Mushroom Seafood Cakes

Source: America's Favorite Food Associations

These Mushroom Seafood Cakes are delicious!

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Serves: 4
Prep Time: 20 minutes
Cook Time: 45 minutes

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1 pound fresh mushrooms
12 tablespoons butter, divided
3/4 cup celery, finely chopped
1/4 cup onion, minced
1 teaspoon parsley flakes
2 teaspoons lemon juice, divided
1/2 pound flounder fillets
1/2 pound crabmeat, cooked fresh
3 tablespoons mayonnaise
3 large eggs, divided
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup dry bread crumbs
1 inch water, in medium saucepan

Rinse, pat dry and chop mushrooms into rice-size (makes about 5 cups). In large skillet heat 6 T. butter. Add mushrooms along with celery, onion and parsley flakes. Saute until liquid evaporates and mushrooms are golden; set aside. In a medium saucepan bring 1 inch water to the boiling point. Add 1 tsp. of the lemon juice and flounder. Reduce heat and simmer 10 minutes or until fish flakes easily with a fork. Cool and flake fish. Add fish and crabmeat, which has been flaked, to mushroom mixture in skillet. Heat slightly. Remove from heat. Combine mayonnaise, 1 egg lightly beaten, salt, black pepper, and remaining 1 tsp. lemon juice. Stir into seafood and mushroom mixture. Shape into 14 cakes. Lightly coat cakes on all sides with dry bread crumbs. Dip into remaining eggs that have been well beaten, and coat again with dry bread crumbs. In large skillet heat reamining 2 T. butter. Add some of the cakes and fry until crisp and brown on both sides, adding additional butter as needed. Serve with tartar sauce or lemon wedges, if desired.

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