Oh my gosh, you have to try this air fryer crab and corn chowder casserole—it’s the definition of easy comfort food that tastes like you spent hours in the kitchen. I stumbled onto this recipe last summer when my cousin visited with a cooler full of fresh crab and zero patience for complicated dishes. Twenty minutes in the air fryer later? Magic. That crispy, bubbly cheese topping gives way to the creamiest chowder filling, packed with sweet corn and tender crab. It’s become my go-to when I want something fancy-tasting without the fuss. Trust me, once that buttery aroma fills your kitchen, you’ll be hooked just like I was.
Why You’ll Love This Air Fryer Crab and Corn Chowder Casserole
This casserole checks all the boxes—let me count the ways you’ll adore it:
- Speedy magic: Ready in under 30 minutes, with most of that being hands-off air fryer time. (Perfect for those “I need dinner NOW” nights.)
- Creamy dreaminess: The heavy cream melts into the crab and corn like a cozy blanket—rich but not heavy.
- Flavor bombs: Sweet corn, briny crab, and that smoky paprika? Oh yes.
- Easy cleanup: One sauté pan, one baking dish, and zero stress. (My dishwasher thanks me every time.)
Honestly? It’s the kind of dish that makes people think you’re a kitchen wizard. And we’ll keep that secret between us.
Ingredients for Air Fryer Crab and Corn Chowder Casserole
Grab these simple ingredients—I promise your pantry probably has half of them already! Here’s what makes this casserole sing:
- 1 cup lump crab meat: Fresh is my first choice (ask your fishmonger for “backfin” if you want budget-friendly chunks), but canned works in a pinch—just drain it well. Pro tip: Pick through for any sneaky shell bits!
- 1 cup corn kernels: Fresh-off-the-cob is heavenly in summer, but frozen (thawed) or even canned corn (drained!) saves the day year-round.
- 1/2 cup heavy cream: This is non-negotiable for that velvety texture, but in a pinch? Half-and-half with 1 tsp cornstarch whisked in will fake it decently.
- The veggie trio (1/4 cup each): Diced onions, celery, and bell peppers—I use whatever color pepper’s on sale. (Confession: I keep pre-chopped freezer veggies for lazy days.)
- Seasoning squad: 1 tbsp butter (salted or unsalted both work), 1 tsp each garlic powder and smoky paprika, plus 1/2 tsp salt and black pepper. Taste as you go—I usually add an extra paprika pinch!
- 1/2 cup shredded cheddar: Sharp cheddar melts like a dream, but Gruyère or Monterey Jack are fun swaps. Skip pre-shredded—it’s coated in weird anti-clumping stuff.
See? Nothing fancy—just good stuff that turns into magic together.
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for this casserole! Here’s the short and sweet list:
- Air fryer: Any model works, but make sure your baking dish fits inside (mine’s a 7-inch round ceramic dish that fits perfectly).
- Oven-safe baking dish: Ceramic or metal both work—just avoid anything plastic (melting = bad).
- Sauté pan: A small skillet or even a saucepan does the trick for those buttery veggies.
That’s it! No special tools, no drama—just easy cooking ahead.
How to Make Air Fryer Crab and Corn Chowder Casserole
Alright, let’s get cooking! This recipe comes together so fast you’ll barely have time to snack on the crab while you work. Just follow these simple steps for the creamiest, most decadent casserole you’ve ever made in an air fryer.
Step 1: Sauté the Vegetables
First, grab your sauté pan and melt that butter over medium heat—you’ll know it’s ready when it starts singing (those little bubbles are music to my ears). Toss in your onions, celery, and bell peppers and stir them around until they get soft and fragrant, about 3 minutes. Don’t rush this step—those softened veggies are the flavor foundation!
Step 2: Combine Crab and Seasonings
Now, gently fold in your crab meat—I mean gently, like you’re handling butterfly wings! You want those beautiful lumps to stay intact. Sprinkle in all your spices (garlic powder, paprika, salt, and pepper) and the corn, giving everything a careful stir just until combined. Overmixing = sad, crumbly crab, and we don’t want that.
