Thanksgiving Makeover: Pumpkin spice crab cakes

Thanksgiving Makeover: Pumpkin spice latte crab cakes

This Thanksgiving it might be fun to throw something a little bit different on the table that your guests wouldn’t normally expect, today we’re trying a recipe for pumpkin spice latte crab cakes with a spicy cranberry sauce with chef extraordinaire Patrick Evans-Hylton

Now I know what you’re thinking, this can’t possibly be a good combination.

Patrick explains, "A lot of people are like ah pumpkin spice and crab, crab number one is a very neutral flavor and with this the earthy tones there’s just so many nice warm spices with this. The ginger and all, it really works beautifully with crab."

This is a fairly simple recipe that won’t cost you a lot of time but will bring big smiles from your guests at the table.

First, you want to make the pumpkin spice. In a small bowl combine cinnamon, ginger, nutmeg and cloves and whisk to incorporate.

Then on to the sauce. Whisk the ketchup, chile sauce, horseradish, hot sauce and lemon juice together in a medium bowl until combined. Cover and chill for at least an hour before using.

Now to make the crab cakes. Whisk the pumpkin, mayonnaise, egg, lemon juice, pumpkin spice and pepper flakes together in a medium bowl. Put the flour in a shallow dish.

Combine the crabmeat and crumbled cornbread in a separate bowl and lightly toss. Pour the pumpkin mixture over the crabmeat mixture and gently toss to coat. Cover and refrigerate for an hour to firm up.

Form the crab mixture into cakes using a three-ounce ice cream scoop (or about three tablespoons) for each and dredge them lightly in flour.

Heat the peanut oil in a large skillet over medium-high heat and, working with two or three crab cakes at a time, cook until golden, 4 to 5 minutes. Turn the crab cakes and cook until golden on the other side, about 4 minutes. Place on a covered paper towel–lined plate and cover to stay warm while you cook up the rest of the batch or place on an oven-proof plate in a slow oven at around 200 degrees farenheit.

RECIPE

PUMPKIN SPICE CRAB CAKES W/ CRANBERRY COCKTAIL SAUCE- Chef Patrick Evans-Hylton

The rich, earthy flavors of pumpkin and it’s complimentary blend of spices plays nicely with a platform of sweet, subtly flavored crabmeat to create a season-sational crab cake wonderful for the autumn, especially Thanksgiving.

Pumpkin Spice

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

Cocktail Sauce

1 cup whole berry cranberry sauce

1 cup ketchup

1 cup chile sauce

1⁄4 cup plus 1 tablespoon prepared horseradish

1 tablespoon Asian hot sauce, such as Sriracha

3 tablespoons fresh lemon juice

Crab Cakes

3 tablespoons pumpkin puree

3 tablespoons mayonnaise

1 egg

1-1⁄2 teaspoons fresh lemon juice

1-1/2 teaspoons pumpkin spice

1⁄8 teaspoon crushed red pepper flakes

1 pound back-fin crabmeat

1/2 cup crumbled cornbread

2 cups all-purpose flour

1⁄2 cup peanut oil

Make the pumpkin spice. In a small bowl combine cinnamon, ginger, nutmeg and cloves and whisk to incorporate.

Make the sauce. Whisk the ketchup, chile sauce, horseradish, hot sauce, and lemon juice together in a medium bowl until combined. Cover and chill for at least an hour before using.

Make the crab cakes. Whisk the pumpkin, mayonnaise, egg, lemon juice, pumpkin spice, and pepper flakes together in a medium bowl. Put the flour in a shallow dish.

Combine the crabmeat and crumbled cornbread in a separate bowl and lightly toss. Pour the pumpkin mixture over the crabmeat mixture and gently toss to coat. Cover and refrigerate for an hour to firm up.

Form the crab mixture into cakes using a 3-ounce ice cream scoop (or about 3 tablespoons) for each and dredge them lightly in flour.

Heat the peanut oil in a large skillet over medium-high heat and, working with two or three crab cakes at a time, cook until golden, 4 to 5 minutes. Turn the crab cakes and cook until golden on the other side, about 4 minutes. Place on a covered paper towel–lined plate and cover to stay warm while you cook up the rest of the batch or place on an ovenproof plate in a slow oven at around 200F.

Yields 4-6 crab cakes


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