Lion's Mane Crab Cakes
Delicious vegetarian-friendly "crab" cakes made from beautiful lions mane mushrooms.
Servings: 6 servings
Calories: 192kcal
Ingredients
- 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)
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 | Cholesterol: 34mg | Sodium: 220mg | Fiber: 2g | Sugar: 2g
