Prep Time 15 mins
COOK Time 10 minutes
– 1 large egg – ¼ c mayonnaise – 1 tsp mustard powder – 1 tsp Old Bay seasoning – ½ tsp white pepper – ½ tsp salt – 2 tsp Worcestershire sauce – 1 lb jumbo lump or lump crab meat, fresh or hand picked – 10 tbsp panko bread crumbs, (2 cups plus 2 tbsp) – lemon wedges, for serving
For most crab cake recipes, including this one, choose lump crab meat. You definitely want those tender, satisfying chunks! Jumbo lump meat is more expensive, but worth it if you’re really looking to impress.
Whisk egg, mayonnaise, mustard powder, Old Bay, salt, pepper, and Worcestershire in a large bowl until smooth.
Add the crab meat, then sprinkle bread crumbs on top.
Use your (clean) hands (they’re the best tool here) to very gently fold the mixture until just barely combined. Chill the mixture for at least 1 hour.
Form half-cup portions of the filling into 3″ wide cakes that are roughly 1″ thick.
Preheat the air fryer for 5 minutes, then lightly mist with olive oil. Arrange the crab cakes in a single, even layer, then mist the tops with olive oil.
Cook at 400°F for 5 minutes. Flip the cakes, then cook 3-5 minutes more, until the internal temperature reads 165°F.