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43
Crab Cakes
1 MIX together rémoulade ingredients until everything is well
incorporated. Set aside.
2 WHISK together the egg, mayonnaise, mustard,
Worcestershire, Old Bay, salt, white pepper, cayenne pepper,
celery, bell pepper, and parsley.
3 GENTLY FLAKE the crab meat into the egg mixture and fold
together until well mixed.
4 SPRINKLE the breadcrumbs over the crab mixture and fold
gently until breadcrumbs are well incorporated.
5 FORM the crab mixture into 4 cake patties and chill in the
fridge for 30 minutes.
6 SELECT Preheat on the Cosori Air Fryer and press
Start/Pause.
7 LINE the preheated cooking baskets with a sheet of
parchment paper. Spray the crab cakes with cooking spray
and lay them gently onto the paper.
8 COOK the crab cakes at 400°F for 8 minutes until golden
brown.
9 FLIP the crab cakes halfway through cooking.
10 SERVE with the rémoulade.
PREP TIME: 35 minutes
COOK TIME: 8 minutes
YIELDS 4 CRAB CAKES
1 large egg, beaten
1¼ tablespoons mayonnaise
¾ teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
A pinch white pepper
A pinch cayenne pepper
¼ cup celery, finely diced
¼ cup red bell pepper, finely diced
2 tablespoons fresh parsley, finely
chopped
½ pound lump crab meat
cup panko breadcrumbs
Nonstick cooking spray
¼ cup mayonnaise
1 teaspoon capers, washed & drained
½ tablespoon sweet pickles, minced
½ tablespoon red onion, finely diced
½ tablespoon lemon juice
½ teaspoon Dijon mustard
Salt & pepper, to taste
CRAB CAKES
RÉMOULADE
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