Ingredients:

  • 1 pound (454g) lump crab meat, picked over for shells
  • 1/4 cup (30g) mayonnaise
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) panko bread crumbs
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 tablespoon (15ml) fresh lemon juice
  • 1/4 teaspoon (1.25ml) Old Bay seasoning
  • 1/4 teaspoon (1.25ml) black pepper
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons (30ml) chopped fresh parsley
  • 2 tablespoons (30ml) olive oil spray
  • 1/4 cup (30g) all-purpose flour, for coating
  • Lemon wedges (for serving, optional)
  • Tartar sauce or aioli (for serving, optional)

Instructions:

  1. Gently combine crab meat, mayonnaise, egg, panko bread crumbs, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, black pepper, cayenne pepper (if using), and parsley in a large bowl. Be careful not to overmix.
  2. Gently form the crab mixture into 8 equal-sized patties (about 1/2-inch thick).
  3. Place the crab cakes on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes.
  4. Lightly dredge each crab cake in flour, shaking off any excess.
  5. Preheat your air fryer to 400°F (200°C).
  6. Lightly spray the air fryer basket with olive oil. Place the crab cakes in a single layer in the air fryer basket (you may need to work in batches). Spray the tops of the crab cakes with olive oil.
  7. Air fry for 6-7 minutes per side, or until golden brown and heated through. Enjoy these air fryer crab cakes!
  8. Serve hot with lemon wedges and tartar sauce (or your sauce of choice!).