Air-Fried Crab Cakes: Quick, Crispy, And Delicious!

Crab cakes are a delicious treat, but they can be messy and time-consuming to make. Using an air fryer, however, can make the process easier, quicker, and less messy. Air fryers also require less oil, making crab cakes healthier. This guide will take you through the simple steps to making delicious crab cakes in an air fryer.

Crab cake ingredients and preparation

The key to a good crab cake is the quality of the crab meat. You'll want to use lump crab meat, which gives you a high-quality, restaurant-worthy crab cake with the right consistency to form the cake. Fresh crab is best, but you can also use canned or refrigerated pasteurized crab meat.

The other ingredients you'll need are:

• Mayonnaise
• Panko or regular breadcrumbs
• Flour (if you're not using panko)
• Egg
• Green onion
• Red bell pepper
• Dijon mustard
• Worcestershire sauce
• Lemon juice
• Spices (Old Bay, Cajun, or a combination of salt, pepper, and cayenne)
• Butter or oil (for greasing the air fryer)

Optional ingredients include:

• Celery
• Parsley
• Hot sauce
• Saltine or butter crackers
• Spicy aioli and lemon vinaigrette (for serving)

To make the crab cakes, start by mixing all the ingredients, except the breadcrumbs, in a large bowl. Then, gently fold in the breadcrumbs. Be careful not to overmix, as you want to avoid breaking apart the crab.

Next, divide the crab mixture into equal portions and shape them into patties. You can use a large cookie scoop or an ice cream scoop to help portion the crab cakes evenly. Place the crab cakes on a plate or baking sheet, cover, and refrigerate for about 30 minutes to an hour. This helps the cakes firm up and hold their shape during cooking.

When you're ready to cook, preheat your air fryer to between 360-400°F. Lightly grease the air fryer basket with butter or oil. Place the crab cakes in the basket in a single layer, making sure they're not overcrowded. Depending on the size of your air fryer, you may need to cook them in batches.

Cook the crab cakes for about 10 minutes, or until they're golden brown and cooked through. If you're using an instant-read thermometer, the center of the cakes should reach 160-165°F.

Serve the crab cakes hot or warm, with a squeeze of fresh lemon juice and your favorite dipping sauce on the side. Some popular options include tartar sauce, cocktail sauce, or remoulade.

Air fryer settings and cooking times

The cooking time for crab cakes in an air fryer varies depending on the model and the number of cakes being cooked at once. However, on average, crab cakes take between 8 to 15 minutes to cook in an air fryer.

For example, one source recommends cooking crab cakes at 375 degrees Fahrenheit for 14 to 18 minutes. Another source suggests cooking at 370 degrees Fahrenheit for 10 minutes.

It is important to note that air fryers differ in size and functionality, so cooking times and temperatures may need to be adjusted accordingly. It is recommended to cook crab cakes in a single layer to ensure even cooking and to avoid overcrowding the air fryer. Depending on the size of your air fryer, you may need to cook the crab cakes in batches.

Additionally, it is worth noting that the cooking time may also depend on the desired level of doneness. For a golden brown exterior and a moist, juicy interior, adjust the cooking time accordingly, ensuring that the internal temperature of the crab cakes reaches at least 145 degrees Fahrenheit.

To achieve the best results, it is advisable to preheat the air fryer before adding the crab cakes. This ensures that the crab cakes cook evenly and helps to create a crispy exterior.

When cooking crab cakes in an air fryer, it is also recommended to use cooking spray or lightly brush the cakes with oil or melted butter to aid in browning and prevent sticking.

Furthermore, for those who do not own an air fryer, crab cakes can also be pan-fried. To do this, simply melt butter in a non-stick skillet over medium-high heat and cook the crab cakes for 3 to 4 minutes on each side, being careful when flipping to avoid breaking them apart.

Crab cake sauces and dips

Crab cakes are usually served with a creamy, tangy sauce. The most popular choice is remoulade, a French condiment traditionally served with french fries. Remoulade is similar to tartar sauce but often includes more ingredients, such as mustard, vinegar, and hot sauce.

