Lion's Mane "Crab" Cakes
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Lion's mane has a tender, flaky texture that pulls apart just like crab — which makes it a showstopping vegetarian "crab" cake. The trick is to dry-sauté the mushroom first so it releases its water; skip that step and the cakes turn out soggy.
Ingredients
- 1 lb fresh lion's mane mushroom, torn into small pieces
- 1 egg
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 2 tbsp celery, finely minced
- 2 tbsp onion, finely minced
- 1 tbsp fresh parsley, chopped
- Juice of ½ lemon
- ½ cup breadcrumbs, plus more for coating
- Salt and pepper
- Oil, for frying
Instructions
- Heat a dry skillet over medium. Add the torn lion's mane and cook 6–8 minutes, stirring, until the mushroom releases its moisture and the edges brown. Transfer to a plate to cool.
- Whisk the egg with the mayo, Dijon, Old Bay, celery, onion, parsley, and lemon juice.
- Fold in the cooled mushrooms and breadcrumbs. Season with salt and pepper, then chill 20 minutes to firm up.
- Form into 6 patties and coat lightly in extra breadcrumbs.
- Heat a thin layer of oil in a skillet over medium. Fry the cakes 3 minutes per side until golden and crisp.
Serve with lemon wedges and a spoonful of remoulade or tartar sauce.
Farm tip: No fresh lion's mane on hand? A spoonful of our lion's mane powder stirred into the mix adds earthy depth.