Maryland-Style Air Fryer Crab Cakes
Crispy, golden crab cakes made in the air fryer with minimal filler and classic Old Bay seasoning. Preheating locks in texture so the patties hold together without flipping. Ready in about 20 minutes for a restaurant-quality appetizer at home.
Equipment
- Air fryer
- Mixing bowl
- Spatula
- Measuring spoons
Ingredients
- 8 ounces lump crab meat pat dry and check for shells
- 2 tablespoons mayonnaise
- 2 tablespoons breadcrumbs panko preferred; or plain
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/4 cup red bell pepper finely chopped
- 2 green onions chopped
- cooking oil spray for spraying basket and tops
- fresh lemon juice a squeeze, for serving
Instructions
- Pat the crab meat dry with paper towels and check carefully for any shells.
- In a mixing bowl, combine mayonnaise, Dijon mustard, Old Bay seasoning, and breadcrumbs.
- Gently fold in the crab meat, red bell pepper, and green onions without overmixing.
- Form the mixture into 4 patties about 3 inches wide and 3/4 inch thick, pressing firmly so they hold together.
- Preheat the air fryer to 375°F for 3 minutes.
- Spray the air fryer basket with nonstick cooking spray.
- Place the crab cakes in the basket without touching and spray the tops lightly with oil.
- Air fry at 375°F for 12 minutes until edges are golden brown and centers feel firm.
- Squeeze fresh lemon juice over the crab cakes before serving.
Notes
- Preheat the air fryer to help the patties sear and release cleanly; skipping this can cause sticking.
- Use fresh or canned lump crab; either way, drain and pat very dry before mixing.
- Spicy option: replace Old Bay with Cajun seasoning and add a pinch of cayenne.
- Veggie option: add finely diced celery and reduce breadcrumbs by half; pack patties firmly.
- Reheat leftovers in the air fryer at 350°F for 4–5 minutes; avoid microwaving to keep texture.