Crab cakes have been considered an American classic for hundreds of years, but this lion's mane mushroom recipe is a modern and delicious twist. I make a lot of lion's mane recipes, but these lion's mane crab cakes are a favorite! Try them with a remoulade sauce, or a lemon garlic aioli or lemon dill sauce.
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Lion's mane is my favorite superfood! Not only is it the perfect seafood substitute, but it's also chock-full of amazing benefits.
While many people swear by lion's mane supplements, my favorite way to enjoy their many benefits is by cooking with them. My favorite lion's mane recipe has to be a tie between these "crab" cakes and this amazing lion's mane mushroom recipe.
Maybe you're lucky enough to forage lion's mane out in the woods. I'm told they're usually found on hardwood trees. Unlike my mom, I'm not a forager, so I get mine at my local farmers' market.
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🔖 Ingredients & Substitutions
- Egg: To make this recipe vegan, you can use your preferred egg replacer. I recommend this one by Bob's Red Mill.
- Mayonnaise: Vegan mayonnaise will also do just fine.
- Old Bay Seasoning: I like Old Bay because it really enhances the lion's mane's natural seafood-like flavor. If you prefer, you can substitute it with cayenne or any Creole seasoning.
- Panko bread crumbs: You can use any store-bought or homemade breadcrumbs. You can also use Saltine or Ritz cracker crumbs.
- Parsley: I used dried, but fresh is always better if you have it.
- Dijon mustard: Yellow mustard is the next best thing if you don't have or don't like Dijon.
- Serrano Pepper: Green bell peppers are a great alternative if you don't want any added heat.
- Celery: This can be omitted or replaced with diced onions.
*You can find a list of ingredients for this lion's mane mushroom recipe at the bottom of the post!
Ingredient Variations
Here are some alternative ingredients you may want to consider including:
- Fresh garlic
- Tabasco or your preferred hot sauce
- Green onions
- Finely diced tomato
- Tarragon
- Fresh dill
- Cilantro
🍄 How To Make Lion's Mane Crab Cakes
Step 1: Begin by shredding the lion's mane by hand into small pieces and add them to a medium-sized pot along with a pinch of sea salt and about 2 tablespoons of water. Cover and allow the mushrooms to sweat over low heat for 5-10 minutes, stirring occasionally.
Step 2: Allow the mushrooms to cool, then squeeze the excess water out of them. Place the mushrooms in a large bowl.
Pro tip: Save the excess water to use for Gluten free cream of mushroom soup.
Step 3: Add mayonnaise, egg, lemon juice, Worcestershire sauce, Dijon mustard, celery, serrano, parsley, Old Bay, and Panko breadcrumbs to the mushrooms. Mix thoroughly.
Pro tip: I recommend allowing the mixture to chill in the fridge for at least an hour. This will make the patties easier to form.
Step 4: Form mixture (coating your hands in flour will make this easier). Cover each side with flour to absorb the moisture, then set it on a flour-coated or parchment paper-lined plate.
Step 5: Fry the cakes in a pan or skillet over medium heat for about 3-4 minutes on each side or until golden brown. Set them on a paper towel to drain the excess oil.
🍯 Lion's Mane Serving Suggestions
Garnish your lion's mane crab cakes with sour cream and chives and serve with lemon garlic aioli, remoulade sauce, or Sriracha aioli. You may also want to have some lemon wedges on the side!
If you're looking to make good old-fashioned crab cakes, you're in luck! I recommend trying this delicious crab cakes recipe from Kelly at kellystilwell.com. Her recipe is the real deal, and dates back a couple of generations!
Lion's Mane Coffee
Lion's mane is also included in mushroom coffee. There are many to choose from, but my personal favorite is Everyday Dose. It tastes exactly like coffee and is smooth, creamy, and loaded with benefits!
🤷🏻♀️ Recipe FAQs
Lion's mane mushrooms, also known as Hericium Erinaceus, are one of the most commonly used mushrooms in gourmet cooking due to their uncanny crab-like taste and texture.
They're not only used as a crab substitute but are often used to replace lobster meat and other forms of seafood as well. Make them into "crab" cakes, use them in "lobster" rolls, or sauté them in garlic butter and eat them with pasta! There are so many ways for these crab-like mushrooms to be enjoyed.
Lion's mane mushrooms are often described as having a taste similar to crab or lobster. Because of this, they are often used as seafood substitutes and pair well with all the same sides you would typically find served with shellfish-based dishes. Artichokes with butter, herbed potatoes, and spring mix salad are all great sides that complement lion's mane mushrooms, no matter how they're prepared.
Although you might assume that cooking lion's mane mushrooms could rob them of their many nutrients and health benefits, thankfully isn't the case. In fact, cooking lion's mane mushrooms actually enables your body to absorb all the nutrients found inside the mushroom more effectively than eating them raw.
Although lion's mane is most commonly marketed in capsule form, it's also considered to be an excellent ingredient to cook with, not only because of its nutritional value but also because of its delicious seafood-like taste.
Lion's mane keeps well when stored in a paper bag in the refrigerator. They will keep for up to a week when stored in this manner.
👩🏻🍳 Pro Tips
- If you'd like your cakes to have a more uniform shape, you can use a ring mold to form them.
- Peanut oil, corn oil, and vegetable oil are my preferred oils for frying.
- After cooking the "crab" cakes, you can store them in the fridge in an air-tight container for a couple of days.
- To reheat them, I recommend popping them in an air fryer or toaster oven to make them taste crispy and fresh again.
🌯 More Mushroom Recipes
If you enjoyed this lion's mane mushroom recipe, be sure to check out these related recipes!
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📖 Recipe
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Ingredients
Method
- Begin by shredding the lion's mane by hand into small pieces and add them to a medium-sized pot along with a pinch of sea salt and about 2 tablespoons of water. Cover and allow the mushrooms to sweat over low heat for 5-10 minutes, stirring occasionally.
- Allow the mushrooms to cool, then squeeze the excess water out of them. Place the mushrooms in a large bowl.
- Add mayonnaise, egg, lemon juice, Worcestershire sauce, dijon mustard, celery, serrano, parsley, Old Bay, and Panko breadcrumbs to the mushrooms. Mix thoroughly.
- Form mixture (coating your hands in flour will make this easier). Cover each side flour to absorb the moisture, then set on a flour-coated or parchment paper lined plate.
- Fry the cakes in a pan or skillet over medium heat for about 3-4 minutes on each side or until golden brown. Set them on a paper towel to drain the excess oil.
Nutrition
Notes
- Save the excess water to use for cream of mushroom soup.
- I recommend allowing the mixture to chill in the fridge for at least an hour. This will make the crab cakes easier to form.
- If you'd like your cakes to have a more uniform shape you can use a ring mold to form them.
- Peanut oil, corn oil, and vegetable oil are my preferred oils for frying.
- After cooking the "crab" cakes, you can store them in the fridge in an air-tight container for a couple of days.
- To reheat them, I recommend popping them in an air fryer or toaster oven to make them taste crispy and fresh again.
Jen H. says
Made these tonight with some lion's mane mushrooms from the farmer's market. They were a hit with the family! Will definitely make these again. We didn't have celery but I used garlic scapes and they worked well.
Hilda Sterner says
What a great idea, Jen! I harvested my garlic scapes yesterday. Would have never thought of adding them, now I just need some lion's mane, lol.
Janice says
This recipe is absolutely amazing. I had to improvise because no Worcestershire sauce on hand but I would have thought I was eating crab cakes!
Hilda Sterner says
Hi Janice, thanks so much for the review. So glad you enjoyed the lion's mane crab cakes!