Pekepeke-Kiore Crab Cakes

Instructions:

·        250g Pekepeke-Kiore Mushrooms.

·        2 tbls mayo.

·        1 egg.

·        1 tsp Worcestershire sauce.

·        ¼ cup of sweet, diced onions.

·        1 tbls finely chopped parsley.

·        1 ½ tsp Old Bay seasoning.

·        ½ tsp smoked paprika.

·        Salt and pepper to taste.

·        1/3 cup of panko breadcrumbs.

·        2 tbls olive oil.

Instructions

1.     Shred the Pekepeke-Kiore mushroom to resemble crab meat.and place them to a large skillet with 2 tablespoons of water and pinch of salt.

2.     Simmer the mushrooms over medium heat, covered, stirring occasionally, for 5-10 minutes until all the water from the mushrooms has released. Set aside and allow the mushrooms to cool.

3.     Combine the mayo, Dijon mustard, egg, Worcestershire sauce, onions, parsley, Old Bay seasoning, smoked paprika, salt, and pepper in a large bowl. Mix well.

4.     Once the Pekepeke-Kiore has cooled, strain/squeeze out any excess moisture from the mushrooms. You don’t want soggy crab cakes.

5.     Fold the mushrooms into the mixture. Stir in the panko breadcrumbs then form the mixture into 4 patties that are 1/2-inch thick.

6.     In a large skillet, heat olive oil at medium heat. Pan fry the patties for 3 minutes on each side until golden brown. Serve with lemon potato wedges and tartar sauce. Garnish with chopped parsley. Enjoy!