Lion's Mane Mushroom Crab Cakes

Written By Beth Lloyd

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

If you're looking for special lion's mane mushroom recipes, "crab cakes" are as good as it gets. These vegan crab cakes made with mushrooms are even tastier than the original. They are crispy on the outside and tender and meaty on the inside.

Ingredients

  • 8 oz. fresh Lion's Mane mushroom

  • 1/3 cup plain panko breadcrumbs

  • 1 tablespoon chopped Italian parsley, plus more for garnish

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon freshly cracked pepper

  • 1 flax egg (or other egg/egg substitute)

  • 1/2 tablespoon Dijon mustard

  • 3 tablespoons vegan mayonnaise

  • 1 teaspoon vegan Worcestershire sauce

  • 1/4-1/2 teaspoon hot sauce

  • 3 tablespoons olive or vegetable oil for frying (or cooking spray for air frying)

Instructions

  1. Trim away any brown bits at the base of the lion's mane. Use a damp paper towel to brush off any dirt. Do not rinse the lion's mane as it will get waterlogged.

  2. Pull the mushroom apart into small shreds about ¼" wide, or cut with a knife if you're in a hurry.

  3. Transfer to a medium-sized bowl and add the panko, parsley, salt, and pepper. Set aside.

  4. In another small-medium bowl, stir together the prepared "egg", mustard, mayo, Worcestershire sauce, and hot sauce until combined.

  5. Pour the wet ingredients over the lion's mane mixture, scraping all of it out with a spatula. Mix together very well. Using your hands works best. It's important the mixture holds together well. If it's too wet, add a little more breadcrumbs, if too dry, add a little more mayo or a tiny bit of water.

  6. Divide the mixture into 4 sections and press each very firmly into "cakes." Refrigerate for 15 minutes to help them gel together if you'd like.

  7. Heat the oil in a skillet over medium-high heat until hot and shimmery. Carefully cook the cakes until crispy and golden, about 4 minutes per side.

  8. Transfer to a paper towel-lined plate to drain some of the oil. Serve immediately.

Notes

Air Fryer Instructions

  1. Preheat the air fryer to 415°F.

  2. Make the crab cakes as described above, and coat very well in cooking spray.

  3. Place in the air fryer basket and air-fry until very browned and crispy on the outside, about 15 minutes.


I like to serve these lion's mane crab cakes on a bed of greens with avocado or a dollop of aioli, fresh herbs, and a slice of lemon.

It's a good idea to make a small "tester" cake. Fry one up before cooking the whole batch to make sure the temperature is correct and the cakes hold together well.

These are a nice size as a main dish on a salad. Feel free to make 8 smaller cakes for appetizers.

Beth Lloyd