how to cook crab cakes in air fryer

How to Cook Perfect Crab Cakes in Your Air Fryer

Crab cakes are a classic seafood appetizer or main course that are loved by many for their delicious flavor and texture. Traditionally fried, crab cakes can be high in calories and fat when cooked in oil. However, by making them in an air fryer, you can cut down on oil while still achieving the irresistible crispy exterior and moist, flaky interior that make crab cakes so enjoyable.

In this comprehensive guide, I’ll walk you through everything you need to know to make tender, flavorful crab cakes right in your air fryer, from start to finish. Whether you’re new to air frying or a seasoned pro, these tips will help you turn out crab cakes worthy of your favorite seafood restaurant every time.

Choosing the Right Crab Meat
The key to great tasting crab cakes lies in using high-quality crab meat. Whenever possible, opt for fresh jumbo lump or backfin crab meat. Lump crab has bigger chunks that hold their shape better when cooked. If you can’t find fresh crab, pasteurized lump crab meat sold refrigerated in tubs or cans works too.

Avoid using imitation crab meat as it has a much different fishier flavor. And stay away from canned crab meat packed in brine or water, which can make your cakes soggy.

I prefer using all lump crab meat for the best texture, but you can use some claw meat too Just avoid going above a 1 3 lump to claw ratio

Make Sure It’s Well Drained
Whether using fresh or canned crab, it’s essential to drain it very well. Give it a good rinse under cool water first. Then gently squeeze out excess moisture with your hands or press between paper towels. Getting rid of excess water prevents your cakes from falling apart when cooked.

Choosing Complementary Mix-Ins
While crab is the star, the supporting ingredients deserve care too. Here are some common add-ins and their benefits:

• Breadcrumbs or crushed crackers bind the cakes and provide crispiness. Panko gives the crunchiest texture.

• Eggs or mayo hold everything together. Go easy on the mayo to prevent sogginess.

• Onion, parsley, lemon juice brighten flavor.

• Old Bay, paprika, salt, and pepper add signature seasoning.

• Worcestershire, mustard, hot sauce contribute savoriness.

I like to keep it simple with panko, egg, Old Bay, Worcestershire, lemon, and green onion. Let the crab shine through.

Mixing Everything Together
Combine the crab meat with your desired ingredients in a bowl. Fold gently to distribute evenly without breaking up the crab too much.

The ideal crab to binder ratio is about 4:1. For 1 pound of crab, use 1/4 to 1/3 cup binder. Taste the mixture and adjust seasoning as desired.

For the best texture, avoid over-mixing. The cakes will firm up in the air fryer. Just mix until fully incorporated.

Shaping into Patties
Once your mixture is ready, gently form into patties using your hands. Aim for 2-3 inches diameter and 3/4 to 1 inch thick.

Make indentations in the tops of the patties with your fingers. This helps the cakes cook evenly and prevents puffing up.

Chill for 30 minutes in the fridge before cooking if you have time. This firms them up further so they hold their shape better.

Preparing the Air Fryer
Preheating is key for crispy crab cakes. Heat your air fryer to 375°F. While it preheats, lightly coat the basket with oil or spray. This prevents sticking.

I like using reusable parchment rounds designed for air fryers for total nonstick ease.

Set crab cakes in the basket gently. Don’t overcrowd – leave a little space around each for air circulation.

Cooking Time & Temperature
Cook at 375°F for 8-12 minutes, flipping halfway through. Time varies based on size and thickness.

For 2-3 inch cakes, I find 10 minutes total works perfectly.

Check for doneness at 8 minutes. They should be golden brown and 165°F internally. Cook longer if needed.

Let rest 1-2 minutes before serving. Be careful, as the crisp exterior softens quickly!

Serving Suggestions
Your crispy, crab-packed cakes are ready to enjoy! Some tasty ways to serve them:

• On brioche buns with lettuce, tomato, and rémoulade or tartar sauce for crab cake sandwiches.

• On salad greens with tangy vinaigrette and lemon wedges.

• Alongside coleslaw, corn on the cob, and fries for a seafood feast.

• On their own as appetizers with various dipping sauces for passing around.

Storing and Reheating
Properly stored, crab cakes last 3-4 days in the fridge. Keep them in a covered container to retain crispiness. Reheat in a 375°F oven for 8-10 minutes until hot in the center.

You can also freeze uncooked crab cakes up to 3 months. Thaw overnight in the fridge before air frying as directed. Add 1-2 extra minutes to the cook time.

Tips for Air Fryer Crab Cake Success

Follow these simple tips for foolproof crab cakes every time:

• Use the freshest, highest quality crab meat possible. This makes all the difference.

• Drain crab meat extremely well before mixing. Excess moisture ruins texture.

• Fold mix-ins gently to avoid overmixing. Let chill 30 minutes in the fridge.

• Shape into 2-3 inch patties, indenting the tops and chilling again.

• Preheat air fryer well and don’t overcrowd. Cook at 375°F for 8-12 minutes.

• Check doneness early and let rest before serving. Enjoy warm.

Mastering the Perfect Crab Cake
With the right techniques and ingredients, you can enjoy restaurant-worthy crab cakes from the comfort of your own kitchen. Air frying makes it easy to cook these seafood favorites to crispy, golden perfection without all the fat and calories.

Pre-made crab cakes typically require about 15-20 minutes of baking at 450°F, or 18-20 minutes at 450°F until they are firm and a consistent light brown color, according to G&M Crabcakes.