Air-fried crab cakes with spicy sauce

Ingredients:

Crab cakes

• 1 large egg
• 1/3 cup mayonnaise
• 0.5 cup red bell pepper, finely diced (about 1 small pepper)
• 2 tablespoons chopped fresh chives
• 2 tbsp chopped fresh parsley
• 1 tsp. grated lemon zest + 2 tbsp. l. freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons seafood seasoning, such as Old Bay
• 450 g of lump crab meat, peeled of shells and cartilage
• 3/4 cup panko breadcrumbs
• Cooking spray to spray the air fryer and crab cakes
• Lemon wedges for serving
• Special equipment: 6-liter air fryer

Chipotle sauce

• 0.5 cup mayonnaise
• 1/4 cup sour cream
• 2 chipotle peppers in adobo sauce, finely chopped, + 2 tsp adobo sauce
• 2 tablespoons chopped fresh chives
• 1 tbsp chopped fresh parsley
• 1 tsp. grated lemon zest + 2 tsp. freshly squeezed lemon juice

Preparation:

1. Crab cakes:
   
   In a large bowl, combine the egg, mayonnaise, bell pepper, chives, parsley, lemon zest and juice, mustard, seafood seasoning, 1 teaspoon of salt, and a few grinds of black pepper. Using a rubber spatula or large spoon, carefully fold in the crabmeat and panko. Try as little as possible to break up the meat chunks.
2. Cover the crab mixture with plastic wrap and refrigerate for at least 30 minutes or until tomorrow. This will allow the breadcrumbs to absorb more liquid and help the crab cakes stick together better.
3. Chipotle sauce:
   
   Meanwhile, in a small bowl, combine the mayonnaise, sour cream, chipotle and adobo sauce, chives, parsley, lemon zest, and juice until smooth. Season with salt and pepper and set aside. The sauce can be refrigerated, covered, for up to 1 day.
4. Just before frying, divide the crab mixture into 4 portions. Form into patties approximately 8 cm in diameter to hold their shape during frying, and place on a large plate.
5. Preheat the air fryer to 375°F (190°C) and spray the basket with cooking spray. Place the crab cakes in the air fryer basket and spray them with cooking spray. Cook until golden brown and crispy, turning halfway through and spraying again with cooking spray, about 16 minutes.
6. Serve the patties warm with chipotle sauce and lemon wedges.