Crab Cakes; Buffalo Chicken Tenders - Cook's Companion CC7115 User Manual

Crab Cakes

Serves 2–4
1 tablespoon olive oil
1 small onion, minced
1 stalk celery, minced
1 small red pepper, minced
2 tablespoons butter
½ teaspoon crab seasoning
2 tablespoons heavy cream
1 teaspoon lemon juice
1 teaspoon Cayenne pepper sauce
1 teaspoon Worcestershire sauce
8 ounces lump crab meat
1 large egg, beaten
1 cup panko crumbs
non-stick spray
Dipping Sauce
1 tablespoon mayonnaise
1 teaspoon spicy mustard
1 teaspoon ketchup
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Buffalo Chicken Tenders

Serves 4
1 pound chicken tenders, trimmed
1 cup ranch dressing
1 cup flour
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon cayenne pepper
non-stick spray
½ cup Buffalo sauce, bottled or see previous recipe
¼ cup crumbled blue cheese (optional)
1.
Place the chicken tenders in a bowl with ranch dressing and marinate
for one hour.
2.
In a shallow glass baking dish combine flour, salt, garlic powder, and
cayenne pepper.
3.
Dip each chicken tender into the seasoned flour.
4.
Shake off excess flour.
5.
Place 2 chicken tenders in the basket and spritz with non-stick spray.
6.
Put the basket and pan into the appliance
7.
Set the temperature to 400 and the timer for 13 minutes.
8.
Shake basket a few times.
9.
Once cooking is complete remove. Repeat with remaining chicken.
10.
Toss tenders in a bowl with Buffalo sauce to coat.
11.
Place the tenders on a platter and while still hot, sprinkle with
blue cheese.
12.
Serve with carrot and celery sticks and blue cheese dressing.
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