Butternut squash 1 medium (organic Georgia squash are in season in the fall to early winter)
Jumbo Lump crab 2 # fresh
Large egg 1
Scallions 5 sliced thin
Garlic 1 clove, minced
Butter 1 teaspoon
Cayenne Pepper 1 pinch
Kosher Salt 1 pinch
Pre heat your oven to 325 degrees. Cut the butternut squash in half and place 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. When cool remove the seeds and center and set aside. Use a spoon to remove the rest of the flesh from the skin and set aside. Measure one cup of squash and place in the refrigerator till cold.
.Sautee garlic and scallions over medium high heat with butter for 2 minutes and cool in fridge to preserve color. Add cayenne pepper and salt.
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 crab & butternut mousse in a bowl. Fold in the crab, 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. |
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5 Seasons Brewmaster Crawford Moran is in charge of nearly 70,000 gallons of beer, so be nice to him! Formerly of Dogwood Brewing, Crawford spends his days sharing ideas a new directions in brewing with long time friend and co-owner Chef Dave Larkworthy. Check out Crawfords blog to see what beers are on the horizon!
At the 5 Seasons we are very fortunate to have many great customers and co – workers. Most of the people who are involved with the 5 are here because they care. They want to be part of something that has real substance and value.