Spicy Pumpkin Crab Cakes
Welcome to the fifth and final recipe in our pumpkin series. Delicious, classic, and a little hot, this recipe will have you never wanting to make crab cakes any other way again.
The smoky heat of our Cajun Style Hot Sauce and Cajun Style Seasoning is nicely tempered by the soft, thick sweetness of the pumpkin and crab. If you don’t believe us, give it a try!
Ingredients:
1/2 lb lump crab meat (or canned, drained)
1 cup breadcrumbs (panko works best)
1/4 cup pumpkin purée
2 tbsp mayo
1 egg, beaten
1 tsp Dijon mustard
2 tbsp parsley, chopped
2 tbsp olive oil (for frying)
Lemon wedges, to serve
Directions:
1. Mix your ingredients
In a bowl, mix together your crab, breadcrumbs, pumpkin, mayo, egg, mustard, Merman’s Revenge Cajun Style Seasoning, and parsley.
If you like your crab meat chunky, fold it in gently.
2. Create your patties.
Using your hands, shape 4 patties from your mix.
Try to make them about the same size so they cook evenly together.
Chill them in the fridge for 10 minutes if the mixture is soft. You’ll want them to be fairly solid so they don’t fall apart.
3. Cook and serve your patties.
Heat oil in a skillet. Medium-high heat should do the job.
Fry your crab cakes for 3–4 min per side until they’re golden.
Serve your patties with lemon wedges or a quick dip (mix together mayonnaise, our Cajun Style Hot Sauce, and lemon juice).
4. Enjoy!
