This post may contain affiliate links, please see the privacy policy for details.
When you’re after a crispy, flavorful seafood dish that’s quick and satisfying, look no further than air fryer crab cakes. These patties are packed with crab, seasoned with a punchy mix of mustard, horseradish and dill, and held together with panko and mayo. Fried onion straws give them a delicious crunch without the need for deep frying. Paired with a smoky chipotle aioli, this dish is perfect for casual entertaining, light meals or when you just need something special fast.
Air fryer crab cakes are golden, crispy and packed with bold flavor. They cook quickly and pair perfectly with a smoky chipotle garlic lemon aioli.
Also try seafood bisque, triple cheese scalloped potatoes and perhaps some of these fish and seafood recipes.
Why You’ll Love It
Quick and easy: Mix, shape, and air fry in minutes.
Crispy without frying: The air fryer gives the perfect golden crust.
Packed with flavor: Horseradish, mustard, dill, and hot sauce bring every bite to life.
Great for guests: Fancy enough for entertaining, simple enough for weekdays.
Tasty dip included: Comes with a zesty, creamy chipotle aioli.
Air Fryer Crab Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Crab meat: The star of the recipe, providing a sweet, tender base.
Egg: Binds the ingredients so the cakes hold their shape.
Mayo: Adds creaminess and keeps the mixture moist.
Dijon mustard: Offers a tangy contrast to the richness.
Old Bay seasoning: Classic seafood seasoning with warmth and depth.
Horseradish: Delivers a subtle kick and zesty bite.
Dill relish: Brings a bright, tangy flavor.
Fresh dill: Adds herby freshness throughout and adds brightness and ties the aioli dip flavors together.
Hot sauce: Boosts the flavor and brings a hint of heat.
Green onion: Adds color and a gentle onion flavor.
Lemon juice: Brightens the mix and balances the richness. Also adds brightness to the dip.
Panko breadcrumbs: Help with structure and give a light texture.
Fried onion straws: Crushed for crunch and deep flavor.
Greek yogurt: Forms the creamy base of the aioli.
Garlic: Adds bold, aromatic flavor to the sauce.
Chipotle sauce: Gives smoky heat and depth.
How to Cook Crab Cakes in an Air Fryer
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Crush the onions: Pulse fried onion straws or crush in a sealed bag.
Mix the crab base: Combine crab, egg, mayo, mustard, Old Bay, horseradish, relish, dill, hot sauce, pepper, onion, lemon juice, panko, and crushed onion straws.
Shape the patties: Scoop and gently flatten to form even-sized cakes.
Preheat and spray: Preheat the air fryer, then spray the basket and patties with oil.
Air fry the cakes: Cook until golden, flipping once for even browning.
Make the aioli: Blend yogurt, lemon juice, garlic, chipotle sauce, salt, and dill until smooth.
Serve and garnish: Plate the crab cakes, garnish with lemon and dill, and serve with aioli.
Substitutions and Variations
Use fresh crab: Swap canned or imitation crab for fresh lump crab if available.
Change the binder: Replace mayo with sour cream or Greek yogurt, or use spicy mayo.
Adjust the heat: Leave out horseradish and hot sauce for a milder version.
Switch the aioli: Use lime juice or roasted red pepper instead of lemon or chipotle.
Serving Suggestions
As an appetizer: Served in small portions, these make a great appetizer, perhaps served with rosemary crackers or a baby leaf salad.
As the main dish: Enjoy air fryer crab cakes with smoked potato salad, street corn and kale salad or a macaroni salad. You might like to serve some scallop skewers too, or even shrimp ceviche.
How to Store Air Fryer Crab Cakes
Store: Keep leftovers in an airtight container in the refrigerator and eat within 2 or 3 days.
Freeze: You can freeze them in an airtight container for up to 2 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm them back up in a skillet or in the air fryer or oven. Don’t microwave them as this can affect the flavor.
Top Tips
Drain crab thoroughly: Excess liquid can make the cakes fall apart.
Use a cookie scoop: Helps ensure even size for consistent cooking.
Don’t skip chilling: If you have time, chill the patties before air frying.
Flip carefully: Turning the cakes gently ensures they stay intact.
Air Fryer Crab Cake FAQs
The term “crab cake” is thought to date back to 1939 when a recipe was published in the New York World’s Fair Cook Book. There are earlier recipes which combined crabmeat with other ingredients, such as one in the Cookery with a Chafing Dish which came out in 1891.
Dungeness crab is a very popular choice for making crab cakes. Blue crab is the traditional crab of choice around the Chesapeake Bay. You can get lump crabmeat from any well-stocked grocery store. Sometimes you might have the choice of regular lump crab or lump claw meat. Either one will work.
If you see Maryland crab cakes on a restaurant menu, that usually means they’re made with blue crab, although sometimes the cheaper blue swimmer crab from Asia is used instead of the more expensive blue crab.
Easy Crab Cakes in the Air Fryer Recipe
Air Fryer Crab Cakes
Equipment
- Food Processor or Blender
Ingredients
For the Crab Cakes
- 1 Pound crabmeat, lump, imitation or canned
- 1 egg
- ⅓ Cup mayo
- 1 Tablespoon Dijon mustard
- 1 Teaspoon Old Bay Seasoning
- 1 Teaspoon horseradish
- ½ Tablespoon dill relish
- 1 Tablespoon dill weed, fresh
- 1 Tablespoon hot sauce
- ½ Teaspoon black pepper
- ¼ Cup green onion , diced
- 1 Tablespoon lemon juice
- ½ Cup panko breadcrumbs
- ½ Cup fried onion straws
For the Garlic Lemon Chipotle Aioli
- 1 Cup Greek yogurt
- 2 Tablespoon lemon juice
- 1 Teaspoon sea salt
- 3 Cloves garlic
- ½ Tablespoon chipotle, sauce
- ½ Tablespoon dill, fresh
Instructions
- Add crispy fried onions to a food processor and pulse to crumb (or seal inside a Ziploc bag and crush).
- Chop or shred crabmeat and add to a large mixing bowl. Next, add all remaining ingredients to the bowl and stir to combine.
- Preheat the air fryer to 375 degrees F for 5 minutes.
- Scoop out crab mixture and form into 2-inch golf ball sized balls. Use the lids of 2 mason jars to form perfect patties, or lightly flatten between your palms. To make uniform sized patties, I like to use a cookie scoop.
- Lightly spray the air fryer basket with nonstick cooking spray. Arrange patties in a single layer, and spray with oil.
- Cook for 10 minutes, then flip and cook for 5 more minutes.
- Meanwhile prepare aïoli. Combine all ingredients in a food processor or blender and purée. Add to a dipping bowl.
- Arrange patties on a platter, garnish with lemon slices and dill and serve with dip.
Notes
Use a cookie scoop: Helps ensure even size for consistent cooking.
Don’t skip chilling: If you have time, chill the patties before air frying.
Flip carefully: Turning the cakes gently ensures they stay intact.
Nutrition
Air fryer crab cakes are the kind of recipe that works for just about any occasion. They are quick to make, packed with bold flavor, and come out beautifully crispy without the need for deep frying. Whether served as a starter, a light main or finger food at your next gathering, these crab cakes hit every mark. Add the creamy garlic lemon chipotle aioli and you’ve got a crowd-pleaser that is simple, flavorful and sure to impress.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Crab cakes are the bomb. Goes perfectly with the garlic aioli sauce.
The crab cakes are perfect with the aioli. Bursting with flavour!
There was no leftovers. This has got to be my new favorite recipe from your site!!
So quick and easy and delicious!
I have never tired them in the air fryer. Will save this!