Yesterday while out jogging in the forest, I noticed the first golden chantarelle of the season. As you know from my other writings, this is indeed a glorious moment: the first glimpse of those golden nuggets plugged into the green, mossy forest bed without anyone else having yet discovered them (if they had discovered them, they would be gone here in Sweden!).
The family didn’t believe me when I returned home, so I was forced to drag them all out to the very same spot with my mushroom-picking basket, to show them that I was not hallucinating.
I had planned to make crab cakes for dinner, in anticipation of the shellfish season later in the summer. It occurred to me that the mild flavor of chantarelle might fit just perfectly with the delicate flavor of crab. And what a combination it was. So delicious with a bit of sour cream dolloped on top and some new potatoes on the side. Does it get better than this? I am not sure.
Use my usual recipe suggestion for preparing and sautéing wild mushrooms and keep them warm in the oven while you prepare the following recipe for crab cakes.
Crab Cakes with Summer Chantarelle
340 grams or 12 ounces of crab meat
4 pieces white bread, crusts removed and broken into crumbs
1 small onion, finely chopped
1/3 red chilli, finely chopped
2 cloves garlic, crushed
2 cm or 0.8 inches ginger, grated
Salt and pepper
Olive oil for sautéing
Mix all ingredients thoroughly in a bowl until a batter forms. Form the batter into cakes that fit into the palm of your hand. Warm oil in a pan over medium heat. Place the crab cakes in the pan and sauté for 4 minutes on each side, or until lightly browned. Place on a warmed serving dish and scatter the chantarelle on top. Serve with new potatoes and soured cream flavored with a herb such as chive or parseley.