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Orange Ginger Squash Soup With Sesame Crusted Crab Cake Recipe

Nutrition per serving    (USDA % daily values)
CAL
313
FAT
84%
CHOL
34%
SOD
18%

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Ingredients for 30 servings

3 tablespoons dry sherry

3 large butternut squash, peeled, halved, seeded, cut into 2-inch cubes

2 tablespoons canola oil

2 quarts chicken stock plus water to cover

3 tablespoons freshly squeezed lemon juice

3 garlic cloves, sliced

4 tablespoons minced fresh ginger

1 cup freshly squeezed orange juice

2 cups canola oil, for frying

3 tablespoons minced fresh ginger

3 small scallions, finely chopped

3 cups lightly toasted sesame seeds

1 1/3 cups mayonnaise

3 eggs, beaten

1 orange, zested

3 pounds lump crabmeat, picked over

3 medium onions, chopped

Salt and pepper, to taste

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