Lion’s Mane ‘Crab’ Cakes
Servings: 6 Cakes | Prep Time: 20 min | Cook Time: 10 min
A delicious, plant-based take on classic crab cakes using the meaty, stringy texture of Lion’s Mane mushrooms. These are crispy on the outside, tender inside, and packed with flavor.
Ingredients
(Makes about 6 cakes)
8 oz Lion’s Mane mushrooms, shredded by hand
1/2 cup panko breadcrumbs (plus extra for coating)
1/4 cup vegan or regular mayonnaise
1 tsp Dijon mustard
1 tsp Worcestershire sauce (use vegan if needed)
1 tsp Old Bay seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp chopped fresh parsley
1 tbsp finely diced shallot
1 egg (or 1 flax egg for vegan)
1 tsp lemon juice
Salt & pepper, to taste
2 tbsp neutral oil (for frying)
Pro Tip
Pair these with a fresh salad or a toasted bun for a crab cake sandwich!
Instructions
Prepare the mushrooms: Shred the Lion’s Mane mushrooms into small, crab-like pieces. Sauté in a dry pan over medium heat for 5-7 minutes until lightly golden and any moisture evaporates. Let cool.
Mix the base: In a bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, onion powder, parsley, shallot, lemon juice, and egg.
Form the cakes: Add the cooled mushrooms and panko to the mixture. Gently fold together. If too wet, add more panko until it holds its shape.
Shape & chill: Form into 6 small cakes and coat lightly in extra panko. Refrigerate for 15-20 minutes to help them hold together.
Cook: Heat oil in a skillet over medium heat. Cook each cake for about 3-4 minutes per side until golden brown and crispy.
Serve: Enjoy with tartar sauce, a squeeze of lemon, or a spicy aioli.
