16
1
garlic clove, finely chopped
¼
teaspoon (1 ml) kosher salt
16
ounces (453 g) lump crabmeat, picked through
to remove any shells
2
large eggs, lightly beaten
1
cup (250 ml) panko breadcrumbs, plus extra for dredging
½
cup (125 ml) mayonnaise
1
teaspoon (5 ml) Worcestershire sauce
1
teaspoon (5 ml) Dijon mustard
1½
teaspoons (7.5 ml) seafood/crab seasoning
Olive Oil for spraying/brushing
Lemon wedges for serving
1. Place the AirFryer Basket onto the Baking Pan and coat
with nonstick 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
peppers, onions and garlic. Sweat for about 5 minutes, until the
vegetables 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
mixing 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 (60 ml) 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
(200°C). 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 (454 g) shelled and deveined large raw shrimp
½
cup (125 ml) unbleached, all-purpose flour
½
cup (125 ml) cornmeal (white or yellow)
1½
teaspoons (7.5 ml) chili powder
1
teaspoon (5 ml) thyme
½
teaspoon (2.5 ml) ground cumin
½
teaspoon (2.5 ml) garlic powder
½
teaspoon (2.5 ml) sweet paprika
½
teaspoon (2.5 ml) kosher salt
¼
teaspoon (1 ml) freshly ground black pepper
1
large egg
3
tablespoons (45 ml) whole milk
Nonstick cooking spray
Vegetable oil, for spraying or brushing
1. Rinse and dry shrimp well.
2. Stir together the flour, cornmeal, chili powder, thyme, cumin, garlic
powder, paprika, salt and pepper in a medium bowl. Beat the egg
together with the milk in a separate bowl.
3. Place the AirFryer Basket onto the Baking Pan and coat with
nonstick spray. Reserve.
4. Dip each shrimp into the egg mixture and then toss in the seasoned
flour to completely coat.
