12
1
2-inch (5 cm) piece ginger, peeled and grated
2
garlic cloves, grated
¼
cup (60 ml) toasted sesame seeds
6
green onions, thinly sliced
1. Put the sesame oil, soy sauce, honey, grated ginger and garlic into a
large bowl. Whisk together. Add the sesame seeds.
2. When chicken wings are ready, transfer them to the large bowl
and toss evenly. Sprinkle with the sliced green onions. Serve
immediately.
Nutritional information per serving of Sesame Ginger Sauce
[about 1 teaspoon (5 ml), enough to cover 1 wing]:
Calories 39 (78% from fat) • carb. 2g • pro. 0g • fat 3g • sat. fat 0g • chol. 0mg
sod. 68mg • calc. 4mg • fiber 0g
Crab Cakes
With chunks of lump crabmeat, these crab cakes are sure to impress.
Makes about 16 crab cakes
16
ounces (453 g) lump crab meat
1
teaspoon (5 ml) extra virgin olive oil
1
medium red bell pepper, finely chopped
1
jalapeño, seeded and finely chopped
3
green onions, sliced
1
garlic clove, finely chopped
¼
teaspoon (1 ml) kosher salt
2
large eggs, lightly beaten
1
cup (250 ml) panko breadcrumbs, plus about ½ cup (125 ml)
extra for dredging
½
cup (125 ml) prepared mayonnaise
1
teaspoon (5 ml) Worcestershire sauce
1
teaspoon (5 ml) Dijon mustard
1½
teaspoons (7.5 ml) seafood seasoning
Hot sauce (optional)
Olive oil, for spraying
Lemon wedges, for serving
1. Pick through crabmeat to make sure there are no shells; reserve
in refrigerator.
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, green onions and garlic. Sweat for at least 5 minutes,
until the vegetables soften slightly; stir in the salt.
3. Remove the vegetables from the heat and allow them to cool for a
few minutes. Once cool, add the vegetables to the crabmeat. Add
the eggs, panko, mayonnaise, Worcestershire, Dijon and seafood
seasoning and a dash or two of hot sauce if desired.
4. Gently mix all ingredients together. The best way to mix the crab
mixture is with clean hands; however, you can also mix with a
spoon. Mix carefully to keep the crabmeat intact.
5. Using a 1/4 cup (60 ml) dry measuring cup, form the mixture into
cakes and place them on a clean plate, separating the layers of
cakes with wax paper if necessary. Cover with plastic wrap and
refrigerate for 1 hour before cooking.
6. Dredge the crab cakes in remaining panko crumbs. Place the
AirFryer Basket onto the Baking Pan. Put the cakes into the basket
and spray liberally with olive oil.
7. Put the assembled pan into rack Position 2. Set the oven to AirFry
at 400°F for 10 minutes. Cook until evenly browned. Serve
immediately, with lemon wedges on the side.
Nutritional information per crab cake:
Calories 220 (41% from fat) • carb. 17g • pro. 15g • fat 10g • sat. fat 2g • chol. 90mg
sod. 500mg • calc. 106mg • fiber 1g
