Air-Fryer Crab Cakes

These crispy air-fryer crab cakes are absolutely delicious and perfect for anyone who loves seafood without all the fuss of deep frying! You’ll get that amazing golden crust with tender, flavorful crab inside – plus they’re ready in just 40 minutes.

Recipe Details

Timing & Servings: Active Time: 40 minutes, Total Time: 40 minutes, Serves: 6 people.

Nutrition Profile: Nut-Free, Soy-Free, High-Protein.

Nutrition Facts (per serving): 209 Calories, 9g Fat, 7g Carbs, 22g Protein.

Ingredients You’ll Need

Eggs: You’ll need 2 large eggs to help bind everything together. They make the crab cakes hold their shape perfectly while cooking.

Butter: 2 tablespoons of melted unsalted butter adds richness and helps create that golden color we all love.

Fresh basil: 1 tablespoon chopped fresh basil brings such a bright, aromatic flavor to these crab cakes. If you only have dried basil, use 1 teaspoon instead.

Fresh tarragon: 2 teaspoons chopped fresh tarragon gives a subtle licorice-like flavor that pairs beautifully with seafood.

Worcestershire sauce: 2 teaspoons of the lower-sodium version adds that savory umami depth without being too salty.

Lemon zest: 1 teaspoon of grated lemon zest brightens up the whole dish, plus grab some lemon wedges for serving!

Old Bay seasoning: 1 teaspoon of reduced-sodium Old Bay is a classic with crab – it’s got all those perfect spices in one blend.

Garlic powder: ½ teaspoon adds that gentle garlic flavor without overpowering the delicate crab.

Onion powder: ½ teaspoon gives a mild onion taste that complements all the other flavors.

Light sour cream: ½ cup divided – you’ll use most in the mixture and save some for topping. It keeps the crab cakes moist and adds tanginess.

How to Make Air-Fryer Crab Cakes

Step 1: Preheat your 6 ½-quart air fryer to 390°F. In a large bowl, whisk together eggs, melted butter, basil, tarragon, Worcestershire sauce, lemon zest, Old Bay, garlic powder, onion powder, ⅓ cup sour cream, and 1 tablespoon chives. Everything should be well combined and smell amazing!

Step 2: Gently add the crabmeat and panko breadcrumbs to your mixture. Stir very carefully so you don’t break up those lovely chunks of crab. The mixture should hold together nicely.

Step 3: With clean hands, shape the mixture into 6 equal crab cakes using about ⅓ cup for each one. Don’t worry if they’re not perfect – homemade charm is the best!

Step 4: Generously coat your air fryer basket with cooking spray. Place 3 crab cakes in the basket and spray the tops with cooking spray too.

Step 5: Cook for 15 to 18 minutes until they’re deeply browned and crispy. Flip them once halfway through and give them another spray of cooking oil. Transfer to a plate and cover to keep warm.

Step 6: Repeat with the remaining 3 crab cakes. Place one lettuce leaf on each plate and top with a crab cake. Add about 1½ teaspoons of the remaining sour cream and ½ teaspoon chives on top. Serve with those lemon wedges for squeezing!

Easy and Quick Air-Fryer Crab Cakes Version

Want to make this even faster? You can use pre-made crab cake mix from the store and just add 1 beaten egg and 2 tablespoons melted butter. Shape into patties and air fry at 390°F for 12-15 minutes, flipping once. You’ll still get that crispy outside and tender inside!

Serving Ideas

These crab cakes make a complete meal on their own, especially with that fresh lettuce base. Try serving them alongside some roasted sweet potato fries or a simple green salad with lemon vinaigrette. They’re also fantastic with creamy coleslaw or steamed asparagus!

Storage

Store leftover crab cakes in the refrigerator for up to 3 days in an airtight container. To reheat, pop them back in the air fryer at 350°F for 3-4 minutes until warmed through and crispy again. You can also freeze the uncooked crab cakes for up to 1 month – just thaw overnight before cooking.

Substitutions

No fresh herbs? Use 1 teaspoon dried basil and ½ teaspoon dried tarragon instead. Regular sour cream works fine if that’s what you have. You can swap the whole-wheat panko for regular panko breadcrumbs too. If you don’t have Old Bay, try a mix of paprika, celery seed, and a pinch of cayenne!

Pro Tips

Don’t overmix: Handle that crab mixture gently to keep those beautiful lumps of crab intact.
Chill if needed: If your mixture seems too soft, pop it in the fridge for 15 minutes before shaping.
Check for shells: Always pick through your crab meat, even if it says it’s already cleaned.
Spray generously: Don’t skip the cooking spray – it’s what gives you that golden, crispy crust!
Serve immediately: These are best enjoyed hot and crispy right from the air fryer.

FAQs

Can I make these crab cakes ahead of time?

You bet! You can shape the crab cakes up to 4 hours ahead and keep them covered in the refrigerator. Just cook them when you’re ready to eat. The flavors actually get even better after sitting for a bit!

What if I don’t have an air fryer?

Sure! You can bake these in a regular oven at 425°F for about 15-20 minutes, flipping once halfway through. They’ll still be delicious, just maybe not quite as crispy.

Can I use imitation crab instead?

You can definitely use imitation crab if that’s what you have! Just know that the flavor will be a bit different and milder than real crab. You might want to add a little extra Old Bay seasoning to boost the taste.

How do I know when they’re done?

They should be golden brown and crispy on the outside, and the internal temperature should reach 145°F. They’ll also feel firm when you gently press the top.

I hope you love these crab cakes as much as my family does! They’re such a treat and way easier than you might think. Let me know how yours turn out – I’d love to hear about any fun variations you try!