LION Lunch Hour: Crystal Hayslett dishes up delicious DMV-inspired crab cakes

Crystal Hayslett joins LION Lunch Hour with her BFF Levi to dish on their friendship and serve up some delicious crab cakes. Crab Cake Recipe Ingredients - 1 pound jumbo lump crab meat picked over for shells - 1/2 cup mayonnaise (Dukes) might need to use a full Cup depending on the Lump. - 1 tablespoon Dijon mustard - 1 teaspoon Worcestershire sauce - 1 teaspoon hot sauce I use Tabasco - 1 teaspoon or more fresh cracked black pepper - 1 large egg lightly beaten - 1 teaspoon of Old bay - 1 teaspoon of Bayou Cajun Seasoning (optional) - 1 tsp fresh lemon zest - 2 tablespoons fresh chopped parsley - 1/4 cup panko bread crumbs - Olive oil spray Instructions - In a medium bowl, carefully pick over the crab and remove any shells. - In a small bowl, stir together the mayonnaise, dijon, Worcestershire sauce, hot sauce, egg, pepper, lemon zest and parsley. - Add the mayonnaise mixture to the crab and, carefully, fold together being careful not to break up the crab meat too much. Gently fold in the breadcrumbs. - Form baseball size molds of the crab mixture into 6 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes. - Place Chilled Crab Cakes onto the foil and place them inside the air fryer. - Cook at 350, 360, or until golden, for approximately 10-12 minutes. If you need it cooked more thoroughly, add Olive oil spray and turn the heat to 375 for approximately 2 extra minutes. - Transfer to a serving platter and serve immediately with tartar sauce and lemon wedges, or whatever you’d like.