📝 About This Recipe
Experience the legendary flavors of the Chesapeake Bay with a modern, healthy twist that delivers maximum crunch without the heavy oil. These crab cakes are packed with succulent jumbo lump crab meat and held together by a savory, Old Bay-infused binder, ensuring every bite is focused on the seafood. Using the air fryer creates a perfectly crisp, golden-brown exterior while keeping the interior moist, tender, and incredibly flavorful.
🥗 Ingredients
Crab Cake Base
- 1 pound Jumbo Lump Crab Meat (fresh, drained and picked over for shells)
- 1/2 cup Panko Breadcrumbs (toasted lightly for extra crunch)
- 1 large Egg (beaten)
- 1/4 cup Mayonnaise (high-quality, like Hellmann's or Duke's)
Seasonings and Aromatics
- 1 tablespoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 1.5 teaspoons Old Bay Seasoning (adjust to taste)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Celery (minced very finely)
- 1 tablespoon Butter (melted, for brushing)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Capers (drained and chopped)
- 1/2 teaspoon Hot Sauce (Louisiana style)
- 1/4 teaspoon Paprika (smoked or sweet)
👨🍳 Instructions
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1
Gently pick through the crab meat to remove any bits of shell or cartilage. Be extremely careful not to break up the large 'lumps' of meat, as this texture is the hallmark of a great crab cake.
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2
In a small mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and minced celery until smooth and well-combined.
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3
Place the crab meat in a separate large bowl. Sprinkle the panko breadcrumbs and fresh parsley over the top of the crab.
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4
Pour the wet mayonnaise mixture over the crab and breadcrumbs. Using a rubber spatula, very gently fold the ingredients together. Stop as soon as the crab is evenly coated; over-mixing will result in a dense, rubbery cake.
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5
Divide the mixture into 4 or 6 equal portions. Lightly shape them into thick patties (about 1 to 1.5 inches thick). Do not pack them too tightly; they should just hold their shape.
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6
Place the formed patties on a plate lined with parchment paper. Cover loosely with plastic wrap and refrigerate for at least 30 minutes. This 'rest' is crucial for the binders to set so the cakes don't fall apart in the air fryer.
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7
While the cakes chill, prepare the remoulade by whisking together the mayonnaise, chopped capers, hot sauce, and paprika in a small bowl. Keep chilled until serving.
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8
Preheat your air fryer to 370°F (188°C) for about 5 minutes.
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9
Lightly grease the air fryer basket with olive oil spray or a thin layer of oil. Do not use aerosol sprays with lecithin as they can damage the basket coating.
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10
Carefully place the chilled crab cakes into the basket, ensuring they are not touching. You may need to cook in batches depending on the size of your air fryer.
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11
Lightly brush the tops of the crab cakes with the melted butter for a professional, golden finish.
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12
Air fry at 370°F for 12-14 minutes. There is no need to flip them, as the air circulation will cook them evenly. They are done when the tops are golden brown and the internal temperature reaches 145°F.
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13
Remove the basket and let the crab cakes rest for 2 minutes before using a thin spatula to gently lift them out.
💡 Chef's Tips
Always use fresh Jumbo Lump crab meat for the best texture; canned crab can be used in a pinch but lacks the signature 'bite.' Chilling the patties is the most important step; it prevents the cakes from disintegrating during the air-frying process. If the mixture feels too wet to hold a shape, add one more tablespoon of panko, but avoid over-padding with bread. For a gluten-free version, substitute the panko with crushed pork rinds or gluten-free breadcrumbs. Use a light touch when forming patties; a 'loose' pack allows the hot air to penetrate the center for a lighter texture.
🍽️ Serving Suggestions
Serve on a bed of fresh arugula tossed with a light lemon vinaigrette. Pair with a crisp, chilled Sauvignon Blanc or a dry Sparkling Wine to cut through the richness. Accompany with a side of charred corn salad or classic creamy coleslaw. Serve as a 'Crab Cake Benedict' for brunch by topping with a poached egg and hollandaise sauce. Garnish with extra lemon wedges and a dusting of fresh parsley or extra Old Bay.