| |
| Mushroom Seafood Cakes |
| |
| 1 lb |
|
Fresh Mushrooms |
|
| 12 Tbs |
|
Butter or Margarine, 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 or (7 1/2 oz. can 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 |
|
|
|
|
| |
| 1 |
Rinse, pat dry and chop mushrooms into rice-size (makes about 5 cups). In large skillet heat 6 T. butter. Add mushrooms along with celery, onion and parsley flakes. Sauté until liquid evaporates and mushrooms are golden; set aside. |
| 2 |
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. |
| 3 |
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. |
| 4 |
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 T. butter. Add some of the cakes and fry until crisp and brown on both sides, adding additional butter as needed. |
|
| |
| Servings: 4 |
| |
| Cooking Tips |
| Serve with tartar sauce or lemon wedges, if desired. |
| |
| Recipe Type |
| Appetizer, Brunch, Side Dish |
| |
| Recipe Source |
|
|
|
|
