If you’re a fan of crab cakes but not into frying or long prep times, this Air Fryer Maryland Crab Cake is the way to go. It’s all about keeping things simple while still letting that rich crab flavor shine through. Whether you grew up on crab cakes or you’re trying them for the first time, this recipe is a great way to enjoy that classic Maryland flavor right at home.

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These crab cakes work whether it’s just my family or a couple of friends joining us for a holiday or weeknight dinner. They’re always a hit no matter who’s at the table, so they’re usually gone fast. The good thing—if I have leftovers—is I can keep them chilled or frozen until it’s time to reheat and serve them again. You can even prep them ahead of time, so you’re not scrambling at the last minute.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Assorted ingredients for Air Fryer Maryland Crab Cake are arranged on a surface, including crabmeat, panko breadcrumbs, egg, lemon, yellow mustard, mayonnaise, seafood seasoning, olive oil, and parsley. — Air Fryer Maryland Crab Cake Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Air Fryer Maryland Crab Cake with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

This air-fried crab cake recipe is simple and stress-free; just follow my step-by-step instructions below.

Mix the Crab Cake Filling

Start by chopping the parsley and beating the egg.

In a large mixing bowl, mix together the Panko, mayonnaise, seafood seasoning, chopped parsley, yellow mustard, beaten egg, and lump crabmeat until everything’s well combined, trying not to break up the crab too much—you want to keep some nice big chunks for texture.

A bowl of Maryland Crab Cake ingredients, featuring chopped shrimp, breadcrumbs, mustard, mayonnaise, and a blend of spices and herbs, sits atop a green cloth. Two lemon halves rest nearby to add zesty perfection. — In a bowl, combine Panko, mayo, seafood seasoning, parsley, mustard, egg, and crab meat.

A bowl of mashed potatoes with herbs, a spoon, two lemon halves, and a hint of Maryland crab cake essence rest on a green cloth. — Gently stir to blend.

Shape the Crab Cakes

Scoop out about ½ cup of the mixture per crab cake and shape it into patties. Use your hands to press them just enough so they hold together without being too tightly packed.

A white oval plate holds seven Maryland crab cakes, perfectly golden-brown and garnished with fresh herbs. Lemon halves and a small bowl of oil rest nearby on a green cloth, ready to enhance the flavors. — Form ½-cup portions of the mixture into patties. Chill briefly to firm up.

Cook in the Air Fryer

Lightly brush or spray the tops of the crab cakes with olive oil. Place them in your air fryer basket in a single layer, leaving a little space between each one so the air can circulate around them.

Cook at 180°C (350°F) for 7 minutes, then gently flip and cook for another 7 minutes. They should be golden brown and crisp on both sides.

Four uncooked Maryland crab cake patties rest on parchment paper inside an air fryer basket, accompanied by lemon halves nearby. — Place the crab cakes in the air fryer basket.

Four browned Maryland crab cakes rest on parchment paper in an air fryer basket, with lemon halves nearby. — Air fry for 7 minutes.

Serve and Enjoy

Once cooked, remove the crab cakes from the air fryer and let them sit for a minute or two so they cool slightly.

Serve them warm with fresh parsley and lemon slices on the side for a burst of freshness, and enjoy!

Seven golden-brown Maryland crab cakes, perfectly crisped in an air fryer, are arranged on parchment paper with lemon wedges and a parsley garnish. — Serve warm with fresh parsley and lemon slices. Enjoy!

Recipe Notes and Expert Tips

I’ve put together these tips to help your crab cakes turn out just the way you want them—crispy, flavorful, and full of texture.

Start with real lump crabmeat: Real crab gives you the most flavor and texture, and makes a big difference compared to imitation crab.
Don’t overmix the crab mixture: Stir just until everything comes together so the crab stays in nice big chunks.
Form the patties gently: Press the mixture together lightly with your hands—they should be just firm enough to hold but not so tight that they get dense.
A light brush of oil helps with browning: It gives them that golden color and a little extra crunch without needing a deep fry.
Preheat your air fryer: Starting with a hot basket helps you get that crisp, golden crust right from the start.
Give them space in the basket: Overcrowding makes them steam instead of crisp, so cook in batches if needed.
Flip carefully halfway through: Use a flat spatula and go slowly to keep them from falling apart.
Serve with lemon or sauce on the side: Tartar sauce, remoulade, or just a good squeeze of lemon works really well with the richness of the crab.

