Halloween Crab Cakes

From Cooking Brooke’s blog check out her take on Pumpkin Crab cakes. I haven’t had the chance to sample these cakes yet, buy according to the site “the pumpkin gives the dish a nice nutty flavor that’s not overly sweet and balances the sweetness of the crab”… can’t wait to try it out!

If your looking for some other interesting ways to prepare crab, I recommend heading over to the Crab Recipes site… They recently posted this recipe for

Harbour House Maryland Crab Cakes
1/2 cup breadcrumbs
1 egg, beaten
5 Tbsp. mayonnaise
1 Tbsp. finely chopped fresh parsley
2 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 tsp. salt
1/4 tsp. white pepper
1 lb. crab meat, cartilage removed

Whisk all ingredients except crab meat in medium bowl, mixing well. Fold in crab meat lightly but thoroughly. Form into 6 cakes. Deep fry at 350F until golden brown, 2-3 minutes. Or fry lightly in olive oil in heavy pan, 3-4 minutes each side.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading