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∙ 30 ∙ ∙ 31 ∙
Ingredients:
16 oz crab meat, picked through for pieces of shell
2 tbsp parsley, chopped
2 tbsp scallion greens, chopped
1 tbsp lemon zest
½ cups mayonnaise
1 egg, beaten
few dashes of hot sauce
¼ cups panko crumbs, half crushed up
1 tsp Dijon mustard
Pinch of salt
Pinch of black pepper
1 tsp oil
Crab
Cakes
Directions:
1. Temperature: 400°F Time: 8 minutes
2. Combine crab meat with the parsley, scallion, lemon zest, mayo, egg, hot sauce, crushed panko,
and Dijon. Mix thoroughly and season with salt and pepper.
3. Form into 2-inch balls with a scoop or by hand and atten into a disc. The mixture will be loose.
4. Preheat the Air Fryer to 400°F. Mix the remaining panko with the oil and combine, season with salt.
With a spatula, place 3 crab cakes into the basket and top each one with panko crumbs. Air fry for
8 minutes. Repeat with remaining crab cakes. Serve with lemon wedges.
Ingredients:
2 each bone-in chicken drumsticks and thighs
For Crumb Mix:
2 cups plain, unsalted bread crumbs
4 tbsp grape seed oil
2 tsp onion powder
2 tsp garlic powder
2 tsp paprika
2 tsp dried thyme
2 tsp sea or kosher salt
1 tsp black pepper, freshly ground
For Buttermilk Marinade:
1 quart buttermilk
1 tbsp sea or kosher salt
2 tbsp hot sauce
Buttermilk
Fried Chicken
Directions:
1. Temperature: 285°F Time: 4 hours and 30 minutes
2. Mix together the ingredients for the buttermilk marinade, add chicken and let marinate in the fridge for
at least 4 hours.
3. Mix together all ingredients for the crumb mixture, manually rubbing the crumbs to coat them with the
oil.
4. Preheat Air Fryer to 285°F. Remove chicken from the buttermilk and coat with the seasoned bread
crumbs. Place chicken in the basket and fry for 30 minutes.
5. Remove the chicken and season with salt. Place on a wire rack to rest for a few minutes before eating.
Air fry chicken in batches.
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