Butternut Crab Cake

Preheat your oven to 325 degrees. Place squash halves on a sheet pan, cut side down and roast for 20 to 30 minutes or until just soft to the touch on the neck of the squash. Remove from oven and cool. Use a spoon to remove the flesh from the skin and set aside. Measure one cup of squash and place in the refrigerator till cold. Reserve the rest for another use.

Sauté scallions and garlic over medium high heat for 2 minutes and remove from heat. Season with cayenne and salt and then cool in fridge to preserve color.

Check your crabmeat and remove any shells. To make the crab and butternut mousse, place 4 ounces (1/2 cup) of crabmeat and the egg in a food processor and puree on high for 30 seconds. Add the cup of butternut squash you reserved from before and process for 30 more seconds.

Place the remaining crab and the butternut mousse in a bowl. Fold in the reserved scallions and garlic.

Scoop or spoon 4 ounce “cakes” on a non stick sheet pan and cook in your 325 degree oven for 12 to 20 minutes until just set. Remove from oven and enjoy. They are great by themselves or with a little sauce, slaw or arugula salad.