Go Back
+ servings
lions mane crab cakes with sour cream and chives
Print Recipe
4.43 from 7 votes

Lion's Mane Crab Cakes

Delicious vegetarian-friendly "crab" cakes made from beautiful lions mane mushrooms.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, dinner, lunch, Side Dish
Cuisine: American
Servings: 6 servings
Calories: 192kcal
Author: Nena Sterner

Ingredients

  • ½ lb lion's mane mushrooms
  • 1 pinch sea salt
  • cup mayonnaise
  • 1 large egg
  • tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon dijon mustard
  • 2 tablespoon celery
  • 2 tablespoon diced serrano pepper
  • 1 teaspoon dried or fresh parsley
  • 1 teaspoon Old Bay seasoning
  • ½ cup Panko bread crumbs
  • cup flour (for dusting crabcakes)
  • ½ cup oil (for frying)
  • 1 tablespoon chives (garnish)

Instructions

  • 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.

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.

Nutrition

Serving: 1crab cake | Calories: 192kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 220mg | Potassium: 181mg | Fiber: 2g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg