Name: Maryland Crab Cakes in Air Fryer
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1 cup canned crab meat; 1/4 cup Panko breadcrumbs; 1 medium egg; 2 tablespoon mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon chopped fresh parsley; 1/2 teaspoon Old Bay seasoning; 1/4 teaspoon Worcestershire sauce; lemon zest (from 1 lemon); olive oil; serve with your favorite sauce (optional)

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Light and crispy on the outside with a soft and tender middle, these air fryer Maryland style crab cakes are so delicious. They are packed with flavor and great as a main dish or appetizer.

Four crab cakes on a white plate with lemon wedges, garnished with chives, on a red and white checkered cloth.

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Maryland-style crab cakes made without the deep-frying oil. Yes, please! These mouthwatering seafood patties taste amazing and are a bit healthier for you too using an air fryer.

The outside is crispy golden brown with a perfect crunch to compliment the middle being loaded with tender filing crab meat. I enjoy whipping these up for an easy weeknight meal paired with this broccoli slaw salad.

For this air fryer recipe, I love to use canned crab meat because it is less expensive than jumbo lump crab or fresh crab meat. It is so versatile and easy to cook with. My crab fried rice, crab rangoon dip and crab melt all use canned crab meat. In addition to the crab meat.

I use Old Bay seasoning along with a few other pantry staple ingredients to make the recipe. I usually have all the ingredients on hand to make these amazing crab cakes which is why I make them all the time.

Reasons to Love

Made in the Air Fryer. Some of the best crab cakes are fried. You can’t get that golden brown crunch from baking them in the oven. Instead of getting all messy with oil over the stovetop, using the air fryer eliminates this but still gives you those amazing flavors as if it were fried. It is also so much healthier than frying in cooking oil.
Simple Ingredients. This Maryland style crab cake recipe is made with very simple ingredients that are easily sourced and budget friendly. Canned crab meat like that in the air fryer crab melts is used along with several other pantry staples that you probably already have on hand.
Perfect Taste and Texture. The golden-brown crispy outsides along with the tender and soft center makes these seafood patties taste phenomenal. Add a splash of lemon juice for a touch of citrus flavor topped with fresh parsley and you have a perfect crab cake.

Ingredients

Crab Meat - Canned crab meat is used for this recipe. It is easily accessible, affordable, and delicious.
Panko Breadcrumbs - These will help to hold the crab cakes together. Use just enough to help hold together but not make it taste too bready.
Egg - Helps bind the ingredients together.
Mayonnaise - Adds a touch of creaminess to the crab cake.
Dijon Mustard - Adds a bit of tang and spiciness to the crab cake.
Lemon Juice - Brings a splash of citrus flavor.
Parsley - Freshly chopped is always best to top the crab cakes with adding a bit of flavor.
Old Bay Seasoning - You can’t have a Maryland style crab cake without having this seasoning. If by chance you don’ t have the seasoning, you can mix together celery salt, black pepper and paprika to create your own version.
Worcestershire Sauce - Adds a touch of tangy, salty, sweet and savory. The ultimate umami flavorings.
Lemon Zest - From one lemon that will also use for the juice.
Olive oil - This can be used on the hands when forming the crab cake patties, so the mixture doesn’t stick.

Scroll down to the recipe card for quantities used.

Instructions

Air Fryer crab cakes are very easy to assemble and take just a few minutes to make! Grab your air fryer to pre-heat and let’s put them together.

White plate with a small pile of grated lemon zest in the center.

In a large shallow bowl, zest lemon.

A white plate with dollops of mayo, egg, and mustard over grated lemon zest.

Pour in lemon juice, Worcestershire sauce, mayonnaise and Dijon mustard.

A white plate with dollops of mayo, egg, and mustard over grated lemon zest topped with seasoning and parsley.

Add Old Bay seasoning and parsley.

Combine mixture until all the ingredients are well-blended.

A bowl of shredded crab meat topped with panko, with a fork inside, on a white wooden background.

Add canned crab meat, Panko breadcrumbs, and beaten egg.

A bowl of crab cake mixture with a fork, showing a mix of tuna, mayonnaise, and herbs on a white wooden surface.

Mix well.

A white bowl containing crab cake mixture divided into four.

Divide crab cake mixture into four equal parts.

A single unbaked crab cake on a square piece of parchment paper on a black plate, with a partially visible tray of more cakes in the background.

