Air Fryer Crab Cakes with Chipotle Sauce
4C Panko Plain Bread Crumbs
Ingredients:
1 large egg
1/3 cup mayonnaise
1/2 cup finely diced red bell pepper (about 1 small bell pepper)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
1 pound fresh lump or jumbo lump crabmeat, picked over for shells and cartilage
3/4 cup 4C Panko Bread Crumbs
Nonstick cooking spray, for the air-fryer basket and crab cakes
Lemon wedges, for serving
Chipotle Sauce:
1/2 cup mayonnaise
1/4 cup sour cream
2 chipotle chiles in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon zest plus 2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper
Directions:
Crab Cakes:
Whisk egg, mayonnaise, bell pepper, chives, parsley, lemon zest, lemon juice, mustard, seafood seasoning, salt, and black pepper in a bowl.
Gently fold crab and panko into the mixture.
Cover and refrigerate for at least 30 minutes or up to 1 day.
Chipotle Sauce:
Combine mayonnaise, sour cream, chipotles, adobo sauce, chives, parsley, lemon zest, and lemon juice in a small bowl.
Season with salt and black pepper.
Set aside or refrigerate for up to 1 day.
Cooking:
Divide the crab-cake mixture into 4 portions and shape each into a patty.
Preheat the air fryer to 375°F and spray the basket with cooking spray.
Place the crab cakes in the basket and spray the tops with cooking spray.
Cook for about 16 minutes, flipping halfway through.
Serve warm with chipotle sauce and lemon wedges.