Cuisinart TOA-70 Series, Instruction And Recipe Booklet

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Crab Cakes
This showstopper dish can be served either as an appetizer or a first
course . The size of the crab cakes can always be adjusted .
Makes about 18 crab cakes (appetizer/hors d’oeuvre size)
Nonstick cooking spray
1 teaspoon olive oil
1 medium red bell pepper, finely diced
1 jalapeño pepper, seeded and finely diced
3 green onions, thinly sliced
1 garlic clove, finely chopped
¼ teaspoon kosher salt
16 ounces lump crabmeat, picked through to remove any shells
2 large eggs, lightly beaten
1 cup panko breadcrumbs, plus extra for dredging
½ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1½ teaspoons seafood/crab seasoning
Olive Oil for spraying/brushing
Lemon wedges for serving
1 . Place the AirFryer Basket onto the Baking Pan and coat with non-
stick spray . Reserve .
2 . Put a large skillet over medium heat and add the olive oil . Once the
pan is hot and the olive oil shimmers across the pan, add the pep-
pers, onions and garlic . Sweat for about 5 minutes, until the vegeta-
bles are softened . Stir in the salt . Remove from heat and allow to
cool slightly .
3 . Once cool, combine the vegetables with the crabmeat in a large mix-
ing bowl . Add the eggs, panko, mayonnaise, Worcestershire, Dijon
and crab seasoning .
4 . Gently mix all ingredients together . It is best to not break up the
crabmeat, so it is preferable to mix together with clean hands .
5 . Using a 1/4 cup measuring cup, scoop individual cakes and lightly
form with hands . Place onto a clean plate/platter . Cover with plastic
and refrigerate for 1 hour before cooking .
6 . Once ready to cook, pat both sides of the crab cakes into panko and
arrange onto the prepared basket . Spray or brush liberally with olive
oil .
7 . Place into oven in the upper rack position . Set to AirFry at 400°F .
Cook for 10 minutes .
8 . Serve immediately with lemon wedges on the side .
Nutritional information per serving (per crab cake):
Calories 109 (65% from fat) • carb. 4g • pro. 5g • fat 8g • sat. fat 1g
chol. 39mg • sod. 410mg • calc. 26mg • fiber 0g
Cajun Crispy Shrimp
Serve this fun appetizer with spiced-up rémoulade sauce!
Makes about 4 to 5 “snack” servings
Nonstick cooking spray
1 pound shelled and deveined large raw shrimp
½ cup unbleached, all-purpose flour
½ cup cornmeal (white or yellow)
1½ teaspoons chili powder
1 teaspoon thyme
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon sweet paprika
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 large egg
3 tablespoons whole milk