Air Fryer Recipe
Crab cakes
Crab cakes are a delightful seafood dish that can be made healthier using an air fryer.
Ingredients
- 450g lump crab meat
- 60g breadcrumbs
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon finely chopped fresh parsley
- Salt and pepper to taste
- Lemon wedges for serving
Method
- Gently pick through the crab meat to remove any shells.
- In a large bowl, combine crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley. Season with salt and pepper. Mix gently.
- Divide the mixture into equal portions and shape into round cakes, about 2.5cm thick. Refrigerate for at least 30 minutes.
- Preheat the air fryer to 190°C.
- Arrange crab cakes in a single layer in the air fryer basket. Air fry for 10-12 minutes until golden-brown and crispy.
- Serve immediately with lemon wedges.
Why this works in an air fryer
Chilling firms the egg-mayo-breadcrumb binder so the cakes hold shape before the crab overcooks. The air fryer’s fast convection dries the outside quickly, browning the breadcrumbs and mayo fat into a crisp crust while the lump crab inside only needs heating through, not long cooking.
Equipment notes
Timing assumes a 4-6 litre basket with 4-6 cakes in one layer and space between them; in a single-drawer fryer, cook in batches rather than crowding, while dual-zone models may need the baskets swapped or shaken halfway as the inner sides often brown more slowly.
Common pitfalls
- Cakes slumping or cracking as you lift them? The mixture is too wet or under-chilled; add 1-2 tablespoons more breadcrumbs and chill until firm before cooking.
- Pale, soft tops after 10 minutes? The surface is too damp or the basket is crowded; pat the cakes lightly dry, leave gaps, and add 2-3 minutes rather than raising the heat sharply.
- Dark edges but a cold centre? The cakes are too thick or the fryer runs hot; keep them about 2.5cm thick and cook at 180°C for a few extra minutes.
- Cakes sticking to the basket and tearing? The binder has set before the crust releases; lightly oil the basket or use perforated air-fryer parchment, then wait until halfway before turning or moving them.
Variations & substitutions
- Use panko instead of fine breadcrumbs for a rougher, crunchier crust; it browns well but may need a light oil spray to colour evenly.
- Swap Old Bay for Cajun seasoning for more chilli and paprika warmth; reduce added salt as many blends are already salty.
- Use tinned crab only if it is very well drained and patted dry; it is wetter and finer, so add a little extra breadcrumb and handle gently.
- Add finely chopped spring onion or chives instead of parsley; they bring sharper allium flavour but should be chopped small so the cakes do not split.
Storage & reheating
Keep cooked crab cakes covered in the fridge for up to 2 days, then reheat in the air fryer at 170°C for 4-6 minutes until hot through and crisp again.
Nutrition
Calories: 250
