CRABCAKES SAUCE RECIPES

HERICIUM OR LIONS MANE MUSHROOM CRAB CAKES - FORAG…

Hericium or Lions Mane Mushroom Crab Cakes - Forag… image

Crabcakes made from lions mane or Hericium mushrooms are a fantastic way to use these mushrooms. Makes 4-6 hefty cakes

Provided by Alan Bergo

Categories Appetizer Main Course Salad

Prep Time 30 minutes

Cook Time 15 minutes

Number Of Ingredients 18

Ingredients

1 lb lions mane or other Hericium mushrooms
¼ teaspoon salt
2 tablespoons water
¼ cup minced scallion
¼ cup minced red bell pepper
½ cup panko breadcrumbs
¼ cup high fat mayonnaise
2 tablespoons chopped herbs like cilantro (tarragon, or Italian parsley)
1 tablespoon worcesterchire or similar (I use mushroom ketchup)
1 teaspoon Old Bay Seasoning (optional, a mix of paprika, cayenne, and extra salt can be substituted)
1 large egg
Kosher salt to taste
All purpose flour (for dredging)
Flavorless oil (for cooking the cakes)
Fresh green salad
Dollop of spicy mayonnaise (optional)
Fresh cut chives (optional)
Lemon wedges

Steps:

Wilt the mushrooms and remove the water
Mix with the crab cake mix
Cooking
Serving

TOP SECRET RECIPES | MAX AND ERMA'S TORTILLA SOUP

Top Secret Recipes | Max and Erma's Tortilla Soup image

After years of fielding requests to clone the delicious signature soup from this 100-unit chain, I was finally able to secure a couple carry-out samples from Max & Erma's at the Cleveland airport while I was there on a biz trip. Wrapped in a bundle of napkins and tucked into a carry-on bag, my samples arrived home in Vegas still warm and ready for analysis. For this one you'll need some white and dark fillets of chicken and a half pound hunk of cheese to shred. It's all that Cheddar cheese that makes this tortilla soup so good. And you'll definitely want to shred your own, since the pre-shredded stuff—while also more expensive—just doesn't melt as well in the chicken broth as cheese that's been shredded just before it goes into the pot. Update 2/8/17: This recipe may work better if you first make a sauce with the cheese before adding it to the soup. After step #2, combine 2 tablespoons of butter with 2 tablespoons of flour in a medium saucepan. Whisk in 1 cup of milk until thickened, about 3 minutes. Remove it from the heat and stir in the cheese until it's melted. Keep the cheese sauce warm over low heat until you need it. Reduce the cornstarch to 1 tablespoon and dissolve it into the chicken broth in a large saucepan. Add the chicken, sauteed vegetables, and remaining ingredients for the soup (except the cheese sauce) and bring the mixture to a boil, then reduce the heat and simmer 10 minutes. Stir in the cheese sauce and simmer the soup for another 10 minutes while you bounce to step #4. Find more of your favorite famous soup recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 25 minutes0S

Prep Time 12 minutes30S

Cook Time 12 minutes30S

Ingredients

Nutrition Facts : Calories 460 calories

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