Air Fryer Crab Cakes
Crispy on the outside, tender on the inside, these Air Fryer Crab Cakes are a true seafood lover’s dream. Paired with a tangy, spicy remoulade, they’re perfect for any occasion.
Air Fryer Crab Cakes
Air fryer crab cakes are a delicious and healthier twist on a classic seafood dish. This recipe combines tender crab meat with a flavorful blend of seasonings, all cooked to crispy perfection in an air fryer.
The recipe also includes a homemade remoulade sauce, which adds a zesty kick to the crab cakes.
Remoulade is a popular condiment in Louisiana cuisine and pairs perfectly with seafood.
Whether you're planning a special dinner or just want to try something new, these air fryer crab cakes are sure to be a hit. They're easy to make and can be prepared ahead of time, making them perfect for both weeknight meals and weekend gatherings.
Ingredients
Creole seasoning: This adds a nice kick to the remoulade. You can adjust the amount based on how spicy you like it.
Paprika: Adds a subtle smokiness and depth of flavor to the remoulade.
Minced garlic: Fresh garlic gives a better flavor, but you can use garlic powder in a pinch.
Minced ginger: Fresh ginger adds a zingy flavor to the remoulade, but ground ginger can work if that's what you have.
Dijon mustard: This is a key ingredient in both the crab cakes and remoulade. It gives a nice tangy flavor, but if you don’t have Dijon, regular yellow mustard can also work.
Hot sauce: I usually use Frank's RedHot or Tabasco, but any hot sauce with a bit of heat and flavor will work. Adjust to your spice tolerance.
Greek yogurt: I prefer Greek yogurt for its creaminess and slight tanginess.
Egg: Make sure to whisk it well so it mixes evenly with the other ingredients.
Mayonnaise: I use full-fat mayonnaise for the best texture, but you can use light mayo if you prefer.
Seafood seasoning: Old Bay is a classic, but any seafood seasoning works here.
Lemon juice: Always use fresh lemon for the best taste, not bottled.
Crab meat: I prefer using fresh or lump crab meat, but imitation crab is a good alternative if needed.
Saltine cracker crumbs: These help bind the crab cakes and give them a nice texture.
Diced green onions: Green onions add a mild, fresh flavor to the crab cakes.
Lemons for wedges: Fresh lemon wedges are perfect for squeezing over the crab cakes before eating.
How to Make
Preheat the air fryer to 375°F.
In a bowl, combine all the ingredients for the remoulade: creole seasoning, paprika, minced garlic, minced ginger, Dijon mustard, hot sauce, and Greek yogurt.
Mix everything together well and refrigerate the sauce while you prepare the crab cakes.
In another bowl, whisk the egg.
Add the mayonnaise, Dijon mustard, hot sauce, seafood seasoning, and lemon juice to the egg mixture and stir until everything is combined.
In a separate large bowl, toss together the cracker crumbs and crab meat, making sure they’re well mixed.
Then, pour the egg mixture over the crab and crackers and gently mix by hand, creating a cohesive mixture.
Refrigerate the crab mixture for at least an hour to allow the flavors to combine and the crumbs to soak in the binder.
Once chilled, scoop the crab mixture using a ¼ cup measure and shape it into balls.
You can keep them round or lightly compress them if you prefer a crispier texture.
Place the crab cakes on parchment paper in the air fryer basket, and spray them lightly with oil.
Cook for 12-15 minutes, flipping halfway through and spraying with oil again.
The crab cakes should be golden and crispy when done.
Remove the crab cakes from the air fryer and allow them to cool slightly.
Serve with the chilled remoulade and lemon wedges on the side for a flavorful finish.
Leftovers/Storage
Store leftover crab cakes in an airtight container in the fridge for up to 3 days.
To reheat, air fry at 375°F for 5-7 minutes or until heated through and crispy.
If you want to freeze them, place the uncooked crab cakes on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months.
Pro Tip
Don’t overmix the crab mixture – gently combine everything to keep the crab chunks intact for a better texture.
What to Serve with Air Fryer Crab Cakes
Here are some of our favorites to serve with Air Fryer Crab Cakes:
Roasted vegetables: Veggies like asparagus or broccoli complement the crab cakes perfectly.
Coleslaw: A tangy coleslaw pairs well with the crab cakes.
Garlic bread: Warm, buttery garlic bread is a great side to soak up any leftover remoulade.
Lemon wedges: A squeeze of fresh lemon brightens up the flavors of the crab cakes.
Mixed greens salad: A light, simple salad with a vinaigrette balances.
Fries or sweet potato fries: Crispy fries are a classic pairing for crab cakes.
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Air Fryer Crab Cakes
Ingredients
Remoulade:
- 1 teaspoon creole seasoning
- 1 teaspoon paprika
- 1 Tablespoon minced garlic
- 1 teaspoon minced ginger
- ½ Tablespoon Dijon mustard
- 1-2 teaspoons hot sauce Franks, Tabasco, or any hot sauce works.
- ¼ cup Greek yogurt or sour cream
Crab Cakes:
- 1 egg
- ⅓ cup mayonnaise
- 1 Tablespoon Dijon mustard
- 1-2 teaspoons hot sauce Franks, Tabasco, or any hot sauce works.
- 2 teaspoons seafood seasoning old bay or any
- Juice of 1 lemon
- 1 pound chunk crab meat imitation crab can be subbed
- 1 cup saltine cracker crumbs
- ⅛ cup diced green onions
- Lemons for lemon wedges
Instructions
- 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.
- In another mixing bowl, crack and whisk the egg. Add the mayonnaise, mustard, hot sauce, seasoning, and lemon juice. Mix until incorporated to create the binder sauce
- 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 meat mixture. Refrigerate the mixture for 1 hour to allow the cracker crumbs to soak up the binder sauce. This will make for an easy forming.
- 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.
- Place the crab cakes on parchment paper in the air fryer basket. Spray with oil and cook at 375°f for 12-15 minutes or until the cakes crisp and turn golden. flip the cake halfway through and spray with oil.
- Remove the crab cakes and let the rest cool.
- Remove the remoulade and enjoy!
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
