This homemade Air Fryer Crab Cake made in the air fryer is loaded with jumbo and lump crab meat. This crab cake recipe has the perfect amount of filler to bind the crab meat together and is seasoned to perfection. This air fryer recipe comes together in just 30 minutes, with minimal prep time!
8ozlump crab meatfresh or refrigerated-pasteurized, drained and picked over for shells/cartilage
8ozjumbo crab meatfresh or refrigerated-pasteurized, drained and picked over for shells/cartilage
oil cooking spraycanola or olive oil
Dipping Sauce
¼cupThai sweet chili
2tablespoonmayonnaise
lemon wedges and your favorite dipping saucefor serving
Instructions
In a medium mixing bowl, whisk together mayonnaise, dijon mustard, Worcestershire sauce, lemon juice, Old Bay, parsley, pepper, and egg.
Gently fold in the cracker crumbs and then the crab meat until just combined.
Shape the crab cakes into 5 patties( about 4 oz each). I like to use a scale for even portions.
Place the crab cakes in the air fryer basket in a single layer, without overcrowding, and cook at 375 degrees F for 12-15 minutes, until browned and the centers read 160 to 165 degrees F on an instant-read thermometer. (Depending on the size of your air fryer, you might need to cook them in batches.)
Mix the sauce ingredients in a small bowl.
Serve with fresh lemon wedges and the dipping sauce.