Air Fryer Crab Cakes with Lump Crab and Lemon Aioli

Air fryer crab cakes about 2.5 cm thick cook at 190°C / 375°F for 10–12 minutes, flipped carefully halfway. Mini crab cakes take 7–8 minutes and frozen ones 14–16.

These are mostly crab. Mayonnaise, egg and breadcrumbs are there only to hold the lump meat together, and the patties are chilled before cooking so they keep their shape.

For a simpler seafood snack, see Air Fryer Fish Sticks.

Ingredients

For the Crab Cakes

• 🦀 450 g (1 lb) lump crab meat, picked over for shells
• 🥄 60 g (¼ cup) mayonnaise
• 🥚 1 egg
• 🥄 1 teaspoon Dijon mustard
• 🥫 1 teaspoon Worcestershire sauce
• 🌶️ 1 teaspoon Old Bay or seafood seasoning
• 🍋 1 tablespoon lemon juice
• 🌿 2 tablespoons chopped parsley
• 🍞 40 g (½ cup) panko breadcrumbs
• 🫒 Oil spray

For the Lemon Garlic Aioli

• 🥄 4 tablespoons mayonnaise
• 🧄 1 small garlic clove, grated
• 🍋 1 teaspoon lemon juice
• 🍋 ½ teaspoon lemon zest

Equipment

• Mixing bowl
• Baking tray and baking paper
• Thin spatula

Choosing the Crab Meat

• Lump crab is the best choice here: large, sweet pieces that stay visible in the finished cake.
• Claw meat is darker, stronger in flavor and cheaper. It works, especially mixed half-and-half with lump.
• Canned crab is fine in a pinch. Drain it very well and expect a finer texture.

Whichever you buy, pick through it with your fingers for bits of shell before mixing, and fold gently so the pieces stay whole.

Mixing, Chilling and Cooking

1. Check the Crab

Gently pick through the crab meat to remove any shell pieces, keeping the lumps whole.

2. Mix the Binder

Whisk mayonnaise, egg, mustard, Worcestershire, seafood seasoning, lemon juice, and parsley.

3. Fold in Crab and Crumbs

Gently fold in the crab meat and panko without breaking up the lumps.

4. Shape and Chill

Form 6 patties about 2.5 cm (1 inch) thick. Chill for at least 20 minutes so they hold together.

5. Spray and Arrange

Spray the basket and the tops of the crab cakes with oil and place them in a single layer.

6. Air Fry the Crab Cakes

Cook at 190°C / 375°F for 10–12 minutes, flipping gently halfway, until golden.

7. Make the Aioli and Serve

Stir together the aioli ingredients and serve with the hot air fryer crab cakes and lemon wedges.

Crab Cake Cooking Times

Tips for Crab Cakes That Hold Together

Variations and Sauces

• Spicy crab cakes: Add chopped jalapeño and hot sauce.
• Crab cake sliders: Make mini patties and serve in slider buns.
• Herb crab cakes: Add fresh dill and chives.
• Remoulade sauce: Serve with a Cajun remoulade instead of aioli.

Crab Cake FAQ

Make-Ahead, Storing and Reheating

Refrigerate cooked crab cakes for up to 2 days.

Reheat at 180°C / 355°F for 4–5 minutes. Uncooked patties can be frozen for up to 1 month.

Final Thoughts

Good crab, a gentle hand and a proper chill are what keep air fryer crab cakes tender inside and golden outside.

Serve them with lemon aioli and a green salad. For a more everyday fish dinner, there is Air Fryer Cod.

Written by

James Wilson

Air Fryer Recipe Creator & Food Writer

James Wilson is an air fryer recipe creator and food writer who loves making simple, crispy, and flavorful meals easier to prepare at home. He focuses on practical air fryer recipes, helpful cooking tips, and easy-to-follow ideas designed for everyday kitchens.