These air fryer crab cakes are flavorful, crisp, and lighter than if cooked with oil in a skillet. Air-frying crab cakes means less mess and less cleanup but at no sacrifice to taste. Serve with your favorite dipping sauce, aïoli, or tartar sauce, as well as fresh lemon wedges.
Ingredients
- egg: 1 piece (beaten)
- mayonnaise: 2 Tbsp
- Worcestershire sauce: 1 tsp
- Dijon mustard: 1 tsp
- seafood seasoning (such as Old Bay): 1 tsp
- hot pepper sauce: 0.5 tsp
- green onion: 2 Tbsp (finely chopped)
- lump crabmeat, drained and picked over: 1 pound
- milk: 3 Tbsp
- salt and ground black pepper: (to taste)
- saltine crackers: 11 piece (crushed)
- baking powder: 1 tsp
- wedges lemon: 4 piece
- olive oil cooking spray:
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Combine beaten egg, mayonnaise, Worcestershire sauce, mustard, seafood seasoning, and hot pepper sauce in a large bowl. Stir in green onion and set aside. Dotdash Meredith Food Studios
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Place crabmeat in a medium bowl and break up with a fork. Add milk, salt, and black pepper; toss to coat. Add saltine crackers and baking powder; toss lightly to combine. Add to egg mixture, stirring gently and being careful not to break apart crab lumps. Dotdash Meredith Food Studios
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Scoop crab with a 1/3-cup measure and form into 8 patties. Place patties on a plate, cover, and refrigerate until firm, 1 to 8 hours. Dotdash Meredith Food Studios
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Preheat an air fryer to 400 degrees F (200 degrees C).
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Spray crab cakes on both sides with cooking spray and place in the air fryer basket. Dotdash Meredith Food Studios
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Cook in the preheated air fryer for 5 minutes. Turn crab cakes over gently and continue cooking until crispy brown, about 5 minutes more. Dotdash Meredith Food Studios
