Crab and Pine Mushroom Cakes

 

1 lb (450 g) white fish (cod, halibut, sole)

¼ cup (60 mL) whipping cream

2 cups (500 mL) crabmeat (from a 1½ lb [680 g] crab)

1 cup (250 mL) finely diced pine mushrooms

1 tsp. (5 mL) minced garlic

1 green onion, thinly sliced

salt and pepper, to taste

1 cup (250 mL) Panko or breadcrumbs

2 T. (30 mL) canola oil

 

In a food processor, pulse the fish until a rough paste is formed. Add the cream and process until a smooth paste is obtained. Transfer to a mixing bowl and add the crab (without any juice), pine mushrooms, garlic, green onion, salt, and pepper. Mix until a smooth mixture is formed. The mixture should form into a ball without too much effort. If it is too wet, you can add a few breadcrumbs until a drier mixture is formed. Cook a small sample to test for seasoning and adjust if needed. Using an ice cream scoop (or ¼ cup [60 mL] measure), take a scoop of the mixture and form it into a ball with your hands. Place in the Panko or breadcrumbs and roll to coat evenly. Press the ball to form a cake and place on a tray lined with parchment (or silicon) paper. Repeat with remaining crab mixture. Heat a non-stick skillet with the oil, add the crab cakes (in batches if needed), and fry until golden brown on each side. Transfer to a warm oven and let rest while you finish cooking the remaining cakes. Serve warm with coleslaw or mayonnaise flavoured with lemon and garlic.