Air Fryer Crab Cakes

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Made with lump crab meat and crisped to perfection, these air fryer crab cakes are lightly seasoned with Old Bay and served with a flavorful remoulade. Serve them with roasted asparagus for fresh main course, or on their own as delicious appetizer. Either way, you’ll love them.

Prep Time5

Cook Time8

Total Time13

Course: Main Course

Cuisine: American

Keyword: air fryer crab cakes, crab cakes in air fryer, dairy free crab cakes, quick crab cakes

Servings:

Calories: 132kcal

Author: Melissa Belanger

Ingredients

For the crab cakes:

1 pound lump crab meat
1/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 tablespoon Old Bay seasoning
1/4 crushed Ritz crackers
1/4 cup crushed pretzels
2 tablespoons thinly sliced green onions
Olive oil cooking spray

For the remoulade sauce:

1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons sliced green onions
2 teaspoons Cajun seasoning

Instructions

For the crab cakes:

Preheat air fryer to 400˚F.
In a large mixing bowl, gently mix crab cake ingredients together with a fork until combined.
Divide the mixture into portions about 3 tablespoons in size. Shape into patties and spray lightly with olive oil cooking spray.
Working in batches, add crab cakes to the air fryer basket with ample spacing between the cakes. Air fry for 8 minutes. Repeat until all the cakes have been cooked.
Serve with remoulade sauce and lemon wedges.

For the remoulade sauce:

Add ingredients to a mixing bowl and stir until combined.
Adjust seasoning with salt &. pepper to taste.
Refrigerate until ready to serve.

Nutrition