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Crab Cakes with Mushrooms is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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1 pound backfin, backfin-lump or lump crabmeat
2 ounces Shiitake mushrooms, stems removed
2 ounces Portobello mushrooms, gills removed
2 ounces White mushrooms, gills removed
1/4 cup minced onion
1 tablespoon olive oil
1 1/2 tablespoons white wine
1 1/2 tablespoons minced garlic
1 tablespoon minced fresh basil
1 egg, beaten
3/8 cup mayonnaise
1 tablespoon Old Bay Seasoning
1/2 - 1 cup unseasoned bread crumbs
2 tablespoons butter
Thoroughly clean crabmeat of any shells. Set aside. Finely chop all mushrooms. Sauté mushrooms and onions in olive oil until onions are translucent. Add wine, basil and garlic. Cook until most of the liquid evaporates. Allow mixture to cool. When room temperature, add crabmeat, egg, mayonnaise, Old Bay and 1/2 cup bread crumbs. Use hands to mix together thoroughly (should be firm, but not dry). Continue to add bread crumbs until mixture reaches desired consistency. Fashion mixture into 8 cakes. Melt butter in shallow fry pan. Gently fry cakes at moderate temperature until golden. Serves 2 as an entrée, makes 8 appetizers.
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