Wild Mushroom Crab Cakes Assembly Instructions

Wild Mushroom Crab Cakes Assembly Instructions

sara reillyNovember 09, 2020

Meatless Monday, November 9, 2020


Brought back by popular demand, vegan friendly crab cakes made with wild mushrooms from Adam's Mushrooms. Served with a lemon tarragon aioli, herbed risotto, fresh green salad & a fresh loaf of garlic bread. 


  • 1 pan crab cakes
  • 1 container lemon tarragon aioli
  • 1 pan risotto
  • 1 container salad
  • 4 oz. dressing
  • 1 foil wrapped loaf of bread
  • 1 bag vegan butter


  • Preheat oven to 400. Once up to temperature, put uncovered pan of cakes into oven. After 20 minutes check temperature continue cooking at 5-10 minute intervals checking temperature until internal temperature reaches 165 degrees. Alternatively cakes can be reheated in a fry pan over medium heat with 1 to 2 tablespoons of a neutral cooking oil. 
  • Risotto can be heated in the oven, covered at the same time as the cakes, or on the stovetop or in a covered microwave safe dish stirring every 60 seconds until 165 degrees. You may need to add a tablespoon or two of water for either method.
  • Bread can be heated in the oven for about 10 minutes or in the microwave for a minute or two until warm (make sure to take the bread out of the foil and wrap it in a cloth or paper towel if heating in microwave.
  • Drizzle or toss dressing with salad.


    • Divide cakes and risotto onto four dinner plates with a dollop of aioli.
    • Serve bread on a small plate or on the side of the dinner plate.
    • Serve salad in seperate plates or bowls.