Lion's Mane Mushroom "Crab" Cakes
Ingredients
- 8 ozlion’s mane mushroom
- 2 tbspmayo
- 1 tspdijon mustard
- 1 largeegg
- 1 tspworcestershire sauce
- ¼ cdiced sweet onions
- 1 tbspfinely chopped fresh parsley plus more for garnish
- 1 ½ tspold bay seasoning
- ½ tspsmoked paprika
- salt and pepper to taste
- ⅓ cpanko breadcrumbs
- 2 tbspolive oil for pan frying
- lemon wedges and tartar sauce for serving
Directions
- 1
Shred the Lion’s Mane mushroom to resemble lump crab meat. Transfer them to a large skillet with 2 tablespoons of water and pinch of salt.
- 2
Cook the mushrooms over medium heat, covered, stirring occasionally, for 5-10 minutes until all the water from the mushrooms has released. Set aside and allow the mushrooms to cool.
- 3
In a large bowl, add mayo, Dijon mustard, egg, Worcestershire sauce, onions, parsley, Old Bay seasoning, smoked paprika, salt, and pepper. Mix until combined. Set aside.
- 4
Once the Lion’s Mane has cooled, strain/squeeze out any excess moisture from the mushrooms. This will help avoid any soggy crab cakes.
- 5
Fold the mushrooms into the mixture until well combined. Stir in the panko breadcrumbs then form the mixture into 4 patties that are 1/2-inch thick. Set aside.
- 6
In a large skillet, heat olive oil at medium heat. Pan fry the patties for 3 minutes on each side until golden brown. Serve with lemon wedges and tartar sauce. Garnish with chopped parsley. Enjoy!
Lion's Mane Mushroom "Crab" Cakes
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About this Recipe
Craving the savory, satisfying taste of crab cakes but looking for a delicious plant-forward option? These Lion's Mane Mushroom "Crab" Cakes offer all the classic flavor and texture you love, with a delightful and wholesome twist that will surprise and impress.
The magic of this recipe lies in the incredible versatility of Lion's Mane mushrooms. Their unique, naturally fibrous and flaky texture makes them an unparalleled stand-in for crab meat, creating a truly convincing and immensely satisfying "crab" cake experience that’s hard to distinguish from the real deal.
Expect a culinary delight with these Lion's Mane Mushroom "Crab" Cakes. Each one promises a beautifully golden-brown, crispy exterior that yields to a tender, flaky, and savory interior. The flavor profile is a harmonious blend of classic Old Bay seasoning, a subtle smoky paprika, bright Dijon mustard, and a hint of Worcestershire, all rounded out by the delicate sweetness of diced sweet onions and fresh parsley. This approachable recipe comes together efficiently, making it an excellent choice for a special appetizer or a light, flavorful main course.
While Lion's Mane mushrooms are central to achieving that authentic "crab" texture, you can easily adapt the flavor profile to your liking. Feel free to adjust the amount of Old Bay seasoning for a bolder, more traditional Maryland-style taste, or temper the smoked paprika if you prefer a less pronounced smokiness. For a zesty kick, a little extra Dijon mustard can be incorporated. If you're aiming for a fully plant-based dish, simply swap the regular mayo and egg for vegan alternatives, and ensure your Worcestershire sauce is plant-based.
Serve these delectable cakes hot, garnished generously with fresh parsley. They are perfectly complemented by bright, acidic lemon wedges and a dollop of creamy tartar sauce, making for an elegant presentation and a truly complete dish.