Air Fryer Crab Cakes

 

We love crab cakes at our house and are always looking for a recipe that is easy and delicious.  I have been enjoying the air fryer a great deal lately and we found this recipe on EatingWell.  This came out fantastic.  They looked a bit well done, but they were nice a moist inside.  We served them with a caesar salad.  This is going to be a regular in our house.  

Ingredients (makes 4 crab cakes)

• 1 large egg
• 1 tbsp Butter (unsalted if available), melted 
• 1/2 tsp Basil, dried
• 1/2 tsp Tarragon, dried
• 1 tsp Worcestershire sauce 
• 1/2 tsp Lemon juice
• 1/2 tsp Paprika
• 1/2 tsp Garlic salt
• 1/2 tsp Onion powder
• 2 tbsp Sour cream
• 8 oz. Lump crabmeat (fresh if possible), drained
• 1/2 Red bell pepper, finely chopped.
• 1/4 cup Panko breadcrumbs
• Cooking spray

Directions

1. Preheat a larger air fryer to 390°F. 
2. Whisk eggs, butter, basil, tarragon, Worcestershire, lemon juice, paprika, garlic salt, onion powder,  and sour cream together in a large bowl. Add crabmeat, bell pepper, and panko and stir gently.
3. With clean hands, shape the mixture evenly into 3 or 4 crab cakes (around 1/3 cup each). Generously coat the fry basket with cooking spray. Add 3 crab cakes to the basket; coat the top of the crab cakes with cooking spray. Cook until deeply browned and crispy on both sides, 14 to 16 minutes.  

Enjoy with Salad or shredded lettuce.

Long-Life Noodles with Chicken and Broccoli

 

I wanted to start mixing up my dishes for the new year.  We love a Chinese noodle dish and I found this late last year.  What a great way to start the new year with Long-Life Noodles, a recipe I found on the EatingWell site.  We changed the protein to chicken and tweaked a few things and loved the way it came out.  We think this is going to be a regular!

Ingredients (3-4 servings)

• 6-8 oz Thin spaghetti
• 1 tsp Sesame oil
• 3 tbsp Oyster sauce
• 3 tbsp Cooking sherry
• 2 tbsp Soy sauce
• 1 ½ tsp Cornstarch
• 1 tbsp Vegetable oil
• 10-12 oz Broccolini, stalks trimmed with larger pieces cut in half.  
• 12 oz Mushrooms, sliced thinly
• 2 Chicken breasts, trimmed and thinly sliced.  
• 2 tsp Garlic, chopped (or cloves)
• 1-2 tsp Sesame seeds

Directions

1. Cook thin spaghetti according to package directions. Rinse and drain well. Toss with sesame oil. Set aside.
2. Whisk together oyster sauce, cooking sherry, soy sauce, and cornstarch in a small bowl.
3. Heat a large flat-bottom wok or large pan over medium-high heat. Add vegetable oil and swirl to coat. Add broccoli and mushrooms; cook, stirring occasionally, for 2 minutes. Add chicken and garlic.  Saute for 4 minutes, stirring continually.
4. Add the sauce and bring to a boil; cook for 1-2 more minutes. Add the noodles to the pan and toss to coat. 
5. Sprinkle with sesame seeds.  

Enjoy!