Amy's Crab Cakes
We live in an area where you can get crab cakes at many restaurants, but none of them are as good as these. I don't know if Duke's mayo makes a difference, but it works in this recipe. Other remoulade sauces will almost certainly work but this is Amy's recipe, and I'm not going to change it.
| 1 egg | beaten |
| 3 tbl | Duke's® mayonnaise |
| 4 tsp | lemon juice |
| ⅛ tsp | red pepper flakes |
| 1 tsp | dried tarragon |
| ½ lb | white crab meat (picked over for shells) |
| ½
(ish) cup or ½ tube |
Ritz crackers |
| Georgia Russo's remoulade sauce |
Mix everything except crackers up. Break up (do not crush) Ritz crackers. Add as much as it takes to make the crabmeat mixture workable, but they WILL be very floppy, that's OK. Set your air fryer to 400°, spray the air fryer basket with Pam, and carefully place patties in a single layer. Cook about 3 minutes, and carefully turn them over. Cook about 3 more minutes or so, watch them carefully, and remove when just golden brown. If they are too dark, the crabmeat will be overcooked.
Home