Spicy Pumpkin Crab Cakes
MERMAN'S REVENGE RECIPE
SPICY PUMPKIN CRAB CAKES
Classic crab cakes get a fall twist with pumpkin purée, Cajun seasoning and hot sauce for a crisp, golden outside and tender seafood center.
LET'S COOK
DIRECTIONS
MIX THE CRAB CAKES
Combine the crab, breadcrumbs, pumpkin purée, mayonnaise, egg, Dijon mustard, Cajun Style Seasoning and parsley. Fold gently if you like larger pieces of crab.
SHAPE THE PATTIES
Form the mixture into 4 evenly sized patties. If the mixture feels soft, chill the patties for about 10 minutes so they hold together better.
PAN-FRY
Heat the olive oil in a skillet over medium-high heat. Fry the crab cakes for 3–4 minutes per side, until golden brown.
SERVE
Serve with lemon wedges or make a quick dip with mayonnaise, Cajun Style Hot Sauce and lemon juice.
MADE WITH
CAJUN STYLE SEASONING
Bold Cajun flavor with garlic, herbs and a touch of Florida citrus for seafood, pasta, vegetables and more.
EXPLORE CAJUN STYLE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
FOLD GENTLY
Handle the mixture lightly if you want visible chunks of crab in the finished cakes.
CHILL IF NEEDED
Ten minutes in the refrigerator can firm up a soft mixture before frying.
MAKE THE QUICK DIP
Mayonnaise, Cajun Style Hot Sauce and lemon juice make an easy sauce for serving.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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