These air fryer crab cakes are crispy and tender on the outside and juicy in the middle. They cook in just 8 minutes. Watch the video below to see how I make it in my kitchen!
Add all the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, celery, parsley, bell pepper, and lump crab meat to a large bowl and mix well. Fold through the bread crumbs at the end.
Form the mixture into eight crab cakes and place them on a plate lined with parchment paper. Freeze the plate for 5 minutes.
Preheat the air fryer to 200C/400F.
Grease the air fryer basket and place four crab cakes in it. Air fry for 7-8 minutes, flipping halfway through.
Repeat the process until all the crab cakes are cooked.
Video
Notes
TO STORE: Leftover crab cakes can be stored in an airtight container in the fridge for up to 5 days.TO FREEZE: Place the cooled crab cakes in a shallow container and store them in the freezer for up two months.TO REHEAT: Preheat the air fryer to 400°F before putting in the crab cakes. 2 to 3 minutes is enough to reheat them thoroughly.