Crabcake & Portobello Mushroom Salad
Crab cakes are delicious any time of year. With canned crab meat you can make great variations of your own without having to go to Maryland. Yes, I said canned crab meat bc its March and there's snow on the ground...
....makes 2 big crab patties
Ingredients
- 1 6oz can Crab Meat
- 1 small red onion, diced
- 1 Celery Stalk, diced
- 1 egg
- 1 tbsp Mayo or Cottage cheese
- 2 tsp Dijon Mustard (or just 1 squirt)
- 2 tsp Worchester Sauce + 1 tsp
- 1 shake of Adobo
- 1 tbsp Parsley
- 1/2 cup (or a little more) of Seasoned Bread Crumbs
- 1 tbsp Hoisin Sauce
- 2 Large Portobello caps
- S&P to taste
Dressing
- 2 1/2 tbsp EVOO
- 1 tbsp Sesame Oil
- 1 tbsp Rice Wine Vinegar
- 1 tsp Soy Sauce
- 1 tsp Honey
- S&P to taste
- Sesame Seeds
Directions
- Set oven to 350F. Open and drain canned crab and add to large bowl. Add the first 9 ingredients to bowl. Stir until well mixed. Form patties. If you find the mixture to be too moist, add a little more bread crumbs.
- Drizzle 1 tsp of Worchester Sauce to each mushroom cap. Sprinkle with a little salt. Place patties on top of mushroom cap. Dob 1 tbsp Hoisin Sauce on crab cake. Drizzle with Olive Oil and cook for about 20min or until crab is golden.
- Mix dressing ingredients together and toss with lettuce. Place mushroom and crab cake over bed of lettuce. Enjoy!
**Note: The Worchester Sauce is a bit salty so you may not need need additional salt.
