Butternut Squash Crab Cakes

Even Chefs screw up on occasion!  I was going to do a Southwest version of crab cakes today.  A few days ago I shucked some great Colorado Peaches and Cream Corn and put it in a deli container so it would be ready for this recipe.  I even par-boiled the corn.

Today when I had time to get in the kitchen to make the crab cakes for dinner I got the corn out and luckily I tasted it before putting it into the crab mixture.  It had fermented and turned really sour!!!!! It was unusable.

Jocelyne was at the house cooking with me so I put her in charge of restructuring this recipe and she came up with a really interesting version of the traditional crab cake by adding butternut squash instead of the corn! I was shocked!  I would never have thought of doing that.

Guess what! It was really delicious!  The butternut squash played down the “CRABI-NESS” of the crab!  The squash was subtle and gave the crab cakes a golden soft orange color.  Crazy but fun!

Jocelyne went out to the garden and picked some fresh kale and cucumbers to make a salad to go with the crab cakes.  Simple but delicious.

She decided to make a tart, simple salad dressing from greek yogurt and lime juice to go with the crab and salad.  The tartness of the dressing went well with the crab’s sweet flavors and was delicious with the kale and cucumbers as well.  It was similar to  Tzatziki sauce.

So, when things don’t always work out like you thought they were going to don’t be afraid to play.

This dish was a great example of substituting an unusual ingredient that really worked out well!

Be fearless….that is the motto for today!

Butternut Squash Crab Cakes

  • Servings: 4
  • Difficulty: Intermediate
  • Print

Crab Cakes


16 oz of blue crab meat

1 1/3 c panko bread crumbs

3/4 c frozen butternut squash, diced fine

3 large eggs

oil for frying

salt & pepper to taste


Combine all the ingredients together and stir till mixed.  With wet hands form the crab mixture into pancakes about 3/4 inch thick and place on a plate.  Refrigerate for 10 minutes.

Heat 2 tbsp of oil in a 12-inch nonstick skillet over medium heat.  Carefully add the crab cakes being sure not to crowd them in the skillet.  Fry until golden brown and flip over and fry the other side.  Do not over handle the cakes.  Try to fry the only once on each side.

Serve the crab cakes with the yogurt lime dressing.


Yogurt Lime Dressing


1 lime, zested and juiced

1 tsp dijon mustard

2 tbsp water

1 c yogurt


Combine all the ingredients and mix thoroughly.  Chill the dressing and serve with the Butternut Squash Crab Cakes.


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