Crab cakes are the best because you get all the deliciousness of crab without all of the tedious, messy work of pulling meat from the shells. They’re also super simple to assemble, but it can be a mess to pan fry them all. Enter the air fryer. Crab cakes are the ideal dish to cook in the air fryer because you want that crispy texture all around without ending up with an oil-logged cake. 

This recipe sticks to the classics, with mustard, Old Bay seasoning, and chives, and Saltine cracker crumbs as the binder. You gently fold in a whole pound of jumbo lump crab meat before air frying the cakes until perfectly golden brown. The result: a crab cake that has big chunks of crab meat and just enough filler ingredients to bind it all together—all without a ton of oil to weigh things down. 

Served alongside a classic tartar sauce, these crab cakes make for an extra-delicious dinner. 

delish!