Lion's Mane Mushroom "Crab" Cakes

Lion's Mane Mushroom "Crab" Cakes

from mushroomcouncil.com
35 min
4 servings

Try this twist on a classic Crab Cake recipe featuring Lion's Mane mushrooms!

Ingredients

  • 8 ounceslion’s mane mushroom
  • 2 tablespoonsmayo
  • 1 teaspoondijon mustard
  • 1 largeegg
  • 1 teaspoonworcestershire sauce
  • ¼ cupdiced sweet onions
  • 1 tablespoonfinely chopped fresh parsley plus more for garnish
  • 1 ½ teaspoonsold bay seasoning
  • ½ teaspoonsmoked paprika
  • salt and pepper to taste
  • ⅓ cuppanko breadcrumbs
  • 2 tablespoonsolive oil for pan frying
  • lemon wedges and tartar sauce for serving

Directions

  1. 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. 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. 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. 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. 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. 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!