Cascadia Crab Cakes
Cascadia Crab Cakes
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Category
Appetizer
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
These crab cakes make the best of the Pacific Northwest with fresh crab and organic mushrooms
Ingredients
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1/2- 1 lb Fresh Shiitake or mixed mushroom (de-stemmed and diced fine)
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1/2 lb Dungeness Crab
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1 Egg
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2 Cloves of Garlic
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Panko bread crumbs
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Salt and Pepper
Directions
Dry sauté mushrooms until golden brown. Season lightly with salt & pepper; set aside to cool.
In a large bowl, shred the cooked crab meat with a fork. Mix in cooked mushrooms, thyme, garlic, and beaten egg. Mix thoroughly.
Mix in bread crumbs until the mixture is a good consistency to form patties. It should be moist but not dripping.
Heat a large skillet and melt enough butter or cooking oil to coat the pan. Form crab mixture into golfball-sized patties with your hands and place them one-by-one into the hot skillet. Do not crowd them.
Allow crab cakes to brown before turning, about 5 minutes. Flip cakes and squash down gently with your spatula, being careful not to break them up.
Serve hot with cocktail or tartar sauce. They can also be refrigerated and re-heated.
