1 teaspoon extra virgin olive oil
1 medium red bell pepper, finely chopped
1 jalapeño pepper, seeded and finely chopped
3 green onions, sliced
1 garlic clove, finely chopped
¼ teaspoon kosher salt
2 large eggs, lightly beaten
1 cup panko breadcrumbs, plus extra for dredging
½ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard 1
½ teaspoons crab seasoning
Hot sauce (optional) Oil for spraying
Nutritional information per crab cake: Calories 220 (41% from fat) • carb. 17g • pro. 15g • fat 10g • sat. fat 2g chol. 90mg • sod. 500mg • calc. 106mg • fiber 1g
1 . Look through crabmeat to make sure there are no shells and reserve in refrigerator .
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 at least 5 minutes, until the vegetables soften slightly; stir in the salt .
3 . Remove the vegetables from the heat and allow them to cool for a few minutes . Once cool, add the vegetables to the crabmeat . Add the eggs, panko, mayonnaise, Worcestershire, Dijon, and crab seasoning, and dash or two of hot sauce, if desired.
4 . Very carefully mix all ingredients together . The best way to mix the crab mixture is with clean hands, however, you can mix it with a spoon . It is important to mix carefully to keep the crabmeat intact .
5 . Form the mixture into ¼-cup cakes with your hands and place them on a clean plate, separating the layers of patties with wax paper . Cover with plastic and refrigerate for 1 hour before cooking
6 . Once ready, dredge the crab cakes in remaining panko crumbs . Place
the AirFryer Basket onto the Baking/Drip Pan . Put the cakes into the basket and spray liberally with olive oil .
7 . Put the assembled basket in rack Position 2 and set temperature to 400°F for 10 minutes .
8 . Serve immediately . Lemon wedges make a nice accompaniment .