Emilie Meyer
Crab cakes are a delicious treat, and cooking them in an air fryer is a quick, easy, and healthy way to prepare this seafood delight. With a few simple ingredients and an air fryer, you can create a tasty, crispy, and juicy crab cake in just a few minutes. This method also creates less mess and cleanup than traditional frying methods, making it a convenient and tasty option for any seafood lover.
| Characteristics | Values |
|---|---|
| Ingredients | Crab meat, mayonnaise, egg, dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, celery, parsley, bell pepper, breadcrumbs, cooking spray, lemon, tartar sauce |
| Temperature | 370-400 degrees Fahrenheit |
| Cooking Time | 5-18 minutes |
| Additional Tips | Use a liner to prevent the crab cakes from sticking to the air fryer, brush with melted butter for browning, don't overcrowd the air fryer to ensure even cooking |
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What You'll Learn
Crab cake ingredients
Crab cakes are a delicious and easy meal to make in an air fryer. The key to a good crab cake is the crab, of course, but also the right combination of binding and flavouring agents.
The type of crab you use is important. Most recipes suggest using lump crab meat, which is a combination of "jumbo lump" pieces and meat from the body of the crab. This is because it provides a rich flavour and well-textured, restaurant-quality cakes. However, if you are on a budget, you can use claw meat, or even imitation crab meat, though you may need to add some cornstarch or flour to help bind the mixture.
The binding agents in crab cakes are usually a combination of egg and mayonnaise, with the latter also adding creaminess and a tangy flavour. Some recipes also include mustard, which, like mayonnaise, is an emulsifying agent, helping to bind the mixture and keep the cakes moist.
To add flavour and colour to your crab cakes, you can include fresh herbs like parsley and green onion, as well as seasonings like Old Bay, Cajun seasoning, or other fish seasonings. A small amount of salt and pepper can also be added, but go easy on the salt as your other ingredients may already include some.
Finally, to bulk out your crab mixture, you can add breadcrumbs or crushed crackers, which are also traditionally used as a binding agent. If you want to make a gluten-free or low-carb version, you can substitute these with gluten-free breadcrumbs, crushed pork rinds, or almond flour.
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Mixing the batter
To make the batter for your crab cakes, start by preparing your crab meat. If using frozen crab meat, be sure to fully thaw it and drain off any excess liquid. You can use either lump crab meat or imitation crab meat, but if you're using imitation crab, add some cornstarch or flour to help bind the mixture. If you're using fresh crab meat, be sure to drain it and pick through it to remove any cartilage or stray pieces of shell.
Next, you'll want to add your wet ingredients and seasonings. In a large bowl, whisk together an egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, hot sauce, and parsley. You can also add some salt and pepper to taste, but go easy on the salt as your other ingredients may already be quite salty.
Once your wet ingredients are combined, it's time to add the crab meat. Use a rubber spatula to gently fold the crab meat into the mixture, being careful not to break up the crab meat too much. You want there to still be some nice chunks of crab in your cakes.
Finally, you'll add your binder to help hold the cakes together. Traditional recipes use breadcrumbs or crushed crackers, but if you're looking for a gluten-free or low-carb option, you can use gluten-free breadcrumbs, almond flour, or even crushed pork rinds. Gently fold the binder into the mixture until everything is just combined.
If your batter seems too thin, you can add a little extra breadcrumbs or binder. If it's too thick, add a little milk or water to thin it out. Be careful not to over-mix the batter, as this can cause your crab cakes to fall apart.
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Shaping the crab cakes
Shaping crab cakes can be a delicate process, but with a few tips and tricks, you can create perfectly shaped cakes that hold together during cooking. Here's a step-by-step guide to shaping crab cakes for your air fryer:
- Prepare the Mixture: Before shaping the crab cakes, ensure that your crab cake mixture is well-combined and has a slightly thick consistency. The mixture should be moist but not too wet, as this will affect the shaping process and the final texture of the cakes.
- Wet or Oil Your Hands: Lightly wet or oil your hands before handling the crab cake mixture. This step is crucial to preventing the mixture from sticking to your hands and making it easier to shape the cakes. You can use water or melted butter for this purpose.
- Form the Patties: Use your hands to gently form the crab cake mixture into patties of uniform size. For air frying, aim for a thickness of about 3/4 inch to 1 inch. You can use an ice cream scoop or a cookie scoop to portion out the mixture evenly before shaping it with your hands.
- Gently Handle the Mixture: When shaping the crab cakes, use a gentle touch. Avoid pressing or compacting the mixture too firmly, as this can affect the texture and make the cakes dense. You want the cakes to hold together but still have a light and airy texture.
- Adjust the Consistency: If the crab cake mixture seems too thin and runny, you can add a small amount of panko breadcrumbs or crushed crackers to help absorb some of the moisture and thicken the mixture. On the other hand, if the mixture is too thick or dry, you can add a little milk or water to adjust the consistency.
