in the air fryer!

Key Ingredients

Here’s what you’ll need to make my air fryer crab cakes. The full list with measurements is in the recipe card.

• Crab meat. I initially tried this with leftover crab meat (from a crab boil we had) and actually preferred the finer texture of pre-packaged lump crab meat (either in brine or canned). I also experimented with imitation crab (surimi), but I’d suggest adding 1 tablespoon of cornstarch or flour to help the filling bind.
• Egg. Room temperature. 
• Panko breadcrumbs. The larger flakes help keep the filling intact and keep the outside even crispier than standard bread crumbs.
• Mayonnaise and Dijon mustard. These are non-negotiables in my fried crab cakes, and they’re also non-negotiables in this air fryer version. They keep the crab cakes moist in the middle while adding a touch of flavor.
• Worcestershire sauce. For that fabulous umami flavor.
• Old Bay seasoning. My mom says this is the secret ingredient for delicious crab cakes. I guess it isn’t much of a secret anymore!
• Celery, red bell peppers, and parsley. Finely chopped, for color and a subtle crunch.

How to make crab cakes in the air fryer

Step 1- Prep. Mix all the ingredients, except for the bread crumbs, in a large bowl. Fold them through until combined.

Step 2- Shape. Divide the crab mixture into equal portions and shape them into cake patties. Freeze them for 5 minutes to firm up. 

Step 3- Air fry. Place the crab cakes in the air fryer basket and spray them lightly with the cooking spray before cooking for 8 minutes, flipping halfway through. Serve with lemon and tartar sauce.

Arman’s recipe tips

• Don’t over-mix the batter. Fold only till the ingredients are well combined so as not to break apart the crab. I find that a few meaty chunks throughout adds to the flavor.
• Shape the crab cakes with lightly wet hands so the mixture doesn’t stick to your fingers. You can also sprintz some cooking spray.
• Adjust the consistency. If the batter is too thin, sprinkle a little extra panko into the mix. If it’s too thick, add a little milk or water. 
• Add other flavor boosters like sliced green onion, cooked potato, and tomatoes.
• For a low carb option, swap the panko for crushed pork rinds.

Storage instructions

To store. Leftover cooked crab cakes can be stored in an airtight container in the fridge for up to 5 days.

To freeze. Place the cooked and cooled crab cakes in a shallow container and store them in the freezer for up two months.

Frequently asked questions

More seafood air fryer recipes

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• Air fryer tilapia
• Air fryer salmon bites
• Air fryer scallops