Lion's Mane Crab Cakes
Delicious vegetarian-friendly "crab" cakes made from beautiful lions mane mushrooms.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer, dinner, lunch, Side Dish
Cuisine: American
Servings: 6 servings
Calories: 192kcal
- ½ lb lion's mane mushrooms
- 1 pinch sea salt
- ⅓ cup mayonnaise
- 1 large egg
- 1½ 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
- ⅓ cup flour (for dusting crabcakes)
- ½ cup oil (for frying)
- 1 tablespoon chives (garnish)
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.
- 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.
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