Over the past decade pumpkin spice has made its way into literally everything, but what do you think about combining that pumpkin spice flavor with another staple, crab cakes? Here's an out of the box recipe for pumpkin spice latte crab cakes from the one and only Patrick Evans-Hylto.
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 cup whole berry cranberry sauce
- 1 cup ketchup
- 1 cup chile sauce
- 1/4 cup plus 1 tbsp prepared horseradish
- 1 tbsp Asian hot sauce, such as Sriracha
- 3 tbsp fresh lemon juice
- 3 tbsp pumpkin puree
- 3 tbsp mayonnaise
- 1 egg
- 1 1/2 tsp fresh lemon juice
- 1 1/2 tsp pumpkin spice
- 1/8 tsp crushed red pepper flakes
- 1 lb back-fin crabmeat
- 1/2 cup crumbled cornbread
- 2 cups all-purpose flour
- 1/2 cup peanut oil
For the pumpkin spice, in a small bowl combine cinnamon, ginger, nutmeg and cloves and whisk to incorporate.
For the sauce, whisk the ketchup, chile sauce, horseradish, hot sauce, and lemon juice together in a medium bowl until combined. Cover and chill for at least an hour before using.
For the crab cakes, whisk the pumpkin, mayonnaise, egg, lemon juice, pumpkin spice, and pepper flakes together in a medium bowl. Put the flour in a shallow dish. Combine the crab meat and crumbled cornbread in a separate bowl and lightly toss. Pour the pumpkin mixture over the crab meat mixture and gently toss to coat. Cover and refrigerate for an hour to firm up.
Form the crab mixture into cakes using a 3-ounce ice cream scoop (or about 3 tablespoons) for each and dredge them lightly in flour. Heat the peanut oil in a large skillet over medium-high heat and, working with two or three crab cakes at a time, cook until golden, 4 to 5 minutes. Turn the crab cakes and cook until golden on the other side, about 4 minutes. Place on a covered paper towel–lined plate and cover to stay warm while you cook up the rest of the batch or place on an ovenproof plate in a slow oven at around 200 degrees F.
Yield: 4 to 6 crab cakes
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