Crispy Air Fryer Crab Cakes with Zesty Remoulade Sauce

The Secret to Perfect Air Fryer Crab Cakes

There is something undeniably sophisticated about a well-made crab cake. Whether served as an elegant appetizer or a light main course, the combination of sweet crab meat and a crunchy exterior is a seafood lover's dream. Traditionally, these are pan-fried in plenty of oil, but using an air fryer allows you to achieve that signature golden crust with significantly less fat and mess.

To truly elevate this dish, a tangy, slightly spicy remoulade sauce is essential. It provides the perfect acidic balance to the rich crab meat. If you are planning a full "surf and turf" spread, these crab cakes pair beautifully with French Onion Beef Sliders for a fun, varied menu that satisfies every craving.

Ingredients You'll Need

For the Remoulade Sauce:

• 3/4 cup mayonnaise
• 2 tsp Dijon mustard
• 1 1/2 tsp yellow mustard
• 1 tsp vinegar
• 1/4 tsp hot sauce
• 1 tsp tiny capers, drained and chopped
• 1/4 tsp salt and 1/8 tsp black pepper

For the Crab Cakes:

• 1 cup bread crumbs (divided)
• 6 oz crab meat
• 2 tbsp mayonnaise
• 1 scallion, finely chopped
• 2 tbsp pasteurized egg product (liquid eggs)
• 2 tsp lemon juice
• 1/2 tsp red pepper flakes and 1/2 tsp Old Bay Seasoning
• Olive oil spray

Step-by-Step Instructions

1. Prepare the Remoulade: In a small bowl, whisk together the mayonnaise, both mustards, vinegar, hot sauce, capers, salt, and pepper. Refrigerate for at least 1 hour before serving to let the flavors meld.
2. Mix the Base: In a large bowl, combine 1/2 cup of bread crumbs with the mayonnaise and scallions.
3. Fold in Crab: Gently add the crab meat, egg product, lemon juice, red pepper flakes, and Old Bay. Stir carefully to avoid breaking up the crab lumps too much.
4. Form Patties: Divide the mixture into 4 equal portions and shape them into patties. Dredge each patty in the remaining 1/2 cup of bread crumbs until evenly coated.
5. Air Fry: Place a parchment liner in the air fryer basket. Arrange the patties in a single layer and spray the tops lightly with olive oil.
6. Cook: Fry at 400°F for 5 minutes. Carefully flip the crab cakes, spray again with oil, and fry for another 5 minutes until golden and crispy.

Serving Suggestions

Serve these crab cakes hot with a generous dollop of the chilled remoulade sauce and a wedge of fresh lemon. If you enjoy this bold seafood flavor profile, you might also like our Spicy Cajun Shrimp. For those who love a bit of crunch and sweetness on their appetizer tray, these Pineapple-Glazed Chicken Wings are the perfect companion for a weekend feast.