Looking for plant-based recipes using Lion’s Mane mushrooms? These Lion’s Mane Mushroom Crab Cakes are a flavorful, satisfying alternative to traditional crab cakes—crispy on the outside and tender on the inside. Perfect as an appetizer or main course, this is one of the tastiest ways to enjoy and learn how to cook Lion’s Mane mushrooms.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 patties
Ingredients:
- 8 ounces Lion’s Mane mushroom
- 2 tablespoons mayo
- 1 teaspoon Dijon mustard
- 1 large egg
- 1 teaspoon Worcestershire sauce
- ¼ cup diced sweet onions
- 1 tablespoon finely chopped fresh parsley (plus more for garnish)
- 1 ½ teaspoons Old Bay seasoning
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- ⅓ cup panko breadcrumbs
- 2 tablespoons olive oil (for pan frying)
- 1–2 teaspoons Lion’s Mane Mushroom Tincture
- Lemon wedges and tartar sauce for serving
Instructions:
Prepare the Mushrooms
- Shred the Lion’s Mane mushrooms by hand to mimic the texture of lump crab meat.
- Place them in a skillet with 2 tablespoons of water and a pinch of salt.
- Cover and cook over medium heat, stirring occasionally, for 5–10 minutes until they release their moisture.
- Let the mushrooms cool, then squeeze out any excess liquid.
Mix the Crab Cake Base
- In a large bowl, mix mayo, Dijon mustard, egg, Worcestershire sauce, diced onions, parsley, Old Bay seasoning, smoked paprika, salt, and pepper.
- Add the Lion’s Mane Tincture and stir well to combine.
Combine and Shape
- Add the cooked, drained mushrooms to the bowl and fold them into the mixture.
- Stir in the panko breadcrumbs.
- Form into 4 equal patties, about ½ inch thick.
Cook the Crab Cakes
- Heat olive oil in a skillet over medium heat.
- Pan fry the patties for about 3 minutes on each side until golden brown and crisp.
Serve
- Serve your Lion’s Mane Crab Cakes hot with lemon wedges and tartar sauce.
- Garnish with chopped parsley.
- View: 86
- Categories: Recipes
