Ingredients
8 ounces crab meat ( I prefer a premium crab meat) picture at the bottom
2-3 tablespoons diced red bell pepper
2-3 tablespoons chopped chives
2-3 tablespoons chopped jalapeno (optional)
1 egg
1 teaspoon mustard
2-3 tablespoons mayo
1 1/2- 2 teaspoons old bay seasoning
1/4 cup panko bread crumbs
1/2 teaspoon salt *fresh cracked black pepper,
Hot sauce
Olive or avocado oil
Dipping Sauce Ingredients
3/4 cup mayo
1/3 cup ketchup
1 Tablespoon Dijon mustard
2 cloves of garlic, grated using the Adjustable Zester
2 Tablespoons of hot sauce
2 Teaspoons of worcheshire sauce
Dipping Sauce Directions
In the small Glass Mixing Bowl, combine all the ingredients and whisk to combine. Cover with a Stretch Fit Lid and store in the refrigerator.
Stovetop Directions
Preheat Stainless Steel Non Stick Pan over medium high heat, and add a few tablespoons of your choice of oil, olive or avocado.
In a bowl combine crab meat, pepper, chives, egg, mustard, mayo, old bay (I use a good deal of old bay). Stir to mix and add panko, do not add too much you just want enough for the mixture to bind together.
Using a Large Scoop, portion out your crab cakes and form them into a patty. Once your saute pan is hot add a few patties to the pan. Be careful not to overcrowd them. Do not touch them or move after adding to the pan. Let them sit and cook for a few minutes until the edges begin to brown. Using a Silicone Fish Spatula gently flip over your crab cakes.
Air Fryer Directions
Using your Coating Trays & Tongs Set, dip your crab cakes in some panko bread crumbs then place on your greased Air Fryer Tray. This will give the crab cakes some added crunch.
Place in the Air Fryer for 15-20 minutes on "Bake" and flip the crab cakes over halfway through, also rotating your trays from top to bottom.
The last 5 minutes or so on "Air Fry" to give them extra crisp.
Crab meat I prefer:
Can be found at Sam's Club and Park 'n Shop
