Lion’s Mane Mushroom “Crab” Cakes
- Prep Time: 15 minute
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 Patties 1x
- Category: Vegetarian
Description
Craving a seafood classic with a plant-based twist? These Lion’s Mane Mushroom “Crab” Cakes are a vegetarian win! Known for its unique, shredded texture, Lion’s Mane mushrooms are the perfect savory stand-in for traditional crab. Pair these cakes with a zesty remoulade or tartar sauce for a light and incredibly satisfying meal that even the biggest seafood fans will love.
Ingredients
Scale
- 8 ounces Lion’s Mane mushroom
- 2 tablespoons mayo
- 1 teaspoon Dijon mustard
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1/4 cup diced sweet onions
- 1 tablespoon finely chopped fresh parsley plus more for garnish
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/3 cup panko breadcrumbs
- 2 tablespoons olive oil for pan frying
- Lemon wedges and tartar sauce for serving
Instructions
- Shred the Lion’s Mane mushroom to resemble lump crab meat. Transfer them to a large skillet with 2 tablespoons of water and pinch of salt.
- Cook the mushrooms over medium heat, covered, stirring occasionally, for 5-10 minutes until all the water from the mushrooms has released. Set aside and allow the mushrooms to cool.
- In a large bowl, add mayo, Dijon mustard, egg, Worcestershire sauce, onions, parsley, Old Bay seasoning, smoked paprika, salt, and pepper. Mix until combined. Set aside.
- Once the Lion’s Mane has cooled, strain/squeeze out any excess moisture from the mushrooms. This will help avoid any soggy crab cakes.
- Fold the mushrooms into the mixture until well combined. Stir in the panko breadcrumbs then form the mixture into 4 patties that are 1/2-inch thick. Set aside.
- In a large skillet, heat olive oil at medium heat. Pan fry the patties for 3 minutes on each side until golden brown. Serve with lemon wedges and tartar sauce. Garnish with chopped parsley. Enjoy!