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12
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 ¼ 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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