Butternut Squash and Jonah Crab Cakes With Roasted Garlic Purée

Serves 4

Butternut Squash and Jonah Crab Cakes With Roasted Garlic Purée

Ingredients

Crab cake ingredients:

  • 2 cups shredded butternut squash
  • 1 1/2 cups Panko bread crumbs
  • 1 Tbsp Old Bay seasoning
  • 1 whole egg, beaten

Roasted garlic pureé ingredients:

  • 1 whole head of garlic, *Pre heat oven to 300°F, and place whole head of garlic inside*
  • 2-3 Tbsp mayonnaise
  • 1 Tbsp fresh sage, finely chopped
  • 1 Tbsp fresh thyme leaves
  • Salt
  • Lemon juice

Directions

  1. Place whole garlic on sheet pan and place in 300°F oven for 30-45 minutes.
  2. Combine all ingredients in large mixing bowl and mix thoroughly, gently folding by hand. When evenly mixed, allow to sit for 10-15 minutes. 
  3. Divide mixture into 10 evenly sized balls, gently squeeze to bind, and form into cakes. Refrigerate while making pureé. 
  4. When garlic is soft, peel garlic skin and place cloves in a small mixing bowl. Mash with spoon until smooth. Add remaining ingredients and mix thoroughly. Add as much mayo as you like, 2-3 Tbsp should work great. 
  5. Heat non stick pan or seasoned cast iron pan with 3 Tbsp olive oil to medium heat. Oil should be hot, but not smoking. 
  6. Remove formed crab cakes from refrigerator, and place in pan. Allow to fry until deep golden brown, about 5-7 minutes. Carefully flip, and add a little more oil if needed and repeat cooking step. 
  7. Serve immediately with roasted garlic pureé.  Enjoy!

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