Pumpkin-Crusted Crab Cakes: A Fall Twist on a Classic

by Jon Henry

Looking for a unique and delicious appetizer or main course that captures the flavors of fall? Look no further than these Pumpkin-Crusted Crab Cakes! This recipe combines the sweet and savory flavors of pumpkin with the delicate and flavorful crab meat, creating a truly unforgettable dish.

Ingredients:

  • 1 pound crab meat, picked over for any cartilage
  • 1/2 cup pumpkin puree
  • 1/4 cup breadcrumbs
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying

Instructions:

  1. Combine ingredients: In a large bowl, combine crab meat, pumpkin puree, breadcrumbs, egg, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix gently until just combined.
  2. Form patties: Shape the mixture into 8 equal-sized patties.
  3. Cook: Heat vegetable oil in a large skillet over medium-high heat. Cook the crab cakes for 3-4 minutes per side, or until golden brown and cooked through.
  4. Serve: Serve the crab cakes hot with tartar sauce or your favorite dipping sauce.

Tips:

  • For a gluten-free option, use gluten-free breadcrumbs.
  • To add a little extra heat, add a pinch of cayenne pepper to the mixture.
  • Serve the crab cakes with a side of roasted vegetables or a fresh salad.

Conclusion

These Pumpkin-Crusted Crab Cakes are a delicious and festive appetizer or main course that is perfect for fall gatherings. The sweet and savory combination of pumpkin and crab meat is sure to impress your guests. Give this recipe a try and experience a taste of autumn on your plate!

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