Crab cakes are wonderful. They retain good delicate flavors, take to seasoning and spice very well, and can be made in a variety of ways. As someone of Greek heritage, crab cakes, really anything featuring seafood, will always be a staple. This is yet another version of homemade crab cakes.
This is also being recounted from memory since I wasn’t able to find the recipe! Portobello Crab Cakes:
Crab: Jumbo Lump meat, salt, black pepper, paprika, lemon zest and juice, and just a little bit of bread crumbs to help bind everything.
Portobello: salt, black pepper, smoked paprika, lemon juice, and olive oil.
Bake the portobello and crab cakes at 375 degrees for 30 minutes. The reason being is that the mushrooms have a lot of moisture in them, so this will help cook that out. Also, the crab cakes will get a wonderful, light crust on top.
We paired this with left over asparagus and duck breast. The wine was a wonderful Corvo Bianco white blend from Italy. It paired beautifully with everything. You can find this wine at Bistro Romano in Old City Philadelphia.
I hope you enjoy this dinner, and please do not hesitate to ask any questions! Bon Appetite!!