Ingredients
Crab Cakes
1 lb (450 g) lump crab meat (fresh or pasteurized, drained)
½ cup panko breadcrumbs
1 large egg
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp fresh lemon juice
1 tbsp fresh parsley, finely chopped
1 tsp Old Bay seasoning
½ tsp garlic powder
¼ tsp paprika
Salt & black pepper, to taste
1 tbsp melted butter or olive oil (for brushing)
Optional Dipping Sauce (Joe’s-style)
½ cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp Old Bay seasoning
1 tsp hot sauce (optional)
👨🍳 Instructions
1️⃣ Prepare the Crab Mixture
In a large bowl, gently mix:
Egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and spices.
Fold in:
Panko breadcrumbs
Crab meat (very gently to keep chunks intact)
2️⃣ Shape the Crab Cakes
Form into 6–8 patties (about ¾-inch thick).
Place on a tray, cover, and refrigerate 15 minutes (helps them hold together).
3️⃣ Air Fry the Crab Cakes
Preheat air fryer to 375°F (190°C).
Lightly spray or brush basket with oil.
Brush tops of crab cakes with melted butter or olive oil.
Cook for 10–12 minutes, flipping halfway, until golden and crispy.
4️⃣ Make the Sauce
Mix all sauce ingredients in a small bowl. Chill until ready to serve.
🍽️ Serving Suggestions
Serve with:
Coleslaw
French fries or sweet potato fries
Corn on the cob
Fresh lemon wedges
Perfect for lunch, dinner, or a seafood appetizer platter.
🔥 Pro Tips for Restaurant-Quality Crab Cakes
Use lump crab meat for best texture
Don’t overmix—keep those crab chunks intact
Chilling before cooking prevents crumbling
Avoid overcrowding the air fryer basket