RECIPE: Pumpkin Crab Cakes

Recipes
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Ingredients:

1 pound lump crabmeat

¾ pound canned pumpkin pie mix

¾ cup panko breadcrumbs

1/3 cup mayonnaise

½ each green onions, thinly sliced

½ teaspoon cayenne pepper

sea salt, to taste

freshly cracked black pepper, to taste

1  pound jumbo lump crab meat

Garnish: Fresh parsley or sage leaves and thinly sliced fresh orange

 

Preheat the oven to 350 degrees.

In a mixing bowl combine all the ingredients, except for the jumbo lump crab meat.

Use your hands or a spatula to gently mix the ingredients together until well incorporated.

Gently fold in the jumbo crab. Try not to break apart the jumbo crab pieces.

Form the crab mixture into 6-ounce cakes, using a scoop or by hand. The mixture should produce 8 crab cakes.

Place the cakes onto a parchment lined baking sheet and bake for 5 to 7 minutes in the oven or until golden brown.

Garnish the crab cakes with fresh parsley or sage and a slice of orange.

Note: Crab cakes can also be rolled in additional panko breadcrumbs and then pan fried in canola oil for 3 to 4 minutes on each side. Makes 8 crab cakes.

 

Source: Compliments of Market District

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