Crab Cake Tacos and Pumpkin Panna Cotta: DelmarvaLife Facebook Live Recipes – Sept. 6, 2017
There’s nothing better than fresh, local produce and we enjoy when chefs bring a basket full to the DelmarvaLife kitchen.


We combined the end of summer with the beginning of fall today in the kitchen. We made crab cake tacos and pumpkin panna cotta. Both dishes were delicious and you’ve got to try them out for yourself!
Crab Cakes –
- 1LB Backfin Crab Meat
- 1t whole grain Dijon
- 1t worchestshire sauce
- 1t hot sauce
- 1t old bay
- 1t dried parsley
- 2T mayonnaise
- 1 whole egg
- 1 cup cracker crumbs | bread crumbs
Roasted Corn Salsa –
- 2 Ears of Corn
- 1 Large Tomato
- 1 Lime
- 1t Cumin
- 1t Coriander
- 1T olive oil
- 2T Chopped Cilantro
Pumpkin Panna Cotta –
- 1 cup whole milk
- 1 packet gelatin (1/4 ounce)
- 1½ cup heavy whipping cream
- ½ cup sugar
- 1 cup pumpkin pie filling
- 1t Pumpkin Spice
Salted Caramel Sauce –
- 1 cup sugar
- 6 tablespoons unsalted butter, cut into tablespoon pats
- ½ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon sea salt
- Garnish
- 3 tablespoons pumpkin seeds, roughly chopped (optional)