Go Back
–+ servings
Air Fryer Crab Cakes

Air Fryer Crab Cakes That Are Crispy, Flavorful, and Healthy!

Enjoy crispy, flavorful, and healthy Air Fryer Crab Cakes that are gluten-free and protein-rich. A perfect appetizer for any gathering!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Cakes
  • 1 lb Lump Crab Meat Avoid shell fragments for a smooth bite.
  • 1 cup Seasoned Panko Bread Crumbs Do not substitute with regular breadcrumbs.
  • 1/2 cup Tartar Sauce Enhances moistness and flavor.
  • 1 large Egg Acts as a binding agent; substitute with flaxseed meal for vegan option.
  • 1 tsp Garlic Powder Opt for fresh garlic for a robust flavor.
  • 1/2 tsp Ground Black Pepper Adjust to your preferred spice level.
  • 1 tsp Sea Salt Use kosher salt for a finer texture.
  • 2 tbsp Chopped Parsley Gorgeous garnish adding color and flavor.
  • 2 tbsp Sliced Chives Gorgeous garnish adding color and flavor.
  • 1 whole Lemon Wedges Fresh, zesty accents when served.

Equipment

  • Air Fryer

Method
 

Step-by-Step Instructions for Air Fryer Crab Cakes
  1. Preheat your air fryer to 390°F (199°C) for about 5 minutes.
  2. In a mixing bowl, combine lump crab meat, seasoned panko bread crumbs, tartar sauce, beaten egg, garlic powder, and ground black pepper until fully incorporated.
  3. Shape the crab mixture into balls or patties, about 2 inches in diameter.
  4. Lightly spray the air fryer basket with cooking oil and arrange crab cakes in a single layer, lightly spraying tops with cooking oil.
  5. Cook the crab cakes for 6-8 minutes, checking for doneness at the 6-minute mark.
  6. Carefully remove crab cakes, sprinkle with sea salt, garnish with parsley and chives, and serve with lemon wedges.

Nutrition

Serving: 1cakeCalories: 230kcalCarbohydrates: 18gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 550mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

For best results, refrigerate leftovers in an airtight container for up to 2 days. For freezing, wrap individually and store in a freezer-safe bag for up to 3 months.

Tried this recipe?

Let us know how it was!