Grilled Pumpkin Crab Cakes Recipes

GRILLED PUMPKIN CRAB CAKES RECIPE

Steps:

• Preheat grill for cooking with two zones: one for direct grilling over high heat, and one for indirect grilling.
• Scrub the outside of the pumpkin clean.
• Cut the pumpkin in half and remove and discard the seeds and pulp.
• Cut the pumpkin into roughly 2″ squares.
• Grill the pumpkin pieces over direct heat with the skin side down and the hood closed for approximately until the skin side is completely black, and the sides of the flesh are beginning to char (between 5 and 10 minutes).
• Remove from the grill and let cool.
• Use a knife to remove and discard the thin layer of burnt skin and then cut the roasted pumpkin pieces into a 1/4″ to 1/2″ dice.
• Cut the poblanos in half lengthwise.
• Discard the veins, seeds and stem.
• Roast the poblanos, skin-side down with the hood closed, over direct heat for 1 or 2 minutes until the skins are black.
• Remove from grill and let cool, wrapped in paper towels. When cool, use a knife to scrape off the burnt skin. Discard the skin and finely chop the peppers.
• Drain the crab meat if necessary and place in a large mixing bowl. Pick over the crab to remove any pieces of shell.
• Add the poblanos, red pepper, ginger, lemon grass, garlic, scallions, lime zest, egg yolks, melted butter, and mayonnaise (and optional Galangal).
• Mix together with a spoon.
• Add the bread crumbs and stir until well mixed.
• Add 2/3 cup panko and stir only to slightly mix. Gently stir in 2 cups of the roasted pumpkin without crushing the pieces.
• If the mixture is too dry for forming crab cakes, stir in a little more mayonnaise. If it is too moist, stir in more regular bread crumbs.
• Fill a plate with some of the remaining panko.
• Form one round ball of crab mixture at a time and compress with your hands to make firm. Roll each ball in the panko to thoroughly coat, and then flatten into a crab cake about 1″ thick.
• Use your fingers to make sure the edges of each cake are well compressed and firm.
• To make the sauce, combine the mayonnaise, lime juice, chopped chipotle and adobo in a bowl and whisk together.
• Grill the crab cakes over direct heat for about 30 seconds per side to brown. Move to the indirect cooking zone and continue cooking with the hood down for about 12 minutes at 500 degrees (use longer indirect cooking times if you grill cannot achieve high-temperature indirect grilling).
• Remove the crab cakes from the grill and drizzle with the chipotle mayonnaise sauce.
• Serve with more sauce on the side and accompany with lime wedges.

CRAB CAKES WITH CREOLE MUSTARD AIOLI AND GRILLED CORN, RED ONION & RED PEPPER SALAD

Steps:

• For the crab cakes: To a large bowl, add the mayonnaise, Creole mustard, Worcestershire sauce, seafood seasoning, egg, lemon zest and juice and chives. Mix thoroughly to combine. Add the saltine cracker crumbs. Add the crabmeat. Gently fold the crab into the mixture, being careful not to break up the meat too much.
• Form the mixture into four equal-sized crab cakes. Preheat a large saute pan over medium-high heat with some canola oil until it shimmers. Gently place the crab cakes into the pan and cook until golden brown, 3 to 4 minutes. Flip, and cook until golden, 2 to 3 minutes.
• For the salad: Preheat a grill pan over high heat. Place the corn and onions onto the grill pan and grill until charred, 5 to 6 minutes. Flip, then cook until charred and the onions are softened, another 4 to 5 minutes. Remove the corn kernels from the cobs and dice the grilled onions. Set aside.
• Place the red bell pepper onto an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Remove the skin from the bell pepper and rinse under water to ensure all of the black char is removed. Remove the stem, ribs and seeds from the roasted pepper and dice.
• To a large bowl, add the corn kernels, onions, roasted peppers, cilantro, 2 tablespoons of olive oil, red wine vinegar, red pepper flakes and kosher salt to taste. Toss to combine. In a separate bowl, add the arugula, lemon juice, a drizzle of olive oil and kosher salt to taste. Toss to combine.
• For the aioli: To a bowl, add the mayonnaise, Creole mustard, cornichons, cornichon juice, shallots and kosher salt to taste. Mix to combine.
• To serve, place the arugula onto each plate and nestle some of the corn, red onion and red pepper salad next to it. Top with a crab cake and drizzle some of the aioli around the crab cake. Enjoy!