1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
3 green onions, finely chopped
2 large egg whites
3 tablespoons reduced-fat mayonnaise
1/4 teaspoon prepared wasabi
1/4 teaspoon salt
1/3 cup plus 1/2 cup dry bread crumbs, divided
1-1/2 cups lump crabmeat, drained
Cooking spray
SAUCE:
1 celery rib, chopped
1/3 cup reduced-fat mayonnaise
1 green onion, chopped
1 tablespoon sweet pickle relish
1/2 teaspoon prepared wasabi
1/4 teaspoon celery salt
1. Preheat air fryer to 375°. Combine first 7 ingredients; add 1/3 cup bread crumbs. Gently fold in crab.
2. Place remaining bread crumbs in a shallow bowl. Drop heaping tablespoons of crab mixture into crumbs. Gently coat and shape into 3/4-in.-thick patties. In batches, place crab cakes in a single layer on greased tray in air-fryer basket. Spritz crab cakes with cooking spray. Cook until golden brown, 8 to 12 minutes, carefully turning halfway through cooking and spritzing with additional cooking spray.
3. Meanwhile, place sauce ingredients in food processor; pulse 2 or 3 times to blend or until desired consistency is reached. Serve crab cakes immediately with dipping sauce.
With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party.
TOTAL TIME: Prep: 20 min. Cook: 10 min./batch
YIELD: 2 dozen (1/2 cup sauce).
Nutrition Facts
1 crab cake with 1 teaspoon sauce: 49 calories, 2g fat (0 saturated fat), 13mg cholesterol, 179mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 3g protein.