Crab Stuffed Sea Scallops - Todd English TEAF919 Instructions For Use Manual

8. Place two crab cakes in the basket and spritz with oil.
9. Put the basket and heating chamber into the Air Fryer.
10. Set temperature to 400° F and time for 8 minutes. Press On/Off.
11. Once cooking is complete, remove. Repeat with remaining crab cakes.
Serve warm.
12. For the dipping sauce, blend together all ingredients.

Crab Stuffed Sea Scallops

serves 2–4
½ cup instant flour
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
1 large egg
1 tablespoon water
1 cup cracker crumbs
1 pound sea scallops, butterflied
1. In a glass bowl, combine instant flour, salt, pepper, and paprika.
2. In a shallow glass baking dish, beat egg and water together.
3. Place cracker crumbs in another dish.
4. Dip each butterflied scallop in the flour mix, then stuff with ½ tablespoon of
crab mixture.
5. Dip each scallop in the egg then press into the cracker crumbs. Repeat this
procedure with remaining scallops.
6. Place 4 scallops in the basket and spritz with oil.
7. Put the basket and heating chamber in the Air Fryer.
8. Set temperature to 400° F and set the time for 8 minutes. Press On/Off.
9. Once cooking is complete, remove. Repeat with remaining scallops.
10. Serve with lemon wedges and chopped fresh parsley.
nonstick spray
mixture for 2 4-ounce crab cakes—see previous recipe
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