In an effort to find you readers not only great grilling recipes for the month of June, but uniqueÂ ones as well, I have stumbled on a true gem today.
Say hello to this interesting & very tastyÂ Grilled Pumpkin Crab Cakes Recipe.Â You will surprise your cookout guests with not only a daring recipe, but one that actually works out in the end.Â Enjoy!
- 1 pie pumpkin (about 4 pounds and 6 ” diameter)Â
- 1/2 pound premium canned crab claw meatÂ
- 1/2 pound premium canned jumbo lump crab meatÂ
- 2 poblano peppersÂ
- 4 teaspoons finely-grated fresh ginger (about a 4″ piece)Â
- 2 teaspoons finely-grated fresh lemon grass (about a 6 ” piece)Â
- 16 garlic cloves, finely choppedÂ
- 4 tablespoons finely chopped scallions (about 3 scallions)Â
- Fresh zest of 1 lime, finely choppedÂ
- 2 egg yolks, beatenÂ
- 1/3 cup melted butterÂ
- 1/4 cup mayonnaise (canola mayonnaise is preferred)Â
- 1/2 cup bread crumbsÂ
- 2/3 cup panko (Japanese crunchy bread crumbs) -plus about 1 cup for coating crab cakesÂ
- One red bell pepper cut to 1/4″ diceÂ
- Optional – 1/2 teaspoon ground Galangal (similar in flavor to ginger, but more flowery and intense â€” also known as Laos powder )Â
For the Sauce:
- 1/2 cup mayonnaiseÂ
- Juice from 1/2 limeÂ
- 1 chipotle chile from canned chipotle chiles in adobo sauce, finely chopped plus 1 tablespoon adobo sauceÂ
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 (precision is not important).
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.