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Air Fryer Crispy Crab Cakes with Lemon Aioli

Close-up of crispy Air Fryer Crispy Crab Cakes, one cut open, served with a side of bright yellow lemon aioli.
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Make perfectly crispy crab cakes using your air fryer, served with a bright, homemade lemon aioli.

Ingredients

Scale
  • 1 pound lump crab meat, picked over
  • 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 cup panko breadcrumbs, plus 1/2 cup for coating
  • 2 tablespoons finely chopped fresh parsley
  • Salt and black pepper to taste
  • Cooking spray (oil-based)
  • For the Lemon Aioli: 1/2 cup mayonnaise, 1 clove garlic (minced), 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, pinch of salt

Instructions

  1. Gently mix the 1/4 cup panko breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and parsley in a medium bowl. Do not overmix.
  2. Carefully fold in the lump crab meat, trying to keep the lumps intact. Season lightly with salt and pepper.
  3. Form the mixture into 4 to 6 equal-sized patties.
  4. Place the remaining 1/2 cup of panko breadcrumbs on a shallow plate. Lightly dredge each crab cake in the dry panko, pressing gently so the crumbs adhere to both sides.
  5. Prepare the aioli: Whisk together the 1/2 cup mayonnaise, minced garlic, 1 tablespoon lemon juice, lemon zest, and salt until smooth. Set aside in the refrigerator.
  6. Preheat your air fryer to 380°F (195°C) for 5 minutes.
  7. 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.
  8. Spray the tops of the crab cakes generously with cooking spray to help them crisp.
  9. Air fry for 10 to 12 minutes, flipping carefully halfway through. Spray the second side lightly with cooking spray before the second cooking period.
  10. The crab cakes are done when they are golden brown and heated through.
  11. Serve the crispy crab cakes immediately with the chilled lemon aioli.

Notes

  • For the crispiest coating, use panko breadcrumbs instead of regular breadcrumbs.
  • Do not overcrowd the air fryer basket; cook in batches if necessary to maintain crispness.
  • You can prepare the crab cake mixture up to 24 hours ahead and keep it covered in the refrigerator.

Nutrition

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