For the filling:
- 1 lb lump Crab Meat
- 2 Egg whites, beaten
- 1 tbsp Olive Oil
- 1/4 cup Red onion, finely chopped
- 2 tbsp Celery, finely chopped
- 1/4 tsp Tarragon, finely chopped
- 1/4 tsp Chives, finely chopped
- 1/2 tsp Parsley, finely chopped
- 1/2 tsp 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 Bread Crumbs
- 1 tsp Olive Oil
- 1/2 tsp Salt
In a small saute 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.
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: crab meat, egg whites, mayonnaise, sour cream, spices and vegetables in a large mixing bowl.
Preheat airfryer to 390 F. Mold crab mixture to size of golf balls, roll each in flour, then in eggs, and finally, panko. Press crumbs to croquettes to adhere. Place croquettes in a basket, being careful not to overcrowd. Cook croquettes 8-10 minutes until golden brown.