Orange Ginger Squash Soup with Sesame Crusted Crab Cake Recipe

Name: Orange Ginger Squash Soup with Sesame Crusted Crab Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 400 degrees F. Soup: Arrange squash on a sheet pan and roast until beginning to brown, about 20 minutes.
2
In a stockpot heat oil and saute onion, ginger and garlic until onions are translucent.
3
Add roasted squash, orange juice, chicken stock and water to cover.
4
Bring to a boil, reduce heat and simmer until squash is tender, about 20 minutes.
5
Using an immersion blender, puree soup until smooth.
6
Season with salt and pepper and stir in orange zest.
7
Crabcakes: In a large bowl mix together the crab, eggs, ginger, scallions, sherry, lemon juice and mayonnaise, mix well.
8
Taste and season.
9
Form mixture into 30 equal cakes.
10
Spread the sesame seeds over a sheet pan and dip both sides of cakes just to coat them.
11
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.
12
Serve 1 crabcake in each bowl of soup.
13
Garnish with more orange zest.

3630

kcal

Calories

348

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Orange Ginger Squash Soup with Sesame Crusted Crab Cake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Ginger Squash Soup with Sesame Crusted Crab Cake

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