0.0 – 0 reviews • Shellfish Recipes
| Level: |
Intermediate |
| Total: |
1 hr 55 min |
| Prep: |
55 min |
| Cook: |
1 hr |
| Yield: |
6 servings |
Ingredients
- 6 soup bowl pumpkins
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1/3 teaspoon cayenne pepper
- Salt
- Cracked black pepper
- 6 eggs, separated, yolks reserved, whites whipped to stiff peak stage
- 12 ounces Jonah crab meat
- 2 sage leaves, chiffonade
- 6 ounces Vermont chevre
Instructions
- Preheat oven to 350 degrees F.
- Cut top off of pumpkins. Remove seeds, place pumpkins in large pan with 4 cups of water, cover and bake at 350 for 40 minutes.
- Remove pumpkins from oven, scoop flesh out of pumpkins, reserving the shell. Puree flesh in food processor until smooth.
- Place flesh in a heavy-bottomed pot with the butter, flour, cayenne pepper, salt, and black pepper. Cook with low heat until dry. Remove from heat, add egg yolks and transfer to a stainless steel bowl. Raise oven temperature to 375 degrees F. Fold in crab, sage, chevre, and egg whites.
- Pipe mixture back into pumpkin and bake for approximately 13 minutes.
- Garnish with pumpkin top.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
274 |
| Total Fat |
13 g |
| Saturated Fat |
7 g |
| Carbohydrates |
18 g |
| Dietary Fiber |
2 g |
| Sugar |
7 g |
| Protein |
24 g |
| Cholesterol |
233 mg |
| Sodium |
852 mg |
