Crispy Panko Crab Cakes
Maryland-style cakes that are mostly crab, held with the bare minimum.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
A roomy air fryer
A larger basket means fewer batches and crispier results.
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Perforated liners
Less sticking and mess, without blocking the airflow.
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Silicone tongs
Turn and lift without scratching the non-stick basket.
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Before You Start
A good crab cake is a bad meatball: barely bound, mostly filling, always on the edge of falling apart. The air fryer is kinder to them than a frying pan because nothing flips them but you, once, gently. Chill the shaped cakes hard before cooking. That half hour is what holds them together.
Instructions
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1
Squeeze the crab meat gently in a clean tea towel. Wet crab is the number one killer of crab cakes.
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2
Stir the mayo, egg, mustard, worcestershire, spring onion and lemon zest together, then fold in the crab and the ½ cup panko with a light hand, keeping lumps of crab intact.
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3
Shape into 6 fat cakes, pressing just enough to hold. Roll the outsides in the coating panko.
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4
Chill on a plate for 30 minutes minimum. Skipping this is how cakes become crab scramble.
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5
Preheat to 195°C / 380°F for 3 minutes. Spray the cakes on both sides and lay them in on a piece of baking paper with holes poked through, or straight in a well-sprayed basket.
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6
Air fry for 10 to 12 minutes, turning once at 7 with a thin spatula and a steady hand, until golden and hot through. Serve with lemon wedges and tartare or the chipotle mayo from the fish tacos.
♨️ Air fryer notes
- Cook at 195°C / 380°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- Fold, do not mix. Visible chunks of crab are the sign of a cake worth eating, and stirring hard turns them to paste.
- The mix should feel too loose to hold. The chill and the egg firm it in the basket. If it feels sturdy raw, there is too much filler in it.
🔀 Make it your own
- Add a teaspoon of Old Bay to the mix for the full Maryland accent.
- Make 12 small cakes for a starter, cooking 8 to 9 minutes.
📦 Storing & reheating
Cooked cakes keep 2 days in the fridge and reheat at 180°C for 4 to 5 minutes. The shaped raw cakes also freeze for a month, cooking from frozen at 195°C for 15 minutes.
❓ Frequently asked
Why do my crab cakes fall apart?
Wet crab, warm mix, or too much handling. Squeeze the meat dry, chill the shaped cakes for 30 minutes, and turn them once, gently, with a thin spatula.
Can I use tinned crab for crab cakes?
Yes, drained and squeezed very well. Fresh or pasteurised picked crab tastes sweeter, but a good tinned white crab makes an entirely respectable weeknight cake.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
