PORTLAND, Maine (NEWSCENTER) -- This is the recipe for the Pumpkin Crab Cakes that aired at 4:30 a.m., and 6 a.m., Tuesday on The Morning Report:

Chef Patrick Evans-Hylton

The rich, earthy flavors of pumpkin and its complementary blend of spices play nicely with a platform of sweet, subtly flavored crabmeat to create a season-sational crab cake for autumn and especially Thanksgiving.

Pumpkin Spice
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Cocktail Sauce
1 cup whole berry cranberry sauce
1 cup ketchup
1 cup chile sauce
1/4 cup plus 1 tablespoon prepared horseradish
1 tablespoon Asian hot sauce, such as Sriracha
3 tablespoons fresh lemon juice

Crab Cakes
3 tablespoons pumpkin puree
3 tablespoons mayonnaise
1 egg
1-1/2 teaspoons fresh lemon juice
1-1/2 teaspoons pumpkin spice
1/8 teaspoon crushed red pepper flakes
1 pound backfin crab meat
1/2 cup crumbled cornbread
2 cups all-purpose flour
1/2 cup peanut oil

Make the pumpkin spice. In a small bowl combine cinnamon, ginger, nutmeg and cloves and whisk to incorporate.

the sauce. Whisk the ketchup, chili sauce, horseradish, hot sauce, and
lemon juice together in a medium bowl until combined. Cover and chill
for at least an hour before using.

Make the crab cakes. Whisk the
pumpkin, mayonnaise, egg, lemon juice, pumpkin spice, and pepper flakes
together in a medium bowl. Put the flour in a shallow dish.

the crab meat and crumbled cornbread in a separate bowl and lightly
toss. Pour the pumpkin mixture over the crab meat mixture and gently
toss to coat. Cover and refrigerate for an hour to firm up.
Form the crab mixture into cakes using a 3-ounce ice cream scoop (or about 3
tablespoons) for each and dredge them lightly in flour.
Heat the
peanut oil in a large skillet over medium-high heat and, working with
two or three crab cakes at a time, cook until golden, 4 to 5 minutes.
Turn the crab cakes and cook until golden on the other side, about 4
minutes. Place on a covered paper towel–lined plate and cover to stay
warm while you cook up the rest of the batch or place on an ovenproof
plate in a slow oven at around 200F.
Yields 4-6 crab cakes