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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.