Air Fryer Reference
Crab Cakes
protein · fresh
- Temperature
- 380 °F
- 193 °C
- Total time
- 10 min
- 2–4 crab cakes in a single layer.
- Flip at
- 5 min
- flip once
- Internal temp
- 145 °F
- 63 °C
Doneness
The cakes are golden brown and crisp outside and hot throughout at 145 °F (63 °C). Pale, soft cakes need another minute and a light oil mist.
Oil & seasoning
Mist both sides so the surface browns instead of staying pale.
Season with: Old Bay seasoning, Dijon mustard, lemon, parsley, breadcrumbs.
Watch out for
- Chill the formed cakes before cooking so they hold their shape.
- Don't overpack with filler — too many breadcrumbs mask the crab.
- Flip gently with a thin spatula; crab cakes are fragile.
- Leave space between cakes so they crisp instead of steaming.