Crab and Mushroom Cakes with Chipotle Aïoli

Recipe courtesy of the Mushroom Council.

Recipe Ingredients:

Chipotle Aïoli:
1/3 cup mayonnaise
1 chipotles chile in adobo sauce (from a 7.5-oz. can), seeded and minced
1 tablespoon fresh lemon juice
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon Dijon mustard

Crab and Mushroom Cakes:
1 1/3 cups brown rice
1/2 cup Great Northern or cannellini beans, drained and rinsed
4 teaspoons unsalted butter
1/4 cup finely chopped red onion
1 small jalapeño, seeded and finely chopped
1 large portabella mushroom, gills removed and finely chopped
4 ounces cremini mushrooms, thinly sliced
4 ounces button mushrooms, finely chopped
1 tablespoon all-purpose flour
1 large egg, beaten
4 teaspoons low-fat mayonnaise
3 tablespoons grated part-skim mozzarella cheese
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh cilantro
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper - divided use
6 ounces refrigerated crabmeat, cleaned and chopped
2 green onions, thinly sliced
4 ounces shiitake mushrooms, stems removed and thinly sliced
2/3 cup panko bread crumbs
1/4 cup vegetable oil

Cooking Directions:

1. For Chipotle Aïoli: Place all aïoli ingredients in a bowl and mix thoroughly.
2. For Crab and Mushroom Cakes: Bring 2 cups of water to boil in a large saucepan. Add rice, turn heat down and simmer 30 to 40 minutes Drain any excess liquid.
3. Meanwhile, place drained and rinsed beans in a large bowl. Mash thoroughly using the back of a fork or potato masher. Set bowl aside.
4. Heat butter in a 3-quart saucepan over medium heat. When melted, add onion and jalapeño. Cook 3 to 4 minutes, stirring often.
5. Add portabella, cremini and button mushrooms. Season with salt and pepper. Cook until mushrooms are almost dry. Stir in flour and cook 2 more minutes Remove from heat and, when cooled to room temperature, fold mixture into the mashed beans.
6. Stir egg, mayonnaise, warm cooked rice, cheese, lemon juice, cilantro and cayenne into mashed beans. Fold bean mixture into shiitake mushrooms, crab and green onions (the mixture will be sticky).
7. Portion into 24 mounds by packing mixture into 1/4 cup measure or small ice cream scoop, arranging in a single layer on a baking sheet. Use a flat-bottomed mug or large glass to flatten each mound into a 2 to 3-inch patty. Sprinkle with half of the panko crumbs, pressing in lightly. Use a spatula to carefully turn each patty. Sprinkle with remaining panko.
8. Heat 2 tablespoons vegetable oil in a non-stick 10-inch skillet until hot over medium heat. Working in batches, cook patties 5 to 8 minutes or until well browned on both sides, adding oil as needed. Keep warm until ready to serve with the Chipotle Aïoli.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 324; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 54mg; Total Carbs: 43g; Fiber: 3g; Protein: 12g; Sodium: 483mg.

Recipe and photograph courtesy of the Mushroom Council.