Fish

Crab Cakes

Name: Crab Cakes
Cook time: 10 min
Ingredients: 1 lb Lump crab meat; ⅓ cup Panko breadcrumbs; 1 large Egg; 3 tbsp Mayonnaise; 1 tsp Dijon mustard; 1 tsp Old Bay seasoning; 1 tsp Worcestershire sauce; 2 tbsp Fresh parsley; 1 tbsp Lemon juice; light coating Cooking spray; for serving Tartar sauce or remoulade

⏱ 10 min🌡 375°F / 191°C

Golden, crispy crab cakes packed with lump crab meat and Old Bay — crispy outside, tender and juicy inside. The air fryer gives them a perfect crust without deep frying.

Ingredients

Lump crab meat

drained well — no imitation crab

1 lb

Panko breadcrumbs

⅓ cup

Egg

1 large

Mayonnaise

3 tbsp

Dijon mustard

1 tsp

Old Bay seasoning

1 tsp

Worcestershire sauce

1 tsp

Fresh parsley

chopped

2 tbsp

Lemon juice

1 tbsp

Cooking spray

light coating

Tartar sauce or remoulade

for serving

Chef tips

💡Use real lump crab meat — imitation crab gives a completely different texture and flavor

💡Refrigerate 30 minutes before cooking if time allows — cold crab cakes hold together better

💡Don't overwork the mixture — you want visible crab chunks, not a homogenous paste

Start cooking →

We'll walk you through ingredients, seasoning & every step