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Crab and Pine Mushroom Cakes<\/p>\nCrab and Pine Mushroom Cakes<\/p>\n
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1 lb (450 g) white fish (cod, halibut, sole)<\/p>\n
\u00bc cup (60 mL) whipping cream<\/p>\n
2 cups (500 mL) crabmeat (from a 1\u00bd lb [680 g] crab)<\/p>\n
1 cup (250 mL) finely diced pine mushrooms<\/p>\n
1 tsp. (5 mL) minced garlic<\/p>\n
1 green onion, thinly sliced<\/p>\n
salt and pepper, to taste<\/p>\n
1 cup (250 mL) Panko or breadcrumbs<\/p>\n
2 T. (30 mL) canola oil<\/p>\n
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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 \u00bc 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Crab and Pine Mushroom Cakes 1 lb (450 g) white fish (cod, halibut, sole) \u00bc cup (60 mL) whipping cream 2 cups (500 mL) crabmeat (from a 1\u00bd 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…<\/p>\n