Acorn Squash Dungeness Crab Cakes
Ingredient:
10 oz. Dungeness crab meat
Juice of half lime
½ cup Cooked acorn squash flesh
1 Tbsp Finely chopped onion
½ small apple peeled and diced
1 cup Bread crumbs
1 Egg white
1 Egg yolk
1 oz. Milk
1 Tbsp Wasabi
Pinch of cayenne
Sea salt and white pepper to taste
Light cooking oil and butter for frying
Method:
Cut an acorn squash in half, remove the seeds, coat with oil and bake at 400 for 20- 30 minutes or till tender. When cool, remove the skin and place ½ cup of the flesh aside for this recipe. In a mixing bowl add the crab meat and squeeze the lime juice over the meat. Toss thoroughly. Then add the squash, onions, apple, ¼ cup bread crumbs, egg white, wasabi, cayenne, salt and pepper. Mix thoroughly using your hands but do not over mix. This will prevent breaking up all of the crab meat pieces. In a 9 inch frying pan on medium high heat, add 50/50 oil and butter so that it is ¼ inch deep. In a small bowl, whisk the egg yolk and milk together then place the remaining bread crumbs on a plate. Using a small (2 inch) cookie cutter, fill with the crab mixture and press down to form. Remove the mixture from the cookie cutter and place into the egg and milk wash then coat with the bread crumbs. Use the cookie cutter and press again to reform. Remove the crab cake from the cookie cutter and place into the frying pan. Repeat this until all the crab cakes are in the pan. You can adjust the heat to medium if the cakes are cooking too fast. Cook the crab cakes until golden brown and crispy on both sides. Serve with a Dijonnaise or simply mix mayo with Dijon and some finely diced shallots.
We welcome your feedback or questions at kostaz@telus.net
or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay
Market, North Vancouver.