FOR THE FILLING
1 pound lump crab meat
2 egg whites, beaten
1 tablespoon olive oil
1/4 cup red onion, finely chopped
1/4 red bell pepper, finely chopped
2 tablespoons celery, finely chopped
1/4 teaspoon tarragon, finely chopped
1/4 teaspoon chives, finely chopped
1/2 teaspoon parsley, finely chopped
1/2 teaspoon cayenne pepper
1/4 cup mayonnaise
1/4 cup sour cream
FOR THE BREADING
3 eggs, beaten
1 cup all-purpose flour
1 cup panko breadcrumbs
1 teaspoon olive oil
1/2 teaspoon salt
1. In a small sauté pan over
medium-high heat, add olive oil, onions, peppers, and celery. Cook
and sweat until translucent, about 4-5 minutes.
Remove from heat and set aside to cool.
2. In a food processor, blend the panko breadcrumbs,
olive oil and salt to a fine
crumb. In three separate bowls, set aside panko mixture,
eggs and flour. Combine
remaining ingredients: crabmeat, egg whites, mayonnaise, sour cream,
spices and vegetables in a large mixing bowl.
3. Preheat Airfryer to 390°F. Mold crab mixture to
size of golf balls, roll each in
flour, then in eggs and finally
in panko. Press crumbs to
croquettes to adhere. Place croquettes in basket, being
careful not to overcrowd. Cook croquettes 8-10
minutes or until golden brown.
ACTIVE: 20 MIN
TOTAL: 35 MIN
SERVES: 6