Best Orange Ginger Squash Soup With Sesame Crusted Crab Cake Recipes

Orange-Glazed Squash with Sesame image

Provided by Lane Crowther

Yield Makes 12 servings

Number Of Ingredients 11

2 cups orange juice
3/4 cup hoisin sauce*
2 large garlic cloves, minced
1/2 teaspoon Chinese five-spice powder**
2 teaspoons minced peeled fresh ginger
3 1 1/2-pound acorn squash, each cut into 8 wedges, seeded
3 tablespoons oriental sesame oil
1 cup chopped green onions
2 1/2 teaspoons toasted sesame seeds
*Available at Asian markets and in the Asian foods section of some supermarkets.
**Chinese five-spice powder is available in the spice section of most supermarkets.

Steps:

Combine first 4 ingredients in heavy medium saucepan. Boil over medium heat until reduced to 1 1/3 cups, about 30 minutes. Pour into bowl. Mix in ginger. Cool. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 400°F. Place squash on baking sheet. Brush squash on all sides with sesame oil. Turn squash, 1 cut side down, and bake 15 minutes. Turn squash, skin side down. Brush squash with some hoisin mixture. Bake until tender and well glazed, brushing occasionally with some hoisin mixture, about 50 minutes.
Preheat broiler. Generously baste squash with hoisin mixture. Sprinkle with salt. Broil until bubbling, about 2 minutes. Baste with any remaining hoisin mixture. Sprinkle with onions and sesame seeds.

GCCC Style Crab Cake image

Provided by Food Network

Categories appetizer

Time 50m

Yield 8 to 10 crab cakes

Number Of Ingredients 14

1 3/4 cups mayonnaise
6 large eggs
2 tablespoons honey mustard
2 tablespoons fresh parsley
Juice from 1/2 lemon
1/2 ounce baking powder
1/2 ounce seafood seasoning, such as Old Bay
1/2 ounce Worcestershire sauce
3/8 ounce hot sauce
3/8 ounce sriracha
1/8 ounce celery seed
2 1/4 cups panko breadcrumbs
2 pounds jumbo lump crabmeat
Unsalted butter, for cooking

Steps:

Combine the mayonnaise, eggs, honey mustard, parsley, lemon juice, baking powder, seafood seasoning, Worcestershire, hot sauce, sriracha and celery seed in a large bowl. Whisk together, making sure to break up the eggs and combine all the ingredients thoroughly. Add the panko and incorporate it. Let the mixture set for 10 minutes so the panko absorbs as much moisture as possible. Add the jumbo lump crabmeat (if desired, substitute with smaller lump crabmeat to keep your cost down). Mix in the crab gently with your hands so that you don't break up the crab lumps. Refrigerate until the mix solidifies, about 20 minutes.
Add some butter to a nonstick pan over medium-high heat. Use a 4-ounce ice cream scoop to scoop a level crab cake into the pan. Cook the crab cakes in batches until golden brown on one side, 4 to 5 minutes. Then flip with a spatula and cook until the other side is golden brown, 4 to 5 minutes more.

Crab Cake Medalions image

Provided by Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/4 pound fresh crabmeat
1 tablespoon chopped capers
2 tablespoons bread crumbs
1 tablespoon grainy mustard
Sea salt
1 teaspoon all-purpose flour
1 tablespoon chopped Italian parsley leaves
2 tablespoons olive oil
Lemon wedges, for garnish

Steps:

Mix every thing together in a large bowl, kneed with hands delicately, try not to break the crab chunks. Roll the mix with hands in to a golf ball size balls. Heat the pan with olive oil. When the pan is hot, place the balls in the pan, then using spatula press them to about 2/3 inches thick. They are done when both sides are brown. Serve with lemon wedge.

Squash and Crab Soup image

Provided by ellie_

Categories Crab

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 11

6 tablespoons butter
1 carrot, grated
1 onion, minced
1 garlic clove, minced
1/2 teaspoon red pepper flakes
4 yellow squash, grated (7 cups)
4 cups chicken broth
1 lb crabmeat, shells removed
1/2 cup flour
2 cups milk
2 tablespoons chives, snipped (optional garnish)

Steps:

In a dutch oven over medium heat melt butter and then add next 3 ingredients (carrot - garlic) and cook for 6-10 minutes or until vegetables are tender.
Stir in pepper flakes and squash and cook for 10 minutes more.
Stir in chicken broth and bring to a simmer.
Stir in crab meat and cooked until heated through.
In a small bowl whisk together flour and a little milk to make a paste and then add remaining milk. Add to soup and cook for another 10 minutes -- DO NOT BOIL.
Garnish with chives.