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Air Fryer Crab Cakes.

Air Fryer Crab Cakes

Angela Milnes
These Air Fryer Crab Cakes are perfectly crispy on the outside and tender on the inside, with a delicious blend of crab, herbs, and spices. Whether you're serving them as an appetizer or a main dish, these crab cakes come together in no time and are a crowd-pleaser every time!
5 from 5 votes
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Prep Time 12 minutes
Cook Time 12 minutes
1 hour
Total Time 1 hour 24 minutes
Course Air Fryer Recipes
Cuisine American
Servings 8 Servings
Calories 139 kcal

Ingredients
  

  • 1 teaspoon Creole Seasoning or Old Bay Seasoning

Remoulade Sauce

  • 1 teaspoon Paprika
  • 1 tablespoon Minced Garlic
  • ½ tablespoon Mustard
  • 1-2 teaspoons Hot Sauce
  • ¼ Cup Greek Yogurt or Sour Cream

Crab Cakes

  • 1 Egg
  • ⅓ Cup Mayonaise
  • 1 Tablespoon Mustard
  • 1-2 Teaspoons Hot Sauce
  • 2 Teaspoons Seafood Seasoning or Old Bay Seasoning
  • 1 Lemon Juiced
  • 1 Pound Crab Meat or Imitation Crab
  • 1 Cup Saltine Cracker Crumbs
  • ⅛ Cup Green Onion Diced
  • 1 Lemon cut into wedges

Instructions
 

  • Prepare the Remoulade Sauce: Add all the ingredients for the remoulade in a bowl, and mix well until incorporated. Place in the fridge to chill while you prepare the crab cakes.
  • Create the Binder Sauce: In another large mixing bowl, crack and whisk the egg. Add the mayonnaise, mustard, hot sauce, seasoning, and lemon juice. Gently fold the mixture until incorporated to create the binder sauce
  • Prepare the Crab Cake Mixture: In a large bowl, add the cracker crumbs and crab meat. Toss until mixed. Add the binder sauce and mix by hand. This process will create a bound crab mixture
  • Refrigerate the Crab Cake Mixture: Refrigerate the crab mixture for 1 hour to allow the cracker crumbs to soak up the binder sauce. This will make for an easy forming. 
  • Shape the Crab Cakes: With a ¼-quarter cup, scoop out the mixture and form it into a ball. You can compress the cakes or leave them in a ball. I prefer the cakes to be round as they stay moist more than the compressed cakes. The compressed cakes are crispier throughout.
  • Give the Crab Cakes an Extra Coating: To get an extra crunchy texture on the outside, you can also coat the crab cakes in some more panko breadcrumbs or regular bread crumbs before you transfer them to the Air Fryer basket. (OPTIONAL)
  • Preheat the Air Fryer and place the crab cakes in the Air Fryer basket. Cook the crab cakes for 7-8 minutes or until they are deep golden brown. Make sure you flip the cakes midway through the cooking process so that they cook evenly.
  • Serve the Air Fryer crab cakes with some tartar sauce and lemon wedges on the side.

Notes

Remember that different Air Fryers cook differently, and to get the perfectly cooked crab cakes, you’ll need to check the crab cakes once in between the cooking process.
Make sure you lay parchment paper inside the Air Fryer basket or lightly spray it with some cooking spray before you placing the crab cakes in there. The cooking spray will ensure that the crab cakes don’t end up sticking to the basket.
If you don’t have the saltine cracker crumbs that the recipe calls for, you can use panko breadcrumbs or classic bread crumbs instead!

Nutrition

Calories: 139kcalCarbohydrates: 4gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 49mgSodium: 614mgPotassium: 201mgFiber: 1gSugar: 1gVitamin A: 314IUVitamin C: 19mgCalcium: 56mgIron: 1mg
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