Frozen crab cakes are fragile — too-high heat cracks the breadcrumb shell before the middle thaws. The fix is a slower, hotter-than-oven approach.380°F, no preheat (cold start helps the interior thaw), 10 minutes total, flip at 5 very gently. A spatula under the whole cake, not a fork. They come out with the signature edge-crunch and a warm, not molten, middle.Brand test: Phillips Premium — 4.7/5, best crust. Sea Watch — 4.4/5, slightly mushier interior. Costco Kirkland — 4.6/5, good value pick.
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About the author
Sable Drummond
Sable Drummond - Part-time office admin, full-time chicken enthusiast. She got her first air fryer as a hand-me-down from a cousin and now cooks poultry in it 3-4 times a week. She writes from Richmond, Virginia, covering chicken, fish, and seafood.
