Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Kosher Mushroom ‘Crab’ Cakes with King Oyster Magic

By /
Jump to Recipe Print Recipe
Pareve

Crab cakes are off the menu in a kosher kitchen, but king oyster mushrooms make a surprisingly good substitute. The meaty stems are roasted and shredded into flaky pieces, then mixed with panko, egg, mayonnaise, chives, lemon, Old Bay and a little kelp powder for an ocean-like flavor, and pan-fried until golden.

The Mushroom Technique

Use the stems of king oyster mushrooms, which are dense and hold together well; save the caps for another dish. Roasting them first drives off moisture, and shredding them with a fork creates flaky, crab-like strands. Chill the mixture before shaping so the cakes hold together in the pan.

Kosher Notes

Crab and all other shellfish aren’t kosher, which is why this dish uses mushrooms. These cakes are pareve. Use mayonnaise and seasonings with a reliable hechsher. If you can’t find kelp powder, add a pinch more salt and a squeeze of lemon.

Make-Ahead

The mixture can be made a day ahead. Leftover cakes keep for 2 days; reheat them in a skillet over medium heat to keep them crisp.

Kosher Mushroom ‘Crab’ Cakes with King Oyster Magic
King oyster mushrooms transform into convincing kosher 'crab' cakes with the right technique and seasoning blend.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1½ pounds king oyster mushrooms stems only, caps reserved for another use
  • ¾ cup panko breadcrumbs divided
  • 1 large egg beaten
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh chives finely chopped
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Old Bay seasoning
  • ½ teaspoon kelp powder optional but recommended
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt or to taste
  • ⅛ teaspoon black pepper freshly ground
  • 3 tablespoons vegetable oil for frying

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Preheat oven to 400°F. Trim and clean the king oyster mushroom stems, removing any tough bottom portions. Cut stems into 3-inch pieces and place on a baking sheet.
  2. Roast mushrooms for 15-18 minutes until they're tender and slightly golden. Remove from oven and let cool for 10 minutes.
  3. Using a fork, shred the roasted mushroom stems into flaky, crab-like pieces. You want irregular, chunky shreds rather than fine pieces.
  4. In a large bowl, combine the shredded mushrooms with ½ cup panko breadcrumbs, beaten egg, mayonnaise, chives, lemon juice, Old Bay seasoning, kelp powder (if using), smoked paprika, garlic powder, salt, and pepper.
  5. Mix gently until everything is well combined and the mixture holds together when pressed. If it seems too wet, add a bit more panko. If too dry, add another tablespoon of mayonnaise.
  6. Form the mixture into 8 small patties, about ½ cup each. Place on a plate and refrigerate for 30 minutes to firm up.
  7. Place remaining ¼ cup panko breadcrumbs on a plate. Gently coat each chilled patty with breadcrumbs, pressing lightly to adhere.
  8. Heat vegetable oil in a large skillet over medium-high heat. When oil shimmers, carefully add 4 patties to the pan, leaving space between each.
  9. Cook for 3-4 minutes until golden brown and crispy on the bottom. Flip carefully and cook another 3-4 minutes until second side is golden. Repeat with remaining patties.
  10. Serve immediately while hot and crispy.

Notes

Store leftover mushroom cakes in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for best texture. The mixture can be prepared up to 1 day ahead and kept refrigerated before forming into patties. If you can't find kelp powder, add an extra pinch of salt and a squeeze of lemon for that oceanic flavor.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 245
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 485mg 21%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top