These easy Air Fryer Crab Cakes are golden, tender, and full of delicious bites of lump crab meat. They cook up in just 10 minutes and taste even better with a side of remoulade sauce.
For more tasty crab recipes, try my Crab Fried Rice, Crab Balls, and Crab Sushi Bake next.
Jump to Recipe
Jump to:
Crab Cakes in the Air Fryer
I love making crab cakes in the air fryer. They come out with crispy edges and a juicy center every time—no flipping them in a hot skillet or dealing with oil splatter.
This recipe is Maryland-inspired with a Cajun twist, and it really lets the sweet crab shine through without too much "filler." You still get that satisfying bite, but with a lighter texture that feels more balanced.
They're also way more convenient than pan-frying and definitely healthier than deep-frying. I usually make them ahead so they’re ready to go when I need something quick, whether it’s lunch, brunch, or dinner. They’re so versatile and perfect for those times when you want something that feels a little fancy but doesn’t take a ton of effort.
WHAT INGREDIENTS DO I NEED?
I’ve tested a lot of crab cake recipes over the years, and this version hits that sweet spot between flavor and simplicity. Each ingredient plays a role, but nothing overpowers the crab. It's all about balance.
Ingredients for Air Fryer Crab Cakes
- Lump crab meat. I always go for lump crab because the flavor and texture are unbeatable—sweet, tender, and perfect for bigger bites. Just be sure to pick through for shell bits.
- Crushed butter crackers. These add buttery richness and help bind everything without making the crab cakes too dense. They melt into the mix better than breadcrumbs.
- Bell pepper. A little diced pepper adds sweetness and color. It’s subtle but helps layer the flavor.
- Onion or green onion. I prefer green onion for a milder bite, but either adds a nice savory base.
- Egg. This helps hold everything together with minimal filler. It’s essential for binding without weighing things down.
- Mayonnaise. Adds moisture and richness while keeping the texture tender. It disappears into the mix but makes a big difference.
- Dijon mustard and Worcestershire sauce. These bring tangy, savory balance to the creamy base. I never skip them.
- Cajun seasoning, Old Bay, salt, pepper, and hot sauce. This mix gives bold, balanced flavor. I adjust the Cajun and hot sauce based on who’s eating, but Old Bay is a must.
- Lemon juice. A squeeze of lemon brightens the whole dish and cuts the richness.
- Fresh parsley or chives. These herbs freshen everything up and add a pop of color. Chives work great if you like a mellow onion note.
- Spray oil. Just a quick spritz helps the crab cakes get golden and crisp in the air fryer without any mess.
- Remoulade sauce. Optional, but I always serve it. The creamy, spicy kick pairs perfectly with the sweet crab and takes the whole bite up a notch.
How to Air Fry Crab Cakes
Sauté the Veggies
I like to start by softening the bell pepper and onion in a little oil or butter. Just cook them until they’re fragrant and tender. Then set them aside to cool while I prep everything else.
Mix the Wet Ingredients
In a large bowl, I whisk together the mayo, egg, Dijon, Worcestershire, Cajun seasoning, Old Bay, hot sauce, and lemon juice. This is the flavor base, so I make sure it’s well combined before adding anything else. It’s where all the seasoning magic happens.
Fold Everything Together
Once the veggies have cooled a bit, I fold them into the bowl along with the cracker crumbs, fresh herbs, and crab meat. I try to be gentle here so I don’t break up the crab too much. The goal is to keep some nice chunks for texture.
Chill the Crab Cake Patties
I shape the mixture into 6 to 8 patties and place them on a parchment-lined plate or tray. Then I pop them in the fridge for about 20 to 30 minutes. This helps them firm up so they don’t fall apart in the air fryer.
Air Fry Crab Cakes
While the crab cakes chill, I preheat the air fryer to 375°F. I spray the basket with a little oil, place the patties inside, and give the tops a light spray too. They cook for about 10 to 12 minutes total, flipping once halfway through until they’re golden and crispy.
Serve Crab Cakes with Remoulade Sauce
I serve them hot with lemon wedges and remoulade sauce on the side. The sauce is optional, but honestly, it makes every bite even better. It adds a creamy, tangy kick that brings everything together.
How to Make Crab Cakes in Advance
If I’m planning ahead, I mix and shape the crab cake patties, then place them on a parchment-lined plate or tray. I cover them and refrigerate for up to 24 hours before cooking. This actually helps them firm up even more, which makes them easier to handle and crispier after air frying.
To freeze them, I arrange the uncooked patties on a baking sheet lined with parchment and freeze until solid—about 1 to 2 hours. Once frozen, I transfer them to a freezer-safe bag or container. They’ll keep well for up to 1 month, and I can air fry them straight from frozen when I’m ready.
How Long to Cook Crab Cakes in Air Fryer
Fresh crab cakes take about 10 to 12 minutes in the air fryer at 375°F, flipping halfway through for even browning. They should be golden on the outside and heated through with a tender center.
If you're cooking them from frozen, add an extra 2 to 3 minutes and check that they're fully warmed inside. No need to thaw—just go straight from freezer to air fryer for a quick, crispy bite.
