Crab and Mushroom Cakes with Chipotle Aioli
- Yield 8 servings
These crab cakes are full of hearty mushrooms, lightly fried then topped with a delicious chipotle aioli.
Ingredients
- Chipotle Aioli:
- 1/3 cup mayonnaise
- 1 -- chipotles chile in adobo sauce (from a 7.5-ounce can), seeded and minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon seafood seasoning, such as Old Bay
- 1 teaspoon Dijon mustard
- Crab and Mushroom Cakes:
- 1 1/3 cups brown rice
- 1/2 cup Great Norther or cannellini beans, drained and rinsed
- 4 teaspoons unsalted butter
- 1/4 cup finely chopped red onion
- 1 small jalapenos, seeded and finely chopped
- 1 large portabella mushrrom, gills removed and finely chopped
- 4 ounces cremini mushrooms, thinly sliced
- 4 ounces button mushrooms, finely chopped
- 1 tablespoon flour
- 1 -- egg, beaten
- 4 teaspoons low-fat mayonnaise
- 3 tablespoons grated part-skim mozzarella cheese
- 2 teaspoons fresh lemon juice
- 2 teaspoons chopped fresh cilantro
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper (divided)
- 1 -- (6-ounce) package refrigerated crabmeat, cleaned and chopped
- 2 -- scallions, thinly sliced
- 4 ounces shiitake mushrooms, stems removed and thinly sliced
- 2/3 -- panko breadcrumbs
- 1/4 cup vegetable oil
Instructions
- To make aioli: Place all aioli ingredients in a bowl and mix thoroughly. Cover and refrigerate until ready to use.
- To make crab and mushroom cakes: Bring 2 cups of water to boil in a large saucepan. Add rice, reduce heat and simmer 30 to 40 minutes. Drain any excess liquid.
- Meanwhile, place drained beans in a large bowl. Mash thoroughly using the back of a fork or potato masher. Set aside.
- Heat butter in a 3-quart saucepan over medium heat. When melted, add onion and jalapeno. Cook 3 to 4 minutes, stirring often. Add portabella, cremini and button mushrooms. Season with salt and pepper. Cook until mushrooms are almost dry. Stir in flour and cook 2 more minutes. Remove from heat and, when cooled to room temperature, fold mixture into the mashed beans.
- Stir egg, mayonnaise, warm cooked rice, cheese, lemon juice, cilantro and cayenne into mashed beans. Fold in shiitake mushrooms, crab and scallions (the mixture will be sticky).
- Portion into 24 mounds by packing mixture into 1/4 cup measure or small ice cream scoop, arranging in a single layer on a baking sheet. Use a flat-bottomed mug or large glass to flatten each mound into a 2 to 3-inch patty. Sprinkle with half of the panko crumbs, pressing in lightly. Use a spatula to carefully turn each patty. Sprinkle with remaining panko.
- Heat 2 tablespoons oil in a nonstick 10-inch skillet until hot over medium heat. Working in batches, cook patties 5 to 8 minutes or until well browned on both sides, adding oil as needed. Keep warm until ready to serve.
- Serve cakes topped with 1 teaspoon of chipotle aioli each.
Recipe Courtesy of the Mushroom Council and mushroominfo.com
