INGREDIENTS:
- 1 sleeve crushed ritz crackers
- 1 Cup panko
- 1 pound jumbo lump crabmeat, picked through for bits of shell
- 1/4cup mayonnaise
- 1 tablespoon lemon zest, plus lemon wedges, for serving
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon seafood seasoning, such as Old Bay
- 1/8 teaspoon cayenne pepper
- 2 scallions, finely chopped
- 1 tablespoon lemon juice
- Scraps of lemon zest
- Kosher salt and freshly ground black pepper
- 1 large egg, beaten
- 3 tablespoons unsalted butter
- 1 teaspoon old bay
- 1 roasted red pepper diced
- 2 celery stalks diced
- ( sautéed first )
- 1 teaspoon dijon mustard
INSTRUCTIONS:
For the crab balls: Whisk together the egg, mayonnaise,
Then mix in the ingredients With a rubber spatula or large spoon, very gently fold the crab and panko into the mixture. Try to avoid breaking up lumps of crab as much as possible. Cover the crab mixture with plastic wrap and allow to rest in the refrigerator for at least 30 minutes and up to 1 day. This will allow the panko to absorb more liquid and help bind the crab cakes together better
Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Place the crab cakes into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 16 minutes. Serve warm with chipotle sauce and lemon wedges.