Storing & Reheating Crab Cakes
Store cooked crab cakes in an airtight container in the fridge for up to 2 days. When I want to reheat them, I pop them back in the air fryer at 350°F for about 4 to 5 minutes until warmed through and crispy again. It’s the easiest way to bring them back to life without drying them out or making them soggy.
How to Serve
- Sandwich. Tuck one into a toasted bun with lettuce, tomato, and remoulade or tartar sauce for a quick, satisfying meal.
- Salad. Serve on top of mixed greens with a lemon vinaigrette or creamy dressing for a lighter option.
- With fries or roasted potatoes. Classic and comforting—perfect for lunch or a casual dinner.
- Crab Cake Benedict. I top toasted English muffins with air fryer crab cakes, poached eggs, and a bold, Southern-style hollandaise made in the blender. It's a brunch-worthy upgrade that’s rich, savory, and full of flavor from Cajun seasoning, Creole mustard, and smoked paprika.
- Appetizer. Make them smaller (air fryer crab bites) and serve with dipping sauce at your next gathering.
Tips
- Don’t skip the chill time. Letting the crab cakes rest in the fridge helps them firm up and hold their shape during cooking.
- Be gentle when mixing. You want to keep some larger chunks of crab intact for the best texture and flavor in each bite.
- Use butter crackers for richness. They blend right into the mixture and add flavor without making the crab cakes heavy or dry.
- Preheat your air fryer. Starting with a hot air fryer helps the crab cakes get crispy on the outside while staying tender inside.
- Spray both the basket and the tops. This keeps the crab cakes from sticking and helps them develop a golden, crisp crust.
- Flip carefully. Use a thin spatula to gently turn them halfway through to avoid breaking them apart.
- Make a double batch and freeze some. The crab cakes freeze well and cook beautifully straight from frozen for a quick meal later.
- Serve with remoulade or lemon. A bright, tangy sauce or citrus squeeze really enhances the flavor and cuts through the richness.
FAQ's
What is the best way to cook pre-made crab cakes?
The air fryer is my favorite method. It gives you crispy edges and a tender center without the mess of frying. Just cook at 375°F for 10 to 12 minutes (or a few minutes longer if frozen), flipping halfway through.
Is it better to fry or bake crab cakes?
Frying gives you the best crust, but it can be messy and heavy. Air frying is a happy medium. It gets them crisp like pan-fried but is healthier and easier to clean up than baking or deep frying.
Can I use canned crab instead of lump crab meat?
You can, but lump crab has a much better texture and flavor. If using canned, make sure to drain it really well and handle it gently so the mixture doesn't become mushy.
What if my crab cakes fall apart in the air fryer?
Make sure you chill them for at least 20 to 30 minutes before cooking. That step helps them hold together better and keeps them from crumbling when flipped.
I hope you enjoy preparing these Air Fryer Crab Cakes!
If you try this recipe, I'd love to see it! Share it with me on Facebook, Instagram, or Pinterest.
Air Fryer Crab Cakes
Equipment
- Air Fryer
Ingredients
Crab Cakes
- 1 lb lump crab meat 2 cups
- 1 cup crushed butter crackers like Ritz or Club
- ½ cup finely diced bell pepper red or tri-color
- ¼ cup finely diced onion or green onion
- 1 egg
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Cajun seasoning
- 1 teaspoon Old Bay seasoning
- 2 tablespoon Chopped Fresh Parsley
- 1 teaspoon Hot sauce
- 1 teaspoon Fresh Lemon juice
- Salt and Pepper to taste
- ¼ cup Mayonnaise
- 1 teaspoon Dijon mustard
- 1½ teaspoon Horseradish
- ½ teaspoon Cajun seasoning
- ¼ teaspoon Worcestershire sauce
- Spray oil for air frying
- ¼ cup Remoulade Sauce (prepared) optional dipping sauce
Instructions
- Sauté the diced peppers and onions in a small amount of oil or butter until soft and fragrant. Set aside to cool slightly.
- In a large mixing bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Cajun seasoning, Old Bay, hot sauce, and lemon juice.
- Gently fold in the cooled sautéed vegetables, cracker crumbs, fresh herbs, and lump crab meat. Be careful not to break up the crab too much—you want to keep some larger pieces intact.
- Form the mixture into 6–8 patties and place them on a parchment-lined plate or tray. Refrigerate and/or freeze for at least 30 minutes to help them firm up.
- While the crab cakes chill, make the remoulade sauce (if using) by stirring together all sauce ingredients in a small bowl. Refrigerate until ready to serve.
- Preheat the air fryer to 375°F.
- Lightly spray the air fryer basket with oil. Place the crab cakes in a single layer and lightly spray the tops with oil as well.
- Air fry for 10–12 minutes, flipping halfway through, until golden brown and crispy on the outside. (cooking temps may vary based on air fryer)
- Serve warm with lemon wedges and remoulade sauce on the side, if desired.
W Mathis says
We had this recipe last week!! What a blast of flavor these cakes were. My chance at this recipe did not look as pretty as yours but the ingredients from the recipe made them very tasty.We fought over the last one. I will put this in rotation. Thanks