Yields 4 crab cakes
Prep Time: 35 minutes
Cook Time: 8 minutes
¼ cup mayonnaise
1 teaspoon capers, washed & drained
½ tablespoon sweet pickles, minced
½ tablespoon red onion, finely diced
½ tablespoon lemon juice
½ teaspoon Dijon mustard
Salt & pepper, to taste
1 large egg, beaten
1¼ tablespoons mayonnaise
¾ teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
A pinch white pepper
A pinch cayenne pepper
¼ cup celery, finely diced
¼ cup red bell pepper, finely diced
2 tablespoons fresh parsley, finely chopped
½ pound lump crab meat
⅓ cup panko breadcrumbs
Nonstick cooking spray
MIX together rémoulade ingredients until everything is well incorporated. Set aside.
WHISK together the egg, mayonnaise, mustard, Worcestershire, Old Bay, salt, white pepper, cayenne pepper, celery, bell pepper, and parsley.
GENTLY FLAKE the crab meat into the egg mixture and fold together until well mixed.
SPRINKLE the breadcrumbs over the crab mixture and fold gently until breadcrumbs are well incorporated.
FORM the crab mixture into 4 cake patties and chill in the fridge for 30 minutes.
SELECT Preheat on the Cosori Air Fryer and press Start/Pause.
LINE the preheated inner basket with a sheet of parchment paper. Spray the crab cakes with cooking spray and lay them gently onto the paper.
COOK the crab cakes at 400°F for 8 minutes until golden brown.
FLIP the crab cakes halfway through cooking.
SERVE with the rémoulade.