AIRFRYR

Fish & Seafood

Air Fryer Crab Cakes

Barely-bound crab cakes that hold together because they chill first, then crisp on both sides with a fraction of the oil.

Serves 4 · Prep 20 min · Cook 10 min

190° · 10m ✓63° 190°C / 380°F

Serves

Written for 4 — every ingredient quantity below is recalculated.

✓ 63°C / 145°F safe internal temp

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Ingredients

  • 450 g white crab meat, drained and picked over for shell
  • 50 g panko breadcrumbs, plus extra for coating
  • 1 egg, beaten
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Old Bay or seafood seasoning
  • 2 tbsp chives, finely chopped
  • 1 lemon, zested, then cut into wedges
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Steps

  1. Fold everything together gently — keep the crab in lumps rather than mashing it — then shape into 8 cakes and chill for 15 minutes.

    15:00

  2. Preheat the air fryer to 190°C / 380°F.

    190° · 03:00

  3. Dust the cakes in extra panko and spray both sides lightly with oil. Arrange them in the basket without touching.

  4. Cook for 5 minutes.

    05:00

  5. Turn each cake over with a thin spatula.

    Flip

  6. Cook for a further 5 minutes until golden on both sides.

    05:00

  7. Check the centre reads 63°C / 145°F and serve hot with lemon wedges.

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