Three golden-brown Maryland crab cakes, perfectly crisp from the air fryer, are stacked on a plate. They’re garnished with chopped parsley and served alongside a refreshing lemon wedge. — Air Fryer Maryland Crab Cake. Photo Credit: Hungry Cooks Kitchen

How to Store Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back in the air fryer at 350°F for 5–7 minutes to bring the crispiness back without drying them out.

You can also freeze your Maryland crab cakes for up to 3 months—either before or after cooking. Place them on a baking sheet in one layer and flash-freeze them until solid, then transfer to a freezer-safe container or bag. Let them thaw overnight in the fridge before cooking or reheating.

What to Serve With Air Fryer Maryland Crab Cake

These air-fried crab cakes go well with a simple coleslaw, roasted potatoes, or even a bright cucumber salad. You can serve them as a starter or turn them into a full meal by adding some grilled corn, a side of garlic green beans, or even a buttered roll on the side.

They’re also great tucked into a sandwich bun with a little lettuce and tartar sauce for a quick crab cake sandwich.

Close-up of crispy, golden-brown Maryland crab cakes on a plate, perfectly cooked in an air fryer and garnished with chopped parsley. — Air Fryer Maryland Crab Cake. Photo Credit: Hungry Cooks Kitchen

More Easy Recipes for You to Try at Home

I’ve got plenty more quick, tasty air-fryer recipes to help you mix up your weeknight meals without the extra stress.

Air Fryer Maryland Crab Cake

Air Fryer Maryland Crab Cake is the way to go if you want to bring that classic Maryland feel to your kitchen with the rich flavor of crab. It's perfect when you want something that feels a little special without a ton of effort. It's quick to pull together, cooks up beautifully in the air fryer, and works just as well for weeknight dinners as it does for holidays or simple get-togethers. You can make it ahead, stash it in the fridge or freezer, and just cook when you're ready.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Appetizer

Cuisine: American

Keyword: Air Fryer Maryland Crab Cake

Servings: patties

Calories: 109kcal

Ingredients

1 cup Panko bread crumbs
2 tablespoons mayonnaise
2 tablespoons seafood seasoning
2 teaspoons fresh parsley chopped
1 teaspoon yellow mustard
1 egg beaten
15 ounces lump crabmeat
1 tablespoon olive oil

To serve:

Fresh parsley
Lemon slices

US Customary – Metric

Instructions

In a bowl, combine Panko, mayonnaise, seasoning, fresh parsley, yellow mustard, egg and crabmeat until well combined.
1 cup Panko bread crumbs, 2 tablespoons mayonnaise, 2 tablespoons seafood seasoning, 2 teaspoons fresh parsley, 1 teaspoon yellow mustard, 1 egg, 15 ounces lump crabmeat
Form the patties (about ½ cup each).
Cook the patties in the greased air fryer at 180°C (350°F) for about 7 minutes on each side, until golden brown.
1 tablespoon olive oil
Serve with fresh parsley and lemon slices.
Fresh parsley, Lemon slices

Notes

Start with real lump crabmeat: Real crab gives you the most flavor and texture, and makes a big difference compared to imitation crab.
Don’t overmix the crab mixture: Stir just until everything comes together so the crab stays in nice big chunks.
Form the patties gently: Press the mixture together lightly with your hands—they should be just firm enough to hold but not so tight that they get dense.
A light brush of oil helps with browning: It gives them that golden color and a little extra crunch without needing a deep fry.
Preheat your air fryer: Starting with a hot basket helps you get that crisp, golden crust right from the start.
Give them space in the basket: Overcrowding makes them steam instead of crisp, so cook in batches if needed.
Flip carefully halfway through: Use a flat spatula and go slowly to keep them from falling apart.
Serve with lemon or sauce on the side: Tartar sauce, remoulade, or just a good squeeze of lemon works really well with the richness of the crab.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Air Fryer Maryland Crab Cake

Ingredients You’ll Need