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Mushroom Seafood Cakes

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1 lb fresh mushrooms
12 tbs butter, divided
3/4 cup celery, finely chopped
1/4 cup onion, minced
1 tsp parsley flakes
2 tsp lemon juice, divided
1/2 lb Flounder fillets
1/2 lb Crabmeat
3 tbs mayonnaise
3 large eggs, divided
1 tsp salt
1/4 tsp ground black pepper
1 cup dry bread crumbs
1 inch water, in medium saucepan


  • Rinse, pat dry and chop mushrooms into rice-size (makes about 5 cups). In large skillet heat 6 tbs. butter. Add mushrooms along with celery, onion and parsley flakes. Sauté until liquid evaporates and mushrooms are golden; set aside.
  • In a medium saucepan bring 1 inch water to the boiling point. Add 1 tsp. of the lemon juice and flounder. Reduce heat and simmer 10 minutes or until fish flakes easily with a fork. Cool and flake fish.
  • Add fish and crabmeat, which has been flaked, to mushroom mixture in skillet. Heat slightly. Remove from heat. Combine mayonnaise, 1 egg lightly beaten, salt, black pepper, and remaining 1 tsp. lemon juice. Stir into seafood and mushroom mixture. Shape into 14 cakes.
  • Lightly coat cakes on all sides with dry bread crumbs. Dip into remaining eggs that have been well beaten, and coat again with bread crumbs. In large skillet heat remaining 2 tbs. butter. Add some of the cakes and fry until crisp and brown on both sides, adding additional butter as needed.

Makes 14

Source: The Mushroom Council