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1. Heat a sauté pan over medium high heat, add olive oil and heat for
1 minute.
2. Add the onion and celery and cook until light brown, about 2 minutes.
Add the red pepper and cook 1 minute longer.
3. Add in the butter, crab seasoning, and heavy cream and cook to
reduce by half—about 3 minutes.
4. Scrape all the ingredients from the sauté pan into a bowl and chill for
10 minutes.
5. Add remaining ingredients—except panko and cooking spray—to the
bowl. Mix ingredients by hand.
6. Place panko crumbs in a shallow glass baking dish.
7. Form ¼ cup of mixture into a patty and press into panko, covering
both sides. Repeat with remaining patties.
8. Place two crab cakes in the basket and spritz with oil.
9. Put the basket and pan into the AIR FRYER.
10. Set temperature to 400 degrees, set timer to 8 minutes.
11. Once cooking is complete, remove. Repeat with remaining crab
cakes. Serve warm.
12. For the dipping sauce, blend together all ingredients.
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