How To Make Crab Cakes with Smoky Pumpkin Sauce - Best Recipe | Charleston Magazine

Ingredients

• 2 lbs. lump blue crabmeat
• 2 cups gluten-free bread crumbs or rice crumbs
• 4 Tbs. olive oil, divided
• 1 cup finely diced red onion
• 1/3 cup finely diced shallots
• 2 small Serrano peppers, finely diced
• 3 cloves garlic, finely chopped
• 1 cup Duke’s light or regular mayo
• 2 Tbs. prepared horseradish
• 1 egg, lightly beaten
• 1/2 cup chopped cilantro
• 2 Tbs. chopped flat-leaf parsley
• 2 tsp. grated lime zest
• 1 tsp. paprika
• 1/4 tsp. sea salt
• 1/4 tsp. black pepper
• Lime wedges
• Smoky Pumpkin Sauce (recipe follows)
• 6 Tbs. canned pumpkin
• 5 Tbs. Duke’s light or regular mayonnaise
• 1/4 cup cilantro leaves
• 1 ancho chile in adobo sauce
• 1 Tbs. olive oil
• 1 Tbs. dark molasses
• 1 Tbs. aged sherry vinegar
• 1 Tbs. fresh lime juice
• 1 tsp. grated fresh ginger
• 1 tsp. grated lime zest
• 1/4 tsp. cardamom
• Sea salt
• black pepper
• Toasted pumpkin seeds for garnish