Delicious Air Fryer Crab Cakes in just 10 minutes start to finish?
Yes, it is possible and I make them weekly and have for at least 5+ years!
These are made with
I love crab cakes, especially lump crab meat crab cakes.
The air fryer makes crab cakes outstanding and it’s because you are not frying them in a puddle of OIL!
Now it’s your turn to churn out delicious air fryer crab cakes.
My recipe is the simple solution to crab cake preparation without oil, but with BIG taste!
Delicious Air Fryer Crab Cakes ~ The Basics
Air Fryer Crab Cakes Vs. Premade & Restaurant Crab Cakes
Never buy the grocery store premade meat case crab cakes.
Most have so much filler in them, they can’t even qualify as crab meat.
Say NO to filler and YES to lump crab meat as MUCH as you want to put in a crab cake!
Fish fry crab cakes should not even exist, as they are a money maker filled with a lot of NOTHING.
Restaurants seem to add too much of everything to a crab cake and it is rare to find an outstanding restaurant crab cake.
Delicious Air Fryer Crab Cakes: No Soaking in Oil
See the air fryer basket and the crab cakes inside?
No oil puddles surrounding them!
Fry oil, is the demon that takes away all the good in the flavor.
It does not matter if you use new oil, the oil overtakes the taste of the crab, plain and simple.
Since I love easy to prepare recipes I am about to share the easiest recipe for air fryer crab cakes.
Now I will tell you that I do brush (or spray depending on what I have ready) the crab cakes with olive oil, but that’s it!
This is how your air fryer crab cakes will look too!
Did I Mention My Air Fryer Crab Cakes are EGGLESS?
Did I tell you these are EGGLESS air fryer crab cakes?
NO egg in the recipe! YUP!
I’ll share this ingredient that binds them instead in the recipe card below!
The air fryer crab cakes will blow away any crab cake you have tasted before.
You will taste the crab meat and the crab cake will be light and crispy.
Now, you can use eggs if you prefer, so have at it if you like, but I am not an EGG girl!
Air Fryer Crab Cakes: Crab Meat Purchases
Head to your seafood department and purchase a can of lump crab meat.
Don’t stop and buy the little cans by the tuna fish, they are not the right crab for the task.
Large, succulent chunks of crab are part of the key to success in air fryer crab cakes.
Done right, your air fryer crab cakes will take about 3 minutes to prep, and 5 minutes to cook.
You’ll never go to a fish fry and ordered crab cakes again and your summer haul of fresh seafood will surely include fresh lump crab meat.
Air Fryer Chatter & How it Relates to Air Fryer Crab Cakes
Air Fryers are incredible small kitchen appliances.
However, the appliance is only as good as the home chef behind it.
Did you know I have written over 275+ recipes for a massive online small kitchen appliance dealer?
Many of them were on air fryer recipes?
Chances are, you have downloaded my recipes, videos, and pictures and had no idea!
Today, I am going to share what I know to help you become the best at air frying.
Ready……. drumroll, please.
Always preheat your air fryer.
That’s it plain and simple.
Did you really think there was more to this?
Preheating your air fryer is so important and once you try it, you will understand the difference it makes.
Always preheat and bring the air fryer to temperature and your food will always be outstanding and what everyone talks about in a GOOD way for weeks!
Air Fryer Crab Cakes ~ A Tip Before you Start.
After you have preheated the air fryer, make sure to spray the nonstick basket (cause it still lets stuff stick trust me) with a brush and some canola oil or coconut oil, etc.
Now you are all set to cook.
I also leave room between the food so all edges cook.
Unlike so many others, that write about air fryers and flipping, I don’t turn crab cake over!
The air fryer is hitting the prepared food in the basket with the cooking cycle from ALL angles.
Don’t do it.
Let the food cook.
End of story.
I’ll show you my food, and you can decide.
Air Fryer Crab Cakes ~ Prep
My lump crab meat never needed drained.
If you have water in yours do drain that out, because it should NOT have water in the crab meat.
As I add my ingredients together sometimes I add in a tad more.
The recipe will be on the ‘less’ side and you can always add more.
I do this because not everyone is a fan of every ingredient.
Just know you have room to play.
For instance, I will suggest 2 -3 Tablespoons of Mayonnaise, but, I add 4-5.
Eggless happens because I hate eggs.
Plain and simple.
For me, an egg tastes disgusting, so if I can bypass an egg and sub in something else, I Do!
Yes, the crab cakes bind just perfectly.
Also, I added celery, you may not have seen that before, but I love celery in mine.
I look at adding celery in as the crunch you need to diversify the moist and meaty crab.
Panko will be your breadcrumb of choice in this recipe.
Prepping My Air Fryer Crab Cakes
The key to this recipe is making sure to mix the liquid ingredients very thoroughly.
I don’t use Old Bay Seasoning, I am simply NOT a fan, instead, I use smoked Paprika and Frank’s Hot Sauce.
Next, fold in the crab meat and the panko without over-mixing.
If you mix too much the lump crab meat turns into shredded snippets of crab meat and the whole concept of the lump is gone.
Once I have everything mixed up nicely in a large bowl, I form the cake.
The spoon does most of the work for me and I try not to break down the lump crab.
Generally, in my round air fryer basket, I fry them three at a time.
Remember, I preheated my air fryer so that the temperature is perfect.
Before I close the air fryer basket, I lightly swipe each crab cake with a little oil (Canola, olive, etc)
After 5 minutes or so, they are done.
These are so easy to make, I can’t wait to hear how YOURS turn out. ~ Enjoy! Dana XO
Grab the Recipe Here ⇓
Delicious Air Fryer Crab Cakes that Are So Easy To Make
- Egg-Free Egg Replacer 2 eggs prepare per package instructions
- 3 teaspoons Worcestershire
- 4 Tablespoons Mayonnaise
- 3-4 Teaspoons Dijon Mustard
- 2 Tablespoons of Lemon Juice
- Dash of Sea Salt
- 2 Teaspoons of Smoked Paprika
- 1 Tablespoon of Franks Hot Sauce optional
- 2 sticks of celery deveined and chopped.
- 1 Pound Can Fresh Lump Crab Meat drain if necessary
- 1/2 C Panko Bread Crumbs
- 1 Teaspoon Smoked Paprika
- 2-3 Tablespoons of Olive Oil or Canola Oil brushing air fryer and tops of crab cakes
- Preheat air fryer to 390° F
- In a large bowl mix together egg replacer, Worcestershire, mayonnaise, hot sauce, mustard, lemon juice, sea salt, smoked paprika, and celery.
- Make sure it is well combined.
- Once mixed well, fold in lump crab meat and panko.
- Fold again until combined.
- Use a large serving spoon and portion into 6 while still in the mixing bowl.
- Now take each portion into the palm of the hand and shape a crab cake, allowing the serving spoon to gently shape. Do not press too hard or the lump crab will crumble.
- Brush air fryer basket with oil.
- Add in 3 crab cakes at a time, evenly spaced.
- Brush the top of each cake with a little of the oil reserve.
- Program Air Fryer to 5 Minutes and do not open until the cycle is done.
- Remove the crab cakes, as they will be golden brown and fully cooked.
- Repeat the process for the other 3.
- Serve Warm