RECIPE: Pumpkin Crab Cakes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


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

Most Popular

Latest News

More News