Crab Cakes

Makes about 18 crab cakes (appetizer/hors d’oeuvre size)

       nonstick cooking spray
1     teaspoon olive oil
1     medium red bell pepper, finely diced
1     jalapeño pepper, seeded and finely diced
3     green onions, thinly sliced
1     garlic clove, finely chopped
¼    teaspoon kosher salt
16   ounces lump crabmeat, picked through to remove any shells
2     large eggs, lightly beaten
1     cup panko breadcrumbs, plus extra for dredging
½    cup mayonnaise
1     teaspoon Worcestershire sauce
1     teaspoon Dijon mustard
1½ teaspoons seafood/crab seasoning
       olive oil for spraying/brushing
       lemon wedges for serving

Nutritional information per serving (per crab cake):
Calories 109 (65% from fat) • carb. 4g • pro. 5g • fat 8g • sat. fat 1g chol. 39mg • sod. 410mg • calc. 26mg • fiber 0g

1. Place the AirFryer Basket onto the Baking Pan and coat with nonstick spray. Reserve.
2. Put a large skillet over medium heat and add the olive oil. Once the
pan is hot and the olive oil shimmers across the pan, add the peppers,
onions and garlic. Sweat for about 5 minutes, until the vegetables
are softened. Stir in the salt. Remove from heat and allow to
cool slightly.
3. Once cool, combine the vegetables with the crabmeat in a large mixing
bowl. Add the eggs, panko, mayonnaise, Worcestershire, Dijon
and crab seasoning.
4. Gently mix all ingredients together. It is best to not break up the
crabmeat, so it is preferable to mix together with clean hands.
5. Using a ¼ cup measuring cup, scoop individual cakes and lightly
form with hands. Place onto a clean plate/platter. Cover with plastic
and refrigerate for 1 hour before cooking.
6. Once ready to cook, pat both sides of the crab cakes into panko and
arrange onto the prepared basket. Spray or brush liberally with olive
oil.
7. Place into oven in the upper rack position. Set to AirFry at 400°F.
Cook for 10 minutes.
8. Serve immediately with lemon wedges on the side.