- Create a Flat Surface: When shaping the patties, ensure that the top and bottom surfaces are relatively flat. This will help the crab cakes cook evenly in the air fryer and prevent them from rolling or moving around in the basket.
- Chill the Crab Cakes: Once you have formed the crab cakes, it is a good idea to chill them in the refrigerator for at least 30 minutes before cooking. This step helps the cakes firm up and hold their shape better during the air frying process.
By following these steps, you can shape crab cakes that are ready for the air fryer. Remember to handle the mixture with care and make any necessary adjustments to the consistency to ensure your crab cakes hold together and cook evenly.
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Cooking the crab cakes
Crab cakes are a tasty treat, and cooking them in an air fryer is a healthier option than deep-frying them, as it requires barely any oil. Here is a step-by-step guide to cooking crab cakes in an air fryer:
Prepare the Crab Cake Mixture:
Firstly, you will need to gather your ingredients. The base of your crab cakes will be crab meat, with many recipes suggesting the use of lump crab meat for the best flavour and texture. You can also use claw meat, imitation crab meat, or even frozen crab meat, but be sure to thaw it first and drain off any excess liquid.
Next, you will need to bind your crab meat together. Traditional recipes use breadcrumbs or crushed crackers for this, but if you are making a keto or gluten-free version, you can substitute these with almond flour or gluten-free crumbs. You can also add an egg to help bind the ingredients together and give the cakes a crispy texture.
To add flavour and moisture to your crab cakes, you can mix in mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, hot sauce, and fresh herbs like parsley. You can also add in vegetables like celery, red bell peppers, and green onions for colour and texture.
Form the Crab Cakes:
Once you have prepared your crab cake mixture, it's time to form the patties. Use your hands to gently toss and roll the mixture, forming it into 4-8 patties, each about 3/4 inch to 1 inch thick. If the mixture is sticking to your hands, try lightly oiling or dampening them with water. Place the patties on a plate and refrigerate for at least 30 minutes to help them firm up before cooking.
Air Fry the Crab Cakes:
When you are ready to cook your crab cakes, preheat your air fryer to between 370 and 400 degrees Fahrenheit. Lightly spray the crab cakes with cooking oil, such as canola, vegetable, avocado, or olive oil, to help them brown and prevent sticking. You can also brush the tops with melted butter for extra browning.
Place the crab cakes in a single layer in the air fryer basket, leaving space between them so they cook evenly. Depending on the size of your air fryer, you may need to cook them in batches. Air fry for 5-10 minutes, flipping them halfway through, until they are golden brown and crispy.
Serve and Store:
Your crab cakes are now ready to serve! They go well with lemon wedges, tartar sauce, remoulade sauce, or your favourite dipping sauce. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Enjoy your delicious and crispy air-fried crab cakes!
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Storing the crab cakes
Storing crab cakes is a simple process, but it's important to do it properly to ensure they stay fresh and safe to eat. Here is a comprehensive guide to storing your crab cakes before and after cooking:
Storing Uncooked Crab Cakes:
If you've made a batch of crab cakes and want to store them for later, there are a few options. You can refrigerate the uncooked crab cakes for up to 3–5 days. Make sure they are well-wrapped or stored in an airtight container to prevent odours and maintain freshness. If you don't plan on cooking them within this timeframe, it's best to freeze them. Place the uncooked crab cakes on a tray and put them in the freezer until they are solid. Then, transfer the frozen crab cakes to a freezer-safe bag or container. They can be safely stored in the freezer for up to 3 months.
Storing Cooked Crab Cakes:
If you have leftover cooked crab cakes, you can store them in the refrigerator for a quick and easy meal later on. Place the crab cakes in an airtight container to prevent odours and maintain freshness. Cooked crab cakes will stay fresh in the refrigerator for up to 3 days. If you want to store them for a longer period, it's best to freeze them. However, keep in mind that freezing and re-freezing cooked crab cakes is not recommended, as it may affect their freshness and texture.
Thawing and Reheating Stored Crab Cakes:
When you're ready to enjoy your stored crab cakes, simply thaw them in the refrigerator overnight or defrost them in the microwave if you're in a hurry. To reheat, you can use your air fryer, oven, or a skillet on the stovetop. Heat the crab cakes until they are warm and crispy, following the same temperature and timing guidelines as before.
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Frequently asked questions
It takes about 10-20 minutes to cook crab cakes in an air fryer. However, the cooking time may vary depending on the number of cakes being cooked at once, the size of the air fryer, and the desired level of browning.
The air fryer should be preheated to between 370-400 degrees Fahrenheit (about 200 degrees Celsius).
To make crab cakes from scratch, you'll need crab meat, eggs, mayonnaise, dijon mustard, breadcrumbs or crackers, and seasonings like Old Bay, parsley, salt, and pepper. Combine the ingredients in a bowl, form the mixture into patties, and place them in the air fryer basket. Spray the cakes with cooking oil or butter and cook for about 10-20 minutes, flipping halfway through.
