Being from Boston, my uncles were all fishermen. 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. 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.
It is easy, delicious, and with the use of parchment paper, there is virtually no cleanup. Just simply rinse the air fryer basket, throw after the parchment liner, and your clean up from dinner or lunch is complete. This can be served as the main entree, over rice or over a garden salad.
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Air Fryer, Copycat Legal Seafood Crab Cakes
This is a great copycat recipe, that I found at one of my favorite stores, Stonewall Kitchen. I have been making this for years, today I changed it to an air fryer recipe!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 crabcakes 1x
- Category: Main Course
- Cuisine: American
- 1/3 cup mayonnaise
- 1 teaspoon dry mustard
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 egg
- 1/2 cup crushed saltine crackers
- 1 pound crabmeat
- In a small mixing bowl, combine the mayonnaise, dry mustard Dijon mustard, Worcestershire, egg, and saltines, mix well.
- Then gently fold in the crab meat.
- Shape the patties, and then set in the refrigerator for about an hour.
- Spray the crab cakes generously with olive oil spray, and then set the temperature to 350 degrees F, for 7 minutes. After 7 minutes, flip and add another 7 minutes (spray again)
- Plate, serve and enjoy!