Cascadia Crab Cakes

cascadia mushrooms crab cakes recipe


Cascadia Crab Cakes

These crab cakes make the best of the Pacific Northwest with fresh crab and organic mushrooms
Prep Time20 mins
Cook Time10 mins
Course: Appetizer


  • 1/2 - 1 lb fresh shiitake or mixed mushroom de-stemmed and diced fine
  • 1/2 dungeness crab cooked & shelled
  • 1 egg
  • 2 cloves garlic minced
  • 1 tsp fresh thyme
  • Panko bread crumbs
  • salt & pepper


  • Dry sauté mushrooms until golden brown. Season lightly with salt & pepper; set aside to cool.
  • In a large bowl, shred the cooked crab meat with a fork. Mix in cooked mushrooms, thyme, garlic, and beaten egg. Mix thoroughly.
  • Mix in bread crumbs until the mixture is a good consistency to form patties. It should be moist but not dripping.
  • Heat a large skillet and melt enough butter or cooking oil to coat the pan. Form crab mixture into golfball-sized patties with your hands and place them one-by-one into the hot skillet. Do not crowd them.
  • Allow crab cakes to brown before turning, about 5 minutes. Flip cakes and squash down gently with your spatula, being careful not to break them up.
  • Serve hot with cocktail or tartar sauce. They can also be refrigerated and re-heated.

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