Mushroom and Crab Cakes

Instructions

1. Step 1

   Melt the butter in the large skillet over medium heat. Add the mushrooms and cook until tender and their released liquid has evaporated.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Cremini Mushroom, 15.0 gr Unsalted Butter

   Cookware: large skillet, spatula

2. Step 2

   Add the garlic and cook over medium heat until fragrant. Transfer the mushroom mixture to the mixing bowl and let it cool.

   Timer: 10 min (fixed)

   Ingredients used: 6.0 gr Garlic

   Cookware: Large Mixing Bowl, large skillet, spatula

3. Step 3

   Add the crab meat, half the panko, eggs, mayonnaise, mustard, green onion, parsley, lemon juice, seafood seasoning, salt, and black pepper. Fold gently until evenly combined.

   Ingredients used: 300.0 gr Crab Meat, 15.0 gr Dijon Mustard, 2.0 piece Egg, 15.0 gr Flat-Leaf Parsley, 1.0 gr Ground Black Pepper, 15.0 ml Lemon Juice, 45.0 ml Mayonnaise, 40.0 gr Panko Breadcrumb, 3.0 gr Salt, 40.0 gr Scallion, 4.0 gr Seafood Seasoning

   Cookware: Large Mixing Bowl, spatula

4. Step 4

   Divide the mixture into 8 equal portions and shape each into a compact cake. Coat the cakes evenly with the remaining panko and arrange them on the baking sheet.

   Ingredients used: 40.0 gr Panko Breadcrumb

   Cookware: rimmed baking sheet

5. Step 5

   Refrigerate the shaped cakes until firm.

   Timer: 20 min (fixed)

   Cookware: rimmed baking sheet

6. Step 6

   Heat the oil in the clean skillet over medium heat. Cook the cakes in batches until crisp and browned on both sides and the centers reach 74°C, turning once.

   Timer: 16 min (fixed)

   Ingredients used: 45.0 ml Vegetable Oil

   Cookware: instant-read thermometer, large skillet, spatula