By SIMON WEBSTER
During my time in America I have lived on the East Coast, West Coast and now, near the Gulf Coast. Each offered a different variety of seafood specialties. Near the Pacific I remember great oysters and salmon, the Gulf Coast, of course has lots of great shrimp, and in the Atlantic regions, there was nothing better than crab.
The crabmeat was always in large chunks, not the small pieces that seem to get smaller and smaller the further you travel from the Atlantic Ocean. I was excited the other day when shopping in Tyler to find some very nice lump crabmeat.
It reminded me of my days in Maryland and I quickly grabbed some and decided to create a recipe for something other than crab cakes.
I wanted to use fresh ingredients but we are in a transition season where summer vegetables are coming to an end and fall produce isn’t quite ready. But I noticed some really nice acorn squash the other day, and thought this could definitely be the perfect combination.
I have to say there were rave reviews. Fall squash combined with crab may sound unconventional, but they were great together because of the buttery flavor of the squash and the creamy texture of the crab.
Add some fresh corn and cherry tomatoes, which I can still get out of the garden, and consider this recipe a flavor bridge from summer to fall.
CRAB-STUFFED ACORN SQUASH
1 small acorn squash
1 cup lump crabmeat
2 tablespoons mayonnaise
1/4 cup sliced cherry tomatoes
2 green onions, sliced thin
1 cob of fresh corn, kernels removed
1 tablespoon pine nuts
1 tablespoon chopped parsley
Salt and pepper, to taste
2 tablespoons grated parmesan cheese
2 tablespoons breadcrumbs
Preheat oven to 375 degrees. Carefully slice squash in half, scoop out seeds. Rub inside with olive oil. Place flesh side down on a baking sheet. Cook until tender, about 30 to 45 minutes. While squash is cooking combine in a bowl all ingredients, except breadcrumbs. Stir to combine. When squash is tender remove from oven and fill with crab mixture. Scatter breadcrumbs over the top. Return to oven and bake for 30 minutes or until crumbs are toasted and crab mixture is heated through.
Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.