Lion's Mane Mushroom “Crab” Cakes
I found this recipe on yummyaddiction.com These Lion’s Mane “Crab” Cakes are made with mushrooms instead of crab meat but taste like a real thing. A quick and easy vegetarian meal, which is not only incredibly delicious but also packed with health benefits!
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Serves 6 cakes
Ingredients
1 large egg
1/4 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons finely chopped fresh parsley
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 lb. (450g) Lion's Mane mushrooms shredded to resemble crab meat
1/2 cup panko breadcrumbs
1 tablespoon olive oil
Directions
In a large bowl, mix together the egg, mayo, Dijon, Worcestershire sauce, Old Bay seasoning, salt, black pepper, parsley, lemon juice, and lemon zest.
Start by cleaning your Lion's Mane mushrooms with a brush or damp cloth / paper towel to remove any dirt. Don't rinse them in water because Lion's Mane will absorb it and too much moisture can ruin the dish. If you rinsed the mushrooms, wring them out like a sponge and let dry on paper towels before cooking.
Next, shred Lion's Mane mushrooms with your hands to resemble the texture of crab meat. Don't leave big pieces because it will be difficult to make them stick together later.
Add the shredded Lion's Mane mushrooms and mix gently but thoroughly to cover all pieces. Add the panko breadcrumbs and mix well again. Shape the mixture into 6 cakes. Pack them firmly so they stick together when cooking.
Heat the olive oil in a skillet over medium-high heat. Place the “crab cakes” in a skillet and cook for about 3-4 minutes per side, until golden brown. Transfer the cakes on paper towels to get rid of excess oil (optional).
Garnish with chopped parsley and serve with tartar or aioli sauces and lemon wedges on the side.
Make it your own
Substitute vegan mayo, flax egg if vegan
Substitute yellow mustard for Dijon
Substitute Gluten Free Panko
*Be sure to Look for perfectly white Lions Mane, because if there are discolored areas (yellow or brown), they are probably not fresh. You can still use them by cutting discolored parts off, though. Other kinds of mushrooms won’t work for this recipe*
Store in an airtight container in the refrigerator for a couple of days. Reheat in an air fryer or in a hot skillet until heated through.