Air fryer crab cakes are easy to make and healthy! Delicious crab cakes cooked in the air fryer make a delicious meal or appetizer.
Crab cakes are a great meal no matter what time of year! There is nothing like having crab cakes with some grilled corn and potatoes in the summer!
During the holidays, I’m always looking for some easy holiday appetizers or meals to wow my guests! Crab cakes are a huge part of my family’s Christmas tradition.
My husband’s family celebrates Christmas eve with the traditional Seven Fishes dinner. In addition to salmon, calamari and shrimp, crab cakes are always included on the menu!
A few years ago I tried my hand at a healthy crab cake recipe that our whole family loved! I served it for Christmas and it was a very easy recipe to make for Christmas Day dinner.
While making it, I realized not only would the recipe be good for a dinner portion, but it would make a perfect holiday appetizer as well.
Although that original crab cake recipe was baked in the oven, I decided to give that recipe a try in the air fryer.
Air fryer crab cakes are the perfect go-to for any holiday party, or any time of the year! These crab cakes are super easy to make with lump crab meat and a few ingredients.
You can even freeze the them and cook frozen crab cakes when the time comes. Whether you want full sized crab cakes for dinner or mini crab cake appetizers, this air fried crab cake is the best recipe for both!
Check out a few of my favorite Air Fryer Accessories!
One of my favorite sides with healthy crab cakes – air fryer brussel sprouts!
How to Make Air Fried Crab Cakes with Homemade Remoulade
To begin, you will need to gather up the following ingredients:
- Lump crabmeat
- Greek yogurt
- Panko breadcrumbs
- Eggs
- Green onions
- Lemon juice
- Season salt or Old Bay seasoning
- salt and pepper to taste
Combine all of the ingredients in a bowl. Using a cookie scooper, scoop out large size crab cakes.
You can half one scoop for appetizer or maintain the larger size for a dinner-sized portion. Shape the crab cakes into disks and place onto the grate sprayed with coconut oil spray.
Cook for about 10 minutes or until desired crispness.
Meanwhile, you can make a healthy remoulade sauce. For the homemade remoulade from scratch, gather the following ingredients:
- Greek yogurt
- Lemon juice
- Paprika
- Horseradish
- Cajun seasoning
- Dijon mustard
- Garlic
Mix these items up in a separate bowl and put in the fridge until ready to use.
I get many of my healthy cooking and baking ingredients delivered direct to me using Thrive Market. I love being able to get things delivered fast to my home!
You can get each of the ingredients you’ll need for this and more of my healthy recipes at Thrive Market. Get $20 in shopping credit when you sign up for Thrive Market!
A Few Frequently Asked Questions About Air Fryer Crab Cakes
Can crab cakes be cooked in the air fryer?
Yes they are so delicious! For full size portions, cook the crab cakes in the air fryer for about 10 minutes. For mini crab cakes, cook for 7-8 minutes.
Is it better to fry or bake crab cakes?
Frying or baking crab cakes is a personal preference. My favorite crab cake recipe comes from one of my favorite restaurants in Pittsburgh, Monterey Bay Fish Grotto.
This restaurant broils their crab cakes with very little filler. I’ve been a huge fan of non-fried crab cakes since tasting their recipe.
This cooking method marries the best of both worlds, you get that crisp on the outside but without the heavy frying.
How long does it take to cook frozen crab cakes in the air fryer?
To cook frozen crab cakes, add an additional 3-5 minutes to the recipe cooking time.
Here are a few Crispy Side Dish Recipes to Serve with this Yummy Meal
- Crispy Crunchy Zucchini Fries
- Whole30 Hash Browns
- Crispy Potato Wedges
- Sweet Potato Rounds
- Burnt Broccoli
- Crispy Asparagus
- Crunchy Brussel Sprouts
- Bang Bang Cauliflower
- Honey Sriracha Brussel Sprouts
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Air Fryer Crab Cakes
Ingredients
Crab Cake Ingredients
- 1 16 oz can lump crab meat
- ¾ cup panko bread crumbs
- 2 large eggs beaten
- 3 green onions minced finely
- 1 tablespoon season salt
- 2 tablespoon Greek yogurt
- 2 tablespoon lemon juice
Remoulade Ingredients
- ½ cup Greek yogurt
- 1 tablespoon lemon juice
- ½ tablespoon paprika
- 1 teaspoon Cajun seasoning
- 1 tablespoon Dijon mustard
- 1 teaspoon horseradish
- 1 teaspoon garlic minced
Instructions
Crab Cake Instructions
- Combine all of the ingredients in a bowl. Using a cookie scooper, scoop out large size crab cakes.
- You can half one scoop for mini appetizer crab cakes or maintain the larger size for a dinner-sized portion. Shape the crab cakes into disks and place onto the grate sprayed with coconut oil spray.
- Cook for about 10 minutes at 370F or until desired crispness.
Remoulade Instructions
- Mix up all remoulade ingredients and set aside until ready to use.
