SUPER EASY / NATURAL RELEASE / CAN BE GLUTEN-FREE
Crab Cake
6 servings
For us, this was the most surprising recipe after months of testing: a single Bundt pan crab cake, maybe a loaf cake, not fried crisp but steamed and light. No, it’s not authentic, but it’s a tasty meal with a salad on the side.
Don’t use expensive giant or jumbo lump crabmeat. But also don’t use the cheaper claw meat which can be quite fishy. Instead, use standard lump, back fin, or “special” crabmeat. The best crabmeat for this is found in pasteurized cans in the refrigerator case near the fish counter.
2 tablespoons olive oil, plus additional for greasing the pan
2 medium celery stalks, thinly sliced (⅔ cup)
1 small yellow onion, chopped (½ cup)
1 small yellow bell pepper, stemmed, cored, and chopped (½ cup)
1½ cups water
1 teaspoon mild paprika
1 cup plain panko breadcrumbs
½ cup regular or low-fat mayonnaise
1 large egg
2 tablespoons Dijon mustard
1 tablespoon dried sage
1 teaspoon ground black pepper
½ teaspoon dried thyme
Several dashes hot red pepper sauce, such as Texas Pete or Tabasco Sauce (optional)
1 pound crabmeat, picked over for shells and cartilage
1.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 5 minutes
If necessary, press: START
2. Warm the oil in a 3-, 6-, or 8-quart cooker for a minute or two. Add the celery, onion, and pepper. Cook, stirring occasionally, until the onion softens, about 3 minutes. Scrape this mixture into a large bowl and set aside to cool to room temperature, about 20 minutes. Meanwhile, clean and dry the insert; return it to the pot.
3. Pour the water into the insert. Set a heat- and pressure-safe trivet in the pot. Generously oil the inside of a 7-inch Bundt pan. Sprinkle the paprika evenly around the interior of the pan, giving it a light coating.
4. Stir the breadcrumbs, mayonnaise, egg white, mustard, sage, pepper, thyme, and hot red pepper sauce (if using) into the onion mixture until uniform. Gently stir in the crabmeat, then pack this mixture into the prepared pan.
5. Cover the pan tightly with foil, then use a knife to poke a large hole in the center of the foil where the center hole of the Bundt pan is. Transfer the pan to the trivet in the cooker. Lock the lid onto the pot, making sure the lid seals tight without any foil sticking out around the rim.
6.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 15 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: STEAM, PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 20 minutes with the KEEP WARM setting off
If necessary, press: START
7. When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Transfer the hot Bundt pan to a wire cooling rack. Cool for 15 minutes, then set a plate over the pan, invert the whole thing, and remove the pan. Cool for another 5 minutes or so before slicing into wedges to serve.