Copycat Legal Sea Food Crab Cakes

Copycat Legal Sea Foods Crab Cakes — If you’re looking for an easy and delicious seafood dish, look no further than crab cakes. And if you want to make them in your air fryer, we have the perfect recipe. We used our beloved air fryer to create a wonderfully crispy crab cake that tastes just like the ones from Legal Sea Foods.

So don’t wait any longer, get cooking!

Air Fryer Copycat Legal Sea Food Crab Cakes — this is the perfect recipe for you if you love crab cakes. Today, I bring you my Copycat Legal Sea Food Crab Cakes recipe.

It was loaded with onion, mayonnaise, seasonings, and juicy crab in every bite. This week, serve these for lunch or dinner and wow your family or guests.

I am from Boston, and there Legal Sea Foods is a staple. They even have a restaurant at the Airport (Logan Airport). They make a mean crab cake, one of my kid’s favorites. So, today, I made a great copycat version with my air fryer!

If you are looking for even more Air Fryer Seafood Recipes, some of my favorites are AIR FRYER SEAFOOD BOIL, AIR FRYER CRISPY SHRIMP, GARLIC PARMESAN AIR-FRIED SHRIMP RECIPE, and AIR FRYER LEMON PEPPER SHRIMP.

Copycat Legal Sea Foods Crab Cakes

Legal Sea Food Crab Cakes are called their Signature Crab Cake, made with Lump Crab, typically served with a mustard sauce and a Fennel Salad.

The Legal Sea Food Crab Cake is different because its recipe includes crushed oyster crackers, dry mustard, Dijon mustard, and a seafood rub, making for a very tender and delicious plate of crab cakes.

Ingredients Needed For Copycat Legal Sea Foods Crab Cakes

Each ingredient plays a pivotal role in creating a harmonious and flavorful seafood dish reminiscent of the celebrated style of Legal Seafoods.

Remember the step-by-step directions and detailed ingredient list are below, in the printable recipe card at the bottom of the post, as well as the nutritional information.

• Mayonnaise: Serving as the creamy base of the dish, mayonnaise adds richness and moisture, ensuring that the seafood binds well while imparting a smooth, velvety texture.

• Dijon Mustard: Dijon mustard brings a tangy and slightly spicy flavor to the mix, offering a depth of taste that complements the seafood without overpowering it.

• Dry Mustard: Dry mustard adds a sharp, pungent kick, enhancing the overall flavor profile of the dish with its subtle heat and complexity.

• Seafood Rub: A blend of various spices and herbs, the seafood rub is crucial for adding layers of savory notes and can be adjusted based on personal preference to suit the type of seafood being prepared.

• Worcestershire Sauce: This sauce provides a unique combination of sweet, sour, and umami flavors, adding a robust depth to the dish that enhances the natural flavors of the seafood.

• Egg: Acting as a binding agent, the egg helps to hold the ingredients together, ensuring a cohesive mixture that maintains its form during cooking.

• Crushed Oyster Crackers: These add a delightful crunch and texture to the dish, while also helping to absorb excess moisture, ensuring the final product isn’t too wet or soggy.

• Lump Crabmeat: The star of the dish, lump crabmeat offers a sweet, delicate flavor and tender texture that makes the dish truly luxurious and indulgent.

How To Make Copycat Legal Sea Foods Crab Cakes

Making Copycat Legal Seafood Crab Cakes involves a few simple steps to replicate the famous restaurant’s beloved dish.

Here’s how you can prepare these delicious crab cakes in your air fryer:

Mix the mayonnaise, mustard, dry mustard, seafood rub, Worcesthisre sauce, and egg in a large bowl. Mix well. Add the lump crabmeat and oyster crackers until well blended. 

Shape your crab cakes. Place them on a plate and refrigerator for about an hour. Preheat your air fryer to 370 degrees F, air fryer setting.  Then place a piece of parchment into the air fryer, followed by the crab cakes—Air Fry for 12 to 15 minutes. 

Copycat Legal Sea Foods Crab Cakes Recipe Pro Tips

• Use Fresh Crab Meat: For the best flavor and texture, use fresh lump crab meat.

• Gentle Mixing: Mix the ingredients gently to avoid breaking up the large lumps of crab meat. This helps maintain the delicate texture of the crab cakes.

• Chill the Mixture: After forming the crab cakes, chill them in the refrigerator for at least 30 minutes. This helps them hold their shape better during cooking.

• Panko Breadcrumbs: Use panko breadcrumbs for a lighter, crispier coating. Panko adds a nice crunch without making the crab cakes dense.

• Add a Touch of Mayo: A small amount of mayonnaise helps to bind the ingredients and keeps the crab cakes moist. Just don’t overdo it, as you want to avoid a mushy texture.

• Season Well: Don’t skimp on the seasoning. A blend of Old Bay seasoning, Dijon mustard, Worcestershire sauce, and fresh herbs like parsley adds a depth of flavor that complements the crab meat.

• Lemon Zest: Adding a bit of lemon zest to the mixture brightens the flavor and pairs well with the sweetness of the crab.

• Serve with Lemon Wedges: Serve the crab cakes with lemon wedges on the side for an extra burst of fresh citrus flavor that enhances the overall taste.

• Accompany with a Sauce: A tangy remoulade or tartar sauce is a perfect accompaniment to crab cakes, adding an extra layer of flavor.

Copycat Legal Sea Foods Crab Cakes Recipe Faqs

Can I use canned crab meat for this recipe? While fresh lump crab meat is recommended for the best flavor and texture, you can use high-quality canned crab meat in a pinch.

What type of breadcrumbs should I use? Panko breadcrumbs are preferred as they provide a lighter, crispier texture. However, regular breadcrumbs can also be used if panko is not available.

How do I keep the crab cakes from falling apart? To keep the crab cakes from falling apart, chill the mixture in the refrigerator for at least 30 minutes before cooking. This helps the cakes hold their shape. Additionally, handle them gently when forming and cooking.

What can I use as a binder instead of mayonnaise? If you prefer not to use mayonnaise, you can use Greek yogurt or a mixture of Dijon mustard and a beaten egg as an alternative binder.

How do I know when the crab cakes are done? The crab cakes are done when they are golden brown on the outside and heated through to an internal temperature of 165°F (74°C). They should be firm to the touch but not dry.

Can I freeze the crab cakes? Yes, you can freeze uncooked crab cakes. Place them on a baking sheet to freeze individually, then transfer them to a freezer bag. When ready to cook, thaw in the refrigerator and proceed with frying or baking.

Serving Suggestions: Crab cakes pair well with a variety of sides such as coleslaw, a fresh green salad, roasted vegetables, or a side of remoulade or tartar sauce.

Can I make the crab cake mixture ahead of time? Yes, you can prepare the crab cake mixture up to 24 hours in advance. Keep it covered and refrigerated until you’re ready to form and cook the cakes.

How can I add extra flavor to the crab cakes? Adding a bit of lemon zest, finely chopped fresh herbs (like parsley or chives), or a dash of hot sauce can enhance the flavor of the crab cakes.

More Easy Air Fryer Recipes

• AIR FRYER CLASSIC CORNBREAD
• INSTANT POT ACORN SQUASH
• AIR FRYER CORN FRITTERS
• HOW TO COOK FROZEN CORN KERNELS IN THE AIR FRYER

Equipment Used

INSTANT VORTEX AIR FRYER 4 IN 1, BEST FRIES EVER, ROAST, BAKE, REHEAT, 6 QT, 1700W

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