Crab and Mushroom Cakes with Chipotle Aioli

  • Yield: 8 servings

Ingredients

Chipotle Aioli:
1/3cup mayonnaise
1 chipotles chile in adobo sauce (from a 7.5-ounce can), seeded and minced
1tablespoon fresh lemon juice
1teaspoon seafood seasoning, such as Old Bay
1teaspoon Dijon mustard
Crab and Mushroom Cakes:
1 1/3cups brown rice
1/2cup Great Norther or cannellini beans, drained and rinsed
4teaspoons unsalted butter
1/4cup finely chopped red onion
1small jalapenos, seeded and finely chopped
1large portabella mushrrom, gills removed and finely chopped
4ounces cremini mushrooms, thinly sliced
4ounces button mushrooms, finely chopped
1tablespoon flour
1 egg, beaten
4teaspoons low-fat mayonnaise
3tablespoons grated part-skim mozzarella cheese
2teaspoons fresh lemon juice
2teaspoons chopped fresh cilantro
1/4teaspoon cayenne pepper
1/2teaspoon sea salt
1/4teaspoon freshly ground black pepper (divided)
1 (6-ounce) package refrigerated crabmeat, cleaned and chopped
2 scallions, thinly sliced
4ounces shiitake mushrooms, stems removed and thinly sliced
2/3 panko breadcrumbs
1/4cup vegetable oil

Instructions

  1. To make aioli: Place all aioli ingredients in a bowl and mix thoroughly.  Cover and refrigerate until ready to use.
  2. 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.
  3. Meanwhile, place drained beans in a large bowl. Mash thoroughly using the back of a fork or potato masher. Set aside.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. Serve cakes topped with 1 teaspoon of chipotle aioli each.
Recipe courtesy of the Mushroom Council’s Mushroom Channel
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