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

LION Lunch Hour: Food labels and exercise
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LION Lunch Hour: Food labels and exercise

Should food labels list the amount of exercise needed to burn off that food item instead of calories? Producer Chris joins the LION Lunch Hour crew to discuss!