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Air Fryer Crispy Crab Cakes with Lemon Aioli

Close-up of three Air Fryer Crispy Crab Cakes stacked, one broken open showing flaky crab meat, served with a dollop of lemon aioli.
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Follow these steps to make crispy crab cakes in your air fryer and serve them with a simple homemade lemon aioli.

Ingredients

Scale
  • 1 pound lump crab meat, picked over for shells
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 1/4 cup panko breadcrumbs, plus 1/2 cup for coating
  • 2 tablespoons finely chopped fresh parsley
  • Cooking spray (for air fryer)
  • For the Lemon Aioli: 1/2 cup mayonnaise, 1 clove garlic minced, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest

Instructions

  1. Gently pick through the crab meat to remove any remaining shell pieces. Place the crab meat in a medium bowl.
  2. In a separate small bowl, whisk together the 1/4 cup mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and pepper.
  3. Pour the wet mixture over the crab meat. Sprinkle the 1/4 cup panko breadcrumbs and parsley over the mixture. Gently fold everything together until just combined. Do not overmix.
  4. Form the mixture into 6 equal patties, about 1 inch thick.
  5. Place the remaining 1/2 cup of panko breadcrumbs on a plate. Lightly press both sides of each crab cake into the breadcrumbs to coat.
  6. Prepare the aioli: In a small bowl, mix the 1/2 cup mayonnaise, minced garlic, lemon juice, and lemon zest until smooth. Cover and refrigerate until ready to serve.
  7. Preheat your air fryer to 380 degrees Fahrenheit (195 degrees Celsius) for 5 minutes.
  8. Lightly spray the air fryer basket with cooking spray. Place the crab cakes in a single layer in the basket, ensuring they do not touch. You may need to cook in batches.
  9. Spray the tops of the crab cakes lightly with cooking spray.
  10. Air fry for 10 to 12 minutes, flipping the crab cakes halfway through the cooking time, until they are golden brown and heated through.
  11. Serve the crispy crab cakes immediately with the chilled lemon aioli.

Notes

  • For best results, chill the formed crab cakes in the refrigerator for 15 minutes before coating them in panko.
  • If you prefer a slightly crispier exterior, lightly spray the coated crab cakes with cooking spray just before placing them in the air fryer.
  • You can make the lemon aioli up to one day ahead of time.

Nutrition

Find it online: https://afripaket.com/air-fryer-crispy-crab-cakes-with-lemon-aioli/