Step 3: Simmer with Cream
Here’s where the magic happens: pour in that glorious heavy cream and reduce the heat to low. Let it all simmer together for 2 minutes—just long enough for the flavors to marry but not so long that the cream curdles. You’ll know it’s ready when the mixture coats the back of your spoon like a cozy sweater.
Step 4: Air Fry to Perfection
Preheat your air fryer to 375°F while you transfer the mixture to your baking dish. Top it with that shredded cheddar (go on, be generous!) and pop it in the fryer for 10 minutes. You’re waiting for that cheese to get gloriously golden and bubbly—if your air fryer runs hot, check at 8 minutes. Let it cool for 5 minutes before diving in (I know, the wait is torture!).
Tips for the Best Air Fryer Crab and Corn Chowder Casserole
Want to take your casserole from good to knock-your-socks-off amazing? Here are my hard-earned secrets:
- Crab matters: Fresh crab makes all the difference—look for sweet, briny lumps with no fishy smell. If using canned, rinse it well and pat dry.
- Season boldly: Taste before air frying! Cream mellows flavors, so I often add an extra pinch of paprika or a squeeze of lemon.
- Space is key: Don’t overfill your baking dish—leave room for hot air to circulate so the cheese browns evenly.
- Rest time: Resist cutting in right away! Those 5 minutes of cooling let the chowder set up perfectly.
Little tweaks, huge rewards—you’ve got this!
Serving Suggestions
This casserole shines all on its own, but here’s how I love to serve it for maximum cozy vibes: thick slices of warm, crusty bread for dunking into that creamy chowder, or a crisp green salad with lemon vinaigrette to cut through the richness. Sometimes? I skip plates and eat it straight from the baking dish—no judgment here!
Storage and Reheating Instructions
Got leftovers? (Lucky you!) Let the casserole cool completely, then cover tightly with foil or transfer to an airtight container—it’ll keep beautifully in the fridge for up to 3 days. To reheat, pop individual portions back in the air fryer at 350°F for 4-5 minutes until bubbly again. Pro tip: Sprinkle a little extra cheese before reheating for that fresh-from-the-oven magic!
Nutritional Information
Just a heads up—these numbers are estimates since brands and ingredients vary. Per serving, you’re looking at about 280 calories, 16g protein, and all that creamy, crabby goodness we love!
FAQs About Air Fryer Crab and Corn Chowder Casserole
Can I use frozen corn instead of fresh?
Absolutely! Just thaw it first and pat dry—no one wants a watery casserole. Frozen corn actually locks in sweetness beautifully. (I keep a bag in my freezer for emergency cravings!)
How can I make this dairy-free?
Swap the heavy cream for full-fat coconut milk (the canned kind) and use dairy-free cheese or nutritional yeast. The texture won’t be quite as rich, but the flavor still rocks!
My air fryer runs hot—how do I adjust?
Start checking at 8 minutes! All air fryers have personalities—mine’s feisty. If the cheese is browning too fast, tent with foil for the last few minutes.
Can I prep this ahead?
You bet! Sauté the veggies and mix everything (except cheese) up to a day ahead. Store covered in the fridge, then top with cheese and air fry when ready. Easy-peasy!
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Print
20-Minute Air Fryer Crab and Corn Chowder Casserole Bliss
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
A creamy and flavorful casserole made with crab, corn, and a mix of seasonings, cooked to perfection in an air fryer.
Ingredients
- 1 cup lump crab meat
- 1 cup corn kernels
- 1/2 cup heavy cream
- 1/4 cup diced onions
- 1/4 cup diced celery
- 1/4 cup diced bell peppers
- 1 tbsp butter
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the air fryer to 375°F.
- Melt butter in a pan over medium heat. Sauté onions, celery, and bell peppers for 3 minutes.
- Add crab meat, corn, garlic powder, paprika, salt, and black pepper. Mix well.
- Pour in heavy cream and stir until combined. Simmer for 2 minutes.
- Transfer the mixture to a baking dish. Sprinkle cheddar cheese on top.
- Place the dish in the air fryer and cook for 10 minutes, or until cheese is melted and bubbly.
- Let it cool for 5 minutes before serving.
Notes
- Use fresh crab meat for the best flavor.
- Adjust seasoning to your preference.
- Serve with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: American