Crab Cakes

Intermediate Recipe
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: 2


INGREDIENTS:


For crab cakes:
1 large egg, beaten
17g of mayonnaise
11g Dijon mustard
5 ml Worcestershire sauce
2g Old Bay seasoning
2g of salt
A pinch of white pepper
A pinch of cayenne
26g celery, finely diced
45g red pepper, finely diced
8g fresh parsley, finely chopped
227g of crab meat
28g breadcrumbs
Nonstick Spray Oil

Remodeled:

55g of mayonnaise
15g capers washed and dry outed
5g sweet pickles, chopped
5g red onion, finely chopped
8 ml of lemon juice
8g Dijon mustard
Salt and pepper to taste


DIRECTIONS:


1. Mix the ingredients of remodeled until everything is well
incorporated. Set aside

2. Beat the egg, mayonnaise, mustard, Worcestershire sauce, Old Bay
seasoning, salt, white pepper, cayenne pepper, celery, pepper, and
parsley.

3. Gently stir the crab meat in the egg mixture and stir it until well
mixed. Sprinkle the breadcrumbs over the crab mixture and fold
them gently until the breadcrumbs cover every corner.

4. Shape the crab mixture into 4 cakes and chill in the fridge for 30
minutes. Select Preheat in the air fryer and press Start/Pause.

5. Place a sheet of baking paper in the basket of the preheated air
fryer. Sprinkle the crab cakes with cooking spray and place them
gently on the paper. Cook the crab cakes at 205°C for 8 minutes
until golden brown.

6. Flip crab cakes during cooking. Serve with remodeled.


NUTRITION: Calories 110 Fat 6.5g Carbs 5.5g Protein 7g

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