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