jumbo lump crab meat, squeezed dry and picked through for
shells 340 g
Oil spray
panko breadcrumbs 60 g
garlic powder ½ tsp
paprika ½ tsp
cayenne pepper ¼ tsp
kosher salt 1 tsp
black pepper 1 tsp
rice flour 40 g
eggs, beaten 2
firm white fish (cod, haddock, or tilapia), cut into 1-inch-wide
strips 570 g
Oil spray
small corn tortillas, warmed, for serving 8
avocado, mashed, for serving 1
cilantro, chopped, for serving 2 tbsp
lime, cut into 8 wedges, for serving 1
Food processor
Recipe Preparation
Preparation Steps: Crab Cakes: Stir together the rémoulade ingredients in a medium bowl until well combined, then cover and refrigerate. Whisk together the egg, lemon zest, lemon juice, green onion, Old Bay, Worcestershire sauce, horseradish, mayonnaise, mustard, garlic, salt, and pepper in a large bowl, then fold the panko and crab meat into the mixture. Form the mixture into 6 crab cakes.
Panko-Crusted Fish Tacos: Pulse the panko breadcrumbs in a food processor several times until it is ground more finely, then transfer into a medium bowl and stir in the garlic powder, paprika, cayenne pepper, salt, and black pepper. Set up a breading station with the rice flour in one bowl, the beaten eggs in a second bowl, and the panko mixture in the final bowl. Dredge each piece of fish in the flour, followed by the beaten eggs, and finally the panko, shaking off any excess between each step.
Arrange in Air Fryer: Place the crisper plate into the air fryer basket in Zone1 and Zone 2. Zone 1: Spray the crab cakes on both sides with oil spray and place them onto the crisper plate. Zone 2: Spray the breaded fish all over with oil spray, then place the fish onto the crisper plate.
Cooking Settings: Zone 1: Roast at 200℃ for 6minutes; Zone 2: Roast at 205°C for 5minutes Select Sync and press Start/Pause to finish simultaneously.
Finish & Serve: Zone 1: Remove the crab cakes when done, then serve with the rémoulade.
Zone 2: Remove the fish when done. Build the tacos by placing a piece of fish onto a tortilla, followed by the mashed avocado, chopped cilantro, and a squeeze of lime, then serve.
