Air Fryer Crab Cakes with Remoulade Sauce
Ingredients
To Make Remoulade Sauce:
3/4 cup (180 ml) mayonnaise
2 teaspoons Dijon mustard
1½ teaspoons yellow mustard
1 teaspoon vinegar
1/2 teaspoon hot sauce
1 teaspoon tiny capers, drained and finely chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
For Crab Cakes:
1 cup breadcrumbs, divided
2 tablespoons mayonnaise
1 scallion, finely chopped
6 oz (180 g) crab meat
1 egg
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon red pepper flakes
1/2 teaspoon Old Bay seasoning
Directions
In a small mixing bowl, combine 3/4 cup (180 ml) of mayonnaise, Dijon mustard, yellow mustard, vinegar, hot sauce, capers, salt, and black pepper. Whisk well, wrap with plastic wrap and refrigerate for at least 1 hour before serving.
Place a parchment liner in the air fryer basket.
In a large mixing bowl, combine 1/2 cup breadcrumbs, mayonnaise, and chopped scallions. Stir well. Reserve the other 1/2 cup of breadcrumbs in a small bowl.
Add the remaining ingredients, except breadcrumbs to the mayonnaise mixture. Mix well to combine.
Divide the crab mixture into four portions, then form the patties. Dredge each patty in the reserved breadcrumbs.
Place crab cakes on the liner in the air fryer in a single layer. Spray with cooking spray. Fry at 400 F (200 C) for 10 minutes, flipping them halfway through. Serve hot with Remoulade sauce.
