Lion’s Mane Mushroom Crab Cakes
Delicious plant-based crab cakes using Lion's Mane mushrooms with Old Bay seasoning and fresh herbs
Ingredients
- 1 Lbs Fresh Lion's Mane mushrooms
- .5 Cup Panko breadcrumbs
- .25 Cup Mayonnaise
- 1 Egg Large Egg
- 2 Tbsp Old Bay seasoning
- 1 Tbsp Dijon mustard
- 2 Green onions
- 2 Tbsp Fresh parsley
- 1 Tbsp Lemon juice
- 2 Tbsp Olive oil
- Salt and pepper to taste
Instructions
- Shred the Lion's Mane mushrooms into crab-like strands using a fork or your hands.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté the shredded mushrooms for 8-10 minutes until golden and most moisture has evaporated.
- Season the cooked mushrooms with salt, pepper, and 1 tbsp Old Bay seasoning. Let cool completely.
- In a large bowl, combine cooled mushrooms, panko breadcrumbs, mayonnaise, beaten egg, remaining Old Bay, Dijon mustard, green onions, parsley, and lemon juice.
- Mix gently until just combined. Form mixture into 8 small patties.
- Refrigerate patties for 30 minutes to help them hold together.
- Heat remaining olive oil in the same skillet over medium heat. Cook crab cakes for 3-4 minutes per side until golden brown and crispy.
- Serve immediately with lemon wedges and your favorite dipping sauce.
Notes
- Make sure to remove excess moisture from mushrooms for best texture.
- Chilling the patties helps them hold together during cooking.
- Serve with tartar sauce or aioli for authentic crab cake experience.