Prep time: 15 minutes | Cook time: 10 minutes | Serves 4
Sriracha Mayonnaise :
1 cup mayonnaise
1 tablespoon sriracha
1½ teaspoons freshly squeezed lemon juice
Crab Cakes :
1 teaspoon extra-virgin olive oil
¼ cup finely diced red bell pepper
¼ cup diced onion
¼ cup diced celery
1 pound (454 g) lump crab meat
1 teaspoon Old Bay seasoning
1 egg
1½ teaspoons freshly squeezed lemon juice
1¾ cups panko bread crumbs, divided
Vegetable oil, for spraying

  1. Mix the mayonnaise, sriracha, and lemon juice in a small bowl. Place ²⁄₃ cup of
    the mixture in a separate bowl to form the base of the crab cakes. Cover the
    remaining sriracha mayonnaise and refrigerate. (This will become dipping sauce
    for the crab cakes once they are cooked.)
  2. Heat the olive oil in a heavy-bottomed, medium skillet over medium-high heat.
    Add the bell pepper, onion, and celery and sauté for 3 minutes. Transfer the
    vegetables to the bowl with the reserved ²⁄₃ cup of sriracha mayonnaise. Mix in
    the crab, Old Bay seasoning, egg, and lemon juice. Add 1 cup of the panko. Form
    the crab mixture into 8 cakes. Dredge the cakes in the remaining ¾ cup of panko,
    turning to coat. Place on a baking sheet. Cover and refrigerate for at least 1 hour
    and up to 8 hours.
  3. Select the BAKE function and preheat MAXX to 375ºF (191ºC). Spray the air
    fryer basket with oil. Working in batches as needed so as not to overcrowd the
    basket, place the chilled crab cakes in a single layer in the basket. Spray the crab
    cakes with oil. Bake until golden brown, 8 to 10 minutes, carefully turning
    halfway through cooking. Remove to a platter and keep warm. Repeat with the
    remaining crab cakes as needed. Serve the crab cakes immediately with sriracha
    mayonnaise dipping sauce