Melt the butter in a skillet over medium heat. Sauté the
onion and celery until they begin to soften, but don't let them brown, for
about 4 minutes.
Transfer the cooked vegetables to a large bowl. Add the
mayonnaise, Dijon mustard, egg, cayenne pepper, salt and freshly ground black
pepper to the bowl. Gently fold the lump crabmeat and 2 tablespoons of panko
breadcrumbs into the mixture, being careful not to break up the crab pieces.
Place the remaining panko breadcrumbs in a shallow dish.
Divide the crab mixture into four portions and shape each into a round patty.
Coat each patty in the breadcrumbs, ensuring both sides and edges are evenly
covered.
Air-fry the crab cakes at 200°C for 5 minutes. Carefully flip the cakes with a spatula and air-fry for another 5 minutes. Serve the crab cakes with tartar or cocktail sauce.
