Crispy Crab Cakes in Air Fryer
Golden and crispy crab cakes cooked quickly in the air fryer. An easy and delicious recipe, perfect as an appetizer or main course.
Steps
- 1
Preheat the air fryer to 200°C (400°F) for 5 minutes.
- 2
Place 2/3 of the breadcrumbs (about 80g) in a shallow dish and set aside.
- 3
In a mixing bowl, combine the remaining 1/3 breadcrumbs with bell pepper, green onions, mayonnaise, egg, garlic powder, and cayenne. Finally, gently fold in the drained crab meat to keep chunks.
- 4
Divide the mixture into 8 equal portions. Shape each portion into a ball, then gently press to form a patty.
- 5
Coat each patty in the reserved breadcrumbs, covering all sides evenly.
- 6
Spray the air fryer basket with nonstick spray. Arrange patties in a single layer without overlapping (cook in two batches if needed).
- 7
Cook at 190°C (370°F) for 8 minutes, carefully flipping halfway (after 4 minutes) and spraying again with oil.
- 8
Serve hot and crispy with lemon wedges and optionally tartar sauce.
Shopping list
1 cup (120g) seasoned breadcrumbs, divided; 1/4 cup finely chopped bell pepper; 2 chopped green onions; 1/4 cup (60g) mayonnaise; 1 egg; 1 tsp garlic powder; 1/2 tsp cayenne pepper (or hot paprika); 340g (2 cans) canned crab meat, drained; optional lemon for serving
Recipe story
Crab cakes originate from the coastal cuisine of Maryland, USA, where blue crab is a delicacy. The traditional recipe has been adapted for the air fryer, preserving the crispy texture and rich flavor. These crab cakes are popular in American seafood restaurants and are often served as appetizers at parties.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Lemon
The lemon is an ancient hybrid between citron and bitter orange, likely originating in northern India or China. In the Middle Ages, lemons were so valuable that they were given as gifts to kings. Fun fact: during the Gold Rush, British sailors were given lemons to prevent scurvy, leading to the nickname 'limey'.
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