Crab and Mushroom Cakes with Chipotle Aioli (Foodservice portion)

Recipe Courtesy of the Mushroom Council and


Take a culinary twist on the traditional crab cake with this crab and mushroom recipe at your next party.

Yield: 24 cakes

Serving Size: 1-4 ounce cake with 1 tablespoon aioli


4 cups brown rice
2 (15.8 oz) cans Great Northern Beans, drained (Note: Cannellini Beans can be used as a substitute for Great Northern Beans)
3 pounds assorted mushrooms (cremini, button, shiitake)
1 pound portabella mushrooms, gills removed
1/2 cup unsalted butter
1 large Spanish onion, finely diced
2  jalapenos, seeded and finely diced
3 tablespoons all-purpose flour
3 eggs, whisked
1/2 cup low fat mayonnaise
1 cup grated part-skim Mozzarella cheese
1/4 cup fresh lemon juice
1/4 fresh cilantro, chopped
1 teaspoon cayenne pepper
2 teaspoons sea salt (divided)
1 teaspoon freshly ground black pepper (divided)
1 pound crabmeat, cleaned and chopped
1/4 cup fresh scallions, thinly sliced
4 cups panko bread crumbs
Vegetable oil

Chipotle Aioli

2 1/4 cups mayonnaise
3 chipotles canned in adobo sauce, seeded and minced
3 tablespoons fresh lemon juice
3 teaspoons seafood seasoning, such as Old Bay
3 teaspoons Dijon mustard


1. Place all aioli ingredients in a bowl and mix thoroughly.  Cover and refrigerate until ready to use.

2. Bring 8 cups of water to boil in a large saucepot.  Add rice, turn heat down and simmer 30 – 40 minutes.  Drain any excess liquid; partially cover and keep warm.  Place drained beans in a large bowl.  Smash thoroughly using the back of a fork or potato masher.  Set bowl aside.

3. Remove stems from shiitake mushrooms. Thinly slice shiitake and cremini mushrooms; finely dice button and portabella mushrooms.

4. Heat butter in a 3-quart saucepan over medium heat.  When melted, add onion and jalapeno. Cook 3 – 4 minutes, stirring often.  Add all mushrooms except shitake.  Season with 1 teaspoon salt and 1/2 teaspoon 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 eggs, mayonnaise, cooked rice, cheese, lemon juice, cilantro and cayenne into mashed beans.  Re-season as needed with remaining salt and pepper.  Fold in reserved shiitake mushrooms, crab and scallions (the mixture will be sticky).

6. Preheat oven to 350 degrees. Using a 1/4 cup measure or small ice cream scoop, gently shape mixture into 24 (4 ounce) patties.  Place panko on a plate or small sheet pan. Gently press each patty in the panko until lightly coated; turn over and repeat to coat both sides. Remove patties to a sheet tray.

7. Heat 1/4 inch of vegetable oil in a non-stick 10-inch skillet. Gently add half of the patties; brown evenly on each side, about 3-4 minutes. Remove to baking tray to keep warm. Repeat with remaining patties.  Place tray in oven for 5 minutes to heat through.

8. Serve cakes topped with 1 tablespoon of chipotle aioli each.

Nutrition Facts

(for 1-4oz. cake with 1 tablespoon aioli): Calories: 324; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 54g; Sodium: 483mg; Protein: 12g; Carbohydrates: 43g; Dietary Fiber: 3g

Family portion


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