Boothbay Harbor Crab Cakes and Frozen Pumpkin Pie

Maine is known around the world for its delightful seafood. While lobster may be what comes to the mind of most when they think of our state, Maine’s other seafood delicacies include clams, oysters, and crab, among others. Today, we are going to look at a recipe from Boothbay Harbor for crab cakes!

For dessert, we have pumpkin pie with a twist! Instead of simply placing the pumpkin mixture into a pie shell and calling it good, this recipe uses ice cream to add another layer. No need for ice cream on the side, it’s in the pie!

Boothbay Harbor Crab Cakes – Cooking Down East

Ingredients

• 1 1/2 cups crabmeat
• 3 eggs, separated
• 1 cup cracker crumbs or soft bread crumbs
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 2 teaspoons lemon juice
• 1 teaspoon minced green pepper
• 1 teaspoon minced celery
• Dash of pepper

Directions

Mix crabmeat, beaten egg yolks, crumbs, melted fat and all seasonings. Blend thoroughly. Fold in stiffly beaten egg whites. Turn mixture into 4 well-greased custard cups. Set them into a pan of hot water and bake at 375 Fahrenheit (190 Celsius) for 25 minutes. Unmold and serve with the following lobster sauce:

• Add 1/2 cup of finely cut lobster to 1 cup of hot medium white sauce.

Frozen Pumpkin Pie – Etta Bryant, MASP

Ingredients

• 1 baked 9-inch pie shell
• 1 quart vanilla ice cream, softened
• 1 cup canned pumpkin
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 cup heavy cream

Directions

Spread ice cream in baked pie shell. Place in freezer until thoroughly hardened.

Blend together pumpkin, sugar, salt, cinnamon, nutmeg, and ginger. Whip cream until stiff. Fold into pumpkin mixture. Spoon into frozen pie shell over the ice cream and freeze.

When serving, cover with additional whipped cream, if you like. Serves 8. This is a dessert that can be made several days in advance.