Crab cakes are a restaurant favourite — sweet crab bound lightly and crisped golden. The air fryer crisps them with just a spray of oil, no shallow frying. The trick is just enough binder to hold them. Here's how.
Key takeaways
Q: How do you make crab cakes in an air fryer?
A: Mix crab with a light binder, shape into cakes, chill, spray with oil, and air fry at 200°C (400°F) for 10–12 minutes.
Q: How do you stop them falling apart?
A: Use just enough binder and chill them before cooking.
The method
Gently mix crab meat with a little breadcrumb, egg, mayo, mustard and herbs — just enough to bind, so they stay crab-forward rather than bready. Shape into cakes and chill to firm up, then spray with oil and air fry until crisp and golden, turning once. Serve with lemon and a dip.
The recipe
Air Fryer Crab Cakes
Ingredients
- 300g crab meat
- Breadcrumb, 1 egg, mayo
- Mustard, herbs, lemon
- Oil spray
Method
- Mix crab with a light binder.
- Shape into cakes; chill.
- Spray with oil; single layer.
- Air fry at 200°C for 10–12 minutes.
Tips
- Just enough binder to hold them.
- Chill before cooking so they keep shape.
- Don't overcrowd the basket.
Frequently asked questions
How do you make crab cakes in an air fryer?
Mix crab with a light binder of breadcrumb, egg, mayo and mustard, shape into cakes, chill, spray with oil, and air fry at 200°C for 10–12 minutes until crisp and golden.
How do you stop crab cakes falling apart?
Use just enough binder to hold them together and chill the shaped cakes before cooking so they firm up and keep their shape.
Can you use tinned crab?
Yes — drain it well and pat dry so the mix isn't wet, which would stop the cakes crisping and make them harder to bind.