Ingredients:

• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon chopped chives
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon zest
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• Salt and pepper, to taste

Instructions:

Mix all the ingredients together in a bowl and serve as a condiment for your crab cakes. This sauce can be made in just 10 minutes and will add a wonderful kick of flavour to your dish.

Other sauce and dip options for crab cakes include:

• A simple mix of equal parts mayonnaise and ketchup
• Tartar sauce
• Garlic butter sauce
• Spicy mayo

Crab cake storage and reheating

Crab cakes are a delicate food and can spoil quickly, so it's important to store and reheat them properly to maintain their shape, texture, and flavour.

Storing Crab Cakes

Crab cakes should be stored in an airtight container in the refrigerator, ideally at or below 40°F (4°C), and eaten within 3 to 4 days. For longer-term storage, you can freeze crab cakes. Wrap each crab cake individually in plastic wrap or aluminium foil, then place them in a heavy-duty freezer bag or airtight container. Frozen crab cakes will keep for up to 3 months.

Reheating Crab Cakes

The best methods for reheating crab cakes are the oven, stovetop, or air fryer. Reheating crab cakes in the microwave is quick but may affect their texture, making them rubbery or soggy.

• Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with foil. Place the crab cakes on the sheet and cover them with foil to prevent drying out. Reheat for 10 to 15 minutes, removing the foil for the last few minutes to regain crispness.
• Stovetop: Heat a skillet over medium heat and add butter or oil. Add the crab cakes in a single layer, cover with a lid, and cook for 3 to 4 minutes per side.
• Air Fryer: Preheat the air fryer to 350°F and place the crab cakes inside in a single layer. Lightly spray the crab cakes with cooking spray (optional). Reheat for 4 to 5 minutes, flipping halfway through.

To ensure food safety, crab cakes should be reheated to an internal temperature of 165°F (74°C). Always bring crab cakes to room temperature before reheating and do not leave them at room temperature for more than 2 hours to prevent bacterial growth.

Crab cake serving suggestions

Crab cakes are a great appetizer or party snack, and can be served as part of a fancy supper. Here are some suggestions for what to serve with crab cakes:

Sauces

• Remoulade sauce is a classic condiment to serve with crab cakes. It is a spicy sauce that originated in France but has since been spiced up in Louisiana. To make it, you will need mayonnaise, whole-grain mustard, ketchup, minced garlic, grated horseradish, freshly squeezed lemon juice, chopped capers, parsley, and onions. For seasoning, use Cajun seasoning and hot pepper sauce.
• Tartar sauce is another good option for a dipping sauce.
• Spicy mayo can be made by whisking together mayonnaise, mustard, Cajun seasoning, and hot pepper sauce.

Soups

Tomato gazpacho is a cold soup made mainly with tomatoes. It originated in France and typically includes stale bread (crust removed), water, ripe tomatoes, cucumber, chopped celery stalk, onions, garlic, and green bell pepper. Olive oil, lemon juice, chopped mint leaves, cilantro, salt, sugar, pepper, and cayenne pepper are used for seasoning.

Salads

• Coleslaw is a fresh and zesty vegetable slaw that will add a zing to your crab cakes. To make this, you will need red and green cabbage, carrots, and parsley. For the dressing, use mayonnaise, apple cider vinegar, Dijon mustard, celery seeds, salt, and ground black pepper.
• A fresh green salad is a nutritious option to balance the grease in your crab cakes. It can include lettuce, green cabbage, green bell pepper, fresh cilantro, baby spinach, pecans, and goat cheese. For the dressing, use an olive oil and lime juice mix.
• Roasted Pepper-Tomato Salad with Crispy Black-Eyed Peas.
• Pineapple-Pepper Slaw.
• Chopped Kale Salad With Toasted Breadcrumbs.
• Cucumber-And-Vidalia Onion Salad.

Seafood

• Baked zucchini fries.
• Classic grilled corn on the cob.
• Oven-roasted corn on the cob.
• Succotash.

Vegetables

• Roasted vegetables, such as baby carrots, cherry tomatoes, yellow bell pepper, and asparagus.
• Herb-roasted potatoes.
• Mayo potato salad.
• Sautéed corn and bell peppers.

Frequently asked questions