Crab Cakes - Cuisinart TOA-60 Manual De Instrucciones

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, 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 lump crab meat
1 teaspoon 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 kosher salt
2 large eggs, lightly beaten
1 cup panko breadcrumbs, plus about ½ cup extra for dredging
½ cup prepared mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1½ teaspoons 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 pep-
pers, 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 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
with olive oil .
7 . Put the assembled pan into Rack Position 2 . Set 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
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