Owner`s manual

Fried Cornish Hens

Prep time: 15 minutes

Cook time: 16-20 minutes

Yield: 4 servings

Ingredients:

Cajun Injector® Cottonseed Oil

2 Whole Cornish Hens

6 oz. Cajun Injector® Creole Butter Recipe Marinade

Cajun Injector® Quick Shake® Cajun Shake® seasoning

Method:

Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Prepare Cornish hens while oil is heating.

Remove giblets and rinse Cornish hens with warm water. Drain cavity completely. While oil is heating,

inject Cornish hens using 1/2 ounce of marinade

in eac

h breast, 1/4 ounce into each leg and thigh.* Rub

Cajun Injector Quick Shake Cajun Shake seasoning on the outside and inside of Cornish hens. Place

Cornish hens in basket and lower slowly into oil. Fry for 10 minutes per pound of meat. Remove basket

and place in a pan to drain excess oil.

Bite Size Crab Cakes

Prep Time: 20 minutes

Cook Time: 3-5 minutes

Yield: 24 1 inch patties

Ingredients:

Cajun Injector® Cottonseed Oil

1 lb. Fresh lump crab meat

1/2 cup Breadcrumbs

1 tbsp. Minced parsley

1/2 tsp. Salt

1/2 tsp. Pepper

1/4 cup Mayonnaise

1 cup Egg, lightly beaten

2 tsps.

Worcest

ershire Sauce

1 tsp. Prepared mustard

Method:

Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Remove any shell pieces from crab meat.

Lightly squeeze to drain excess moisture, transfer to dish, cover and chill until needed. Combine

breadcrumbs, parsley, salt, and pepper; stir well with a whisk. Add mayonnaise, egg, Worcestershire

sauce and mustard; stir well. Gently stir in crab meat. Shape mixture into 24 (1-inch) patties. Fry in 2

batches for 2 minutes or until golden. Remove from hot oil and drain on paper towels. Serve with cocktail

sauce if desired.