Blog

Crabcakes by Little Mushroom Catering

Chef Jason from Little Mushroom CateringIf you were at this year’s Heffner Spring Show you would have seen Chef Jason from Little Mushroom Catering create delicious Fennel Crabcake up on stage during one of the many expert talks.
And if you were like myself, you didn’t have a pen to quickly scribble down the ingredients and the how-to or had enough space on your phone to record the entire presentation. Troublesome, I know.
But don’t worry, Little Mushroom Catering were more than happy to share again.
So, without further delay…
Little Mushroom Catering Fennel Crabcake
Yield: 2 dozen hors d’oeuvres size, or 8 large
Ingredients:
1 lb cooked crab meat
1/3 red onion, fine dice
1/3 head fennel, tops removed and fine dice
2 cloves garlic, fine dice
3 Tbsp grainy Dijon mustard
2 Tbsp Worcestershire Sauce
2 Tbsp Hot Sauce
4 Tbsp Mayonnaise
1 Whole Egg
5-10 Tbsp Panko Bread Crumbs, plus more to coat
Salt and Pepper to taste
Instructions:
Drain the crab meat of as much liquid as possible, by pressing it with your hands or into a strainer over a bowl.
In a bowl, with your hands or a wooden spoon, mix together all ingredients other than the bread crumbs until thoroughly combined.
Add the bread crumbs 2-3 Tbsp at a time and mix thoroughly between each addition. You want the mixture to stick to itself while being able to hold its own shape. If you think you’re getting close, let it sit for 1 minute to let the bread crumb absorb some liquid and then check it again. If it’s too crumbly, add more mayonnaise. If it’s too soft, add more bread crumb.
Check for seasoning, add more salt or pepper if desired.
With a scoop or your hands, form the mixture into a “puck-like” shape. The serving size can vary, but you want to make sure they are no more than 1″ thick.
Put some bread crumbs in another bowl. One at a time, toss your crab cakes in the bread crumbs until they are evenly coated, and set aside.
Heat 1/4″ of oil in a pan over a medium-high heat. Do not let your oil smoke. Fry each side of your crab cakes until golden. Be sure not to over-crowd your pan.
Serve with remoulade, spicy mayonnaise, tartar sauce, lemon juice and fresh herbs, or hot sauce.
There you have it, delicious Fennel Crabcake from Little Mushroom Catering.
If you need a full service event caterer at your next event, call Little Mushroom Catering in Cambridge, 226-791-4537, or email info@littlemushroomcatering.com.