Being from Boston, my uncles were all fisherman. Therefore, I was treated to a LOT of seafood, over the years. There was absolutely nothing better than my uncles dropping off the days’ catch to my mom, who would almost make something amazing. I remember my uncle’s dropping off baby lobsters because no one would buy them, now we all know them as chicken lobsters, and if they were free, there would be a line around the block, to get them.
My husband grew up as a good old midwestern boy, but he vacationed every year at Cape Cod, where he ate his share of great seafood.
When I moved to Ohio after we got married, I noticed that the seafood was different, they didn’t have lobsters, they had crab legs, and I literally remember going through the supermarket and saying, what are those? They just looked like something that came from outer space. Instead of cod, they ate salmon. I have never had salmon, so it was an acquired taste, my mother in law made the best salmon that I have ever had. I will probably be making it in the next couple of weeks, as we finish up Lent. She served it with a creamy dill dip, that even my son would eat (granted he would eat it without the salmon, but he would finish his bowl, LOL).
Seafood is important, it’s a great source of protein without a lot of fat. It hits most of the marks, gluten-free, low carb, and other diets.
Pans, I had a hard time finding pans that fit, but then one day, I ran around this amazing, which even includes a muffin tin, talk about a score!
I love a good crab cake sandwich, as do my kids, so today, I thought why not make crab cake sliders? They are really easy to make, and only require a few ingredients that you don’t have in your house.
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Classic French Mussels, they sound complicated but are really one of the easiest things you will make in your air fryer. Simply mix a few ingredients together set in your air fryer oven or basket, and within a few minutes, you will have a dinner fit for a king.
- 1 pound mussels
- 2 tablespoons minced garlic
- 4 tablespoons melted butter
- 2 tablsepoons dry white wine
- 2 tablespoons heavy cream
Start by pouring your Mussels into a large mixing bowl, mix in the garlic, butter, white wine, and heavy cream.
Pour the mussels onto the rack or into the basket.
Set the temperature to 400 degrees F, for 5 minutes, after 5 minutes toss them, or shake the basket. And set for another 5 minutes.
Plate, serve and enjoy!