Orange Ginger Squash Soup with Sesame Crusted Crab Cake
- 3 large butternut squash, peeled, halved, seeded, cut into 2-inch cubes
- 2 tablespoons canola oil
- 3 medium onions, chopped
- 4 tablespoons minced fresh ginger
- 3 garlic cloves, sliced
- 1 cup freshly squeezed orange juice
- 2 quarts chicken stock plus water to cover
- Salt and pepper, to taste
- 1 orange, zested
- 3 pounds lump crabmeat, picked over
- 3 eggs, beaten
- 3 tablespoons minced fresh ginger
- 3 small scallions, finely chopped
- 3 tablespoons dry sherry
- 3 tablespoons freshly squeezed lemon juice
- 1 1/3 cups mayonnaise
- Salt and pepper, to taste
- 3 cups lightly toasted sesame seeds
- 2 cups canola oil, for frying
- Preheat oven to 400 degrees F. Soup: Arrange squash on a sheet pan and roast until beginning to brown, about 20 minutes.
- In a stockpot heat oil and saute onion, ginger and garlic until onions are translucent.
- Add roasted squash, orange juice, chicken stock and water to cover.
- Bring to a boil, reduce heat and simmer until squash is tender, about 20 minutes.
- Using an immersion blender, puree soup until smooth.
- Season with salt and pepper and stir in orange zest.
- Crabcakes: In a large bowl mix together the crab, eggs, ginger, scallions, sherry, lemon juice and mayonnaise, mix well.
- Taste and season.
- Form mixture into 30 equal cakes.
- Spread the sesame seeds over a sheet pan and dip both sides of cakes just to coat them.
- In a large wok heat 2 cups canola oil to 350 degrees F. Add crab cakes in batches and fry for about 3 minutes on each side, turning once, or until golden brown.
- Serve 1 crabcake in each bowl of soup.
- Garnish with more orange zest.
butternut squash, canola oil, onions, fresh ginger, garlic, freshly squeezed orange juice, chicken, salt, orange, lump crabmeat, eggs, fresh ginger, scallions, sherry, freshly squeezed lemon juice, mayonnaise, salt, sesame seeds, canola oil
Taken from www.foodnetwork.com/recipes/orange-ginger-squash-soup-with-sesame-crusted-crab-cake-recipe.html (may not work)