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Air Fryer Super Crispy Jumbo Lump Crab Cakes with Zesty Lemon Garlic Aioli

Two golden brown Air Fryer Crispy Crab Cakes served on a white plate with a dollop of bright yellow lemon aioli.
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Make perfectly crispy crab cakes without deep frying using your air fryer. This recipe features jumbo lump crab meat and a bright lemon garlic aioli.

Ingredients

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

Instructions

  1. In a medium bowl, gently whisk together the 1/4 cup mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and black pepper. Stir in the parsley.
  2. In a separate small bowl, mix the 1/2 cup panko breadcrumbs with 1 tablespoon of the crab mixture to create a binder.
  3. Gently fold the panko binder into the crab meat. Avoid overmixing to keep the lumps intact.
  4. Form the mixture into 4 equal-sized patties, about 1 inch thick. Place them on a plate lined with parchment paper.
  5. Place the remaining 1/2 cup of panko breadcrumbs on a shallow plate. Lightly coat each crab cake on both sides with the dry panko.
  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. Spray the tops of the crab cakes generously with cooking spray.
  8. Air fry for 8 minutes. Flip the crab cakes carefully, spray the second side with cooking spray, and air fry for an additional 4 to 6 minutes, or until golden brown and heated through.
  9. While the crab cakes cook, prepare the aioli: Whisk together the 1/2 cup mayonnaise, minced garlic, lemon juice, and lemon zest in a small bowl.
  10. Serve the air fryer crispy crab cakes immediately with the lemon aioli.

Notes

  • Use jumbo lump crab meat for the best texture, but claw meat works if you prefer a stronger crab flavor.
  • Do not pack the crab mixture tightly when forming the cakes; this keeps them tender inside.
  • For extra crispiness, chill the coated crab cakes in the refrigerator for 15 minutes before air frying.
  • If your crab cakes are sticking, increase the amount of cooking spray applied before and after flipping.

Nutrition

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