Air Fried Crab Cakes with Remoulade and Succotash

I love crab cakes and these are amazing!  The remoulade added a zing to the crab cakes and the succotash was an excellent side dish.

Ingredients:

Crab Cakes-

1 sleeve whole wheat Ritz crackers

1 pound lump crab meat

1 egg lightly beaten

½ plain nonfat Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

2 teaspoons Old Bay

Remoulade-

½ cup plain nonfat Greek yogurt

1/8 cup ketchup

1 tablespoon spicy mustard

½ tablespoon horseradish

1 tablespoon fresh chives

Succotash-

One 15-ounce bag frozen lima beans

1 slice of bacon or 1 tablespoon bacon seasoning

½ sweet onion diced

2 cups sweet corn

3 garlic cloves minced

1 cup grape tomatoes

1 lime zested and juiced

1/3 cup sherry vinegar

1 tablespoon honey

1 tablespoon extra-virgin olive oil

½ teaspoon celery seeds

Directions:

Crab Cakes-

1. Add Ritz crackers to a food processor and pulse to a fine crumb.
2. Mix yogurt, Worcestershire, egg, Dijon mustard, and Old Bay in a medium bowl.
3. Add crab meat to ritz and mix gently.  Fold in yogurt sauce with a spatula scraping the sides of the bowl.
4. Use a large cookie scooper to make 2 inch balls. 
5. Refrigerate crab cakes for at least 30 minutes before cooking.
6. Spray air fryer basket with nonstick spray. 
7. Air fry at 370 for 8-10 minutes.
8. Mix remoulade ingredients in a small bowl and refrigerate until ready to serve.
9. Serve crab cakes on buns or lettuce with sliced tomato and remoulade sauce.

Succotash-

1. Place lima beans in a medium saucepan and cover with water.  Add slice of bacon or bacon seasoning.  Bring to a boil over medium high heat.  Once boiling reduce heat to medium low and allow beans to simmer for 8 minutes until tender. Drain beans and discard bacon if using.
2. Spray a nonstick pan with olive oil spray.  Sauté the onion of medium low heat for 3 minutes.  Then add garlic and frozen corn.  Mix often and cook 3 minutes.  Add frozen okra and cook another 2-3 minutes.
3. Add lima beans and corn mixture to a medium bowl.  Mix in tomatoes. 
4. Whisk vinegar, honey, lime juice and zest, celery seeds, and olive oil in a small bowl.  Pour vinaigrette over beans and mix well. 
5. Serve warm or refrigerate until ready to serve.