Form each part into a pattie and place on parchment paper.

Crab cake patties on parchment paper in a baking tray, ready for cooking.

Allow the crab cake patties to chill in the refrigerator for at least 30 minutes.

Four baked crab cakes on a baking tray lined with parchment paper.

Air Fry crab cake patties for 8 to 10 minutes or until golden in color.

Stack of three homemade crab cakes garnished with parsley, served with lemon wedges on a white plate.

Allow the crab cakes to cool for 1 minute. Transfer crab cakes into a serving plate. Serve as is or with your favorite homemade crab cake sauce.

Hint: Lightly spray or brush the crab cakes with oil before placing them in the air fryer basket. This will help them achieve a crispy exterior while cooking evenly.

Variations

Make them spicier. To make these a bit spicier, add some hot sauce to the crab cake mixture, extra cayenne pepper or chopped jalapenos to the mix.
Use different crab meat. You can surely use lump crab meat or even fresh crab meat if that is available to you.
Make a Charleston crab cake. Use mayo, dill, tarragon, and hot sauce instead of Dijon mustard, Worcestershire sauce and lemon juice.
Make a Louisiana crab cake. This would include using flour to bread the outside of the crab cake along with Cajun spices and hot sauce.
Make into a sandwich. These crab cakes make a great sandwich. Place between your favorite slices of bread then top with lettuce, tomato, and your favorite sauce.

You can also try making these with canned tuna. My air fryer tuna melt that is another recipe you may want to check out.

Tips

Top tip: Spray air fryer with cooking spray or use parchment paper. This will make sure the crab cakes don’t stick to the fryer and makes clean up easy.

Pre-heat your air fryer. This will help the crab cakes cook evenly.
This air fryer recipe uses an Instant Vortex Plus Air Fryer Oven. Not all air fryers cook the same way. It is best to keep watch on the crab cakes during the first time making this recipe.
Don’t overmix once you add in the crab meat to the mixture. You don’t want to mash or break the crab meat up.
Don’t overhandle the crab cake patties. You want to gently use your hands to form the shape of the crab cakes.
Allow the crab cake patties to chill in the refrigerator for at least 30 minutes. If you have the luxury of time, marinate for 2 hours or overnight. This will help the patties to maintain their shape and the flavors to blend well.
Keep watch at the last 3 minutes of Air Frying the crab cakes. An Air Fryer Oven with a glass door helps to check your crab cakes without the need for opening the door and releasing the heat.
Do not use excessive Old Bay seasoning. It will overpower the delicate crab meat.
I don’t recommend using imitation crab meat for this recipe. It will change the taste and texture of the recipe.

A crab cake on a white plate garnished with parsley and lemon wedges, with more crab cakes visible on a baking tray in the background.

Serving suggestions

These air fryer Maryland style crab cakes go great with a number of sauces such as tartar, remoulade, aioli and even spicy mayo.

They pair so well with a side of sweet potato fries, potato wedges or pasta chips. They also compliment several types of salads such as this red skinned potato salad, apple salad or even this broccoli salad.

Storage

These crab cakes can be stored in an airtight sealed container in the refrigerator for up to 2 days to maintain freshness.

After being cooked, they can be stored in the freezer using a freezer safe airtight sealed container for up to 3 months.

FAQs

How can I prevent the crab cake mixture from sticking to my hands when making the patties?

Apply a few drops of the olive oil on your hands and the patties should not stick.

Can this recipe be made in advance?

Yes, this Maryland crab cake recipe can be made in advance up to 24 hours and stored in the refrigerator. This will allow the crab cakes to maintain shape and for the flavors to blend well.

How do I know when the crab cakes are done?

They will be golden brown on the top. You can also check the internal temperature with a meat thermometer to make sure it is at least 165°F.

A plate of crab cakes garnished with lemon wedges and parsley, served with a creamy sauce, presented on a white table.

Related Recipes

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Bacon-wrapped salmon bites have a delicious flavor combination.
Air fryer shrimp skewers are perfectly seasoned and crisped to perfection.
Bacon-wrapped shrimp in air fryer make a tasty appetizer or dinner idea.
Lemon butter fish delivers a burst of bright and savory flavors.
Salmon pasta Alfredo is a luxurious and indulgent seafood pasta dish.

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Recipe

Comments

5 from 2 votes

Maryland Crab Cakes