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Crispy Air Fryer Crab Cake Sandwiches

Crispy Air Fryer Crab Cake Sandwiches

5 from 1 vote
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 15 minutes
10 minutes
Total Time: 35 minutes
Servings: 4 Servings

Description

Golden, crispy air fryer crab cake sandwiches loaded with sweet lump crab, Old Bay, and Dijon — served on toasted brioche with creamy remoulade. Ready in 15 minutes with no deep frying.

Ingredients 

For the crab cakes

  • 1 pound lump crab meat, drained and picked through for shells
  • ½ cup panko breadcrumbs, plus more as needed
  • 1 large egg
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons Old Bay seasoning
  • 2 tablespoons fresh parsley, chopped (optional)
  • ¼ teaspoon kosher salt, or to taste — Old Bay is salty
  • ¼ teaspoon black pepper

For the sandwiches

  • 4 brioche buns, split
  • ¼ cup remoulade, or tartar sauce
  • 4 leaves butter lettuce
  • 4 slices ripe tomato
  • Lemon wedges, for serving

Instructions

  • Whisk the wet ingredients. In a large bowl, whisk together the egg, mayonnaise, Dijon, Worcestershire, lemon juice, Old Bay, parsley, salt, and pepper until smooth.
  • Fold in the crab and panko. Add the drained lump crab and panko. Gently fold with a rubber spatula — do not stir or smash. You want big visible chunks of crab. If the mixture feels too wet to hold a patty, add another tablespoon of panko.
  • Shape and chill. Divide the mixture into 4 equal patties, about ¾ inch thick. Place on a parchment-lined plate and refrigerate for at least 15 minutes. (Don't skip — this keeps them from falling apart.)
  • Preheat the air fryer to 400°F for 3 minutes.
  • Air fry. Lightly spray the air fryer basket. Place the crab cakes in a single layer with space between them and spray the tops with oil. Air fry at 400°F for 5 minutes. Carefully flip with a thin metal spatula, then air fry another 4–5 minutes, until the crust is deep golden brown and the internal temperature reaches 145°F.
  • Toast the buns. In the last 2 minutes of cooking (or after removing the crab cakes), place the split brioche buns cut-side up in the air fryer for 1–2 minutes until lightly toasted.
  • Assemble. Spread remoulade on the bottom bun, layer with butter lettuce, the crab cake, a tomato slice, more remoulade on the top bun, and close the sandwich. Serve immediately with lemon wedges.

Equipment

  • Air fryer (basket or oven style)
  • Mixing Bowl
  • Rubber Spatula,
  • Thin metal spatula (for flipping)
  • Olive oil or avocado oil spray
  • Instant-read thermometer (recommended)

Notes

  • Crab meat: Refrigerated lump or jumbo lump crab from the seafood counter is best. Canned works in a pinch — drain very well. Avoid imitation crab.
  • Don't shred the crab. The big chunks are what makes a great crab cake. Fold, don't stir.
  • Make-ahead: Shape the patties up to 24 hours in advance and refrigerate covered. Cook straight from the fridge.
  • Freezer instructions: Freeze uncooked patties on a parchment-lined tray until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen at 380°F for about 12 minutes, flipping halfway.
  • No air fryer? Pan-fry in 2 tablespoons of oil over medium heat for 4 minutes per side, or bake at 425°F for 12–15 minutes.
  • Internal temperature: The USDA recommends crab cakes reach 145°F.

Nutrition

Serving: 1ServingCalories: 616kcalCarbohydrates: 49gProtein: 34gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 238mgSodium: 1772mgPotassium: 412mgFiber: 1gSugar: 2gVitamin A: 1751IUVitamin C: 17mgCalcium: 148mgIron: 3mg