Lion’s Mane Crab Cakes
These flavorful Lion’s Mane Crab Cakes are a delicious twist on a classic favorite, without the seafood! Made with tender, shredded Lion’s Mane mushrooms, they mimic the texture of crab meat perfectly while bringing their own rich, savory flavor to the table. Seasoned to perfection and pan-fried until golden brown, they’re ideal for appetizers, main courses, or even a special brunch. Whether you’re plant-based, mushroom-curious, or just looking to try something new, these crab cakes are perfect for any occasion!
Ingredients:
- 8–9 oz lion’s mane mushrooms
- 2 tsp Old Bay seasoning
- 1 stalk celery
- 2 Tbsp white onion, minced
- 1 Tbsp fresh parsley, chopped
- 1/2 cup Panko crumbs
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp Worcestershire sauce
- Dash hot sauce (optional)
- 1 egg
- 1–2 Tbsp flour
- Add just enough water to hold together
Remoulade Sauce:
- 1/3 cup mayonnaise
- 1 Tbsp ketchup
- 1 Tbsp capers, chopped
- 1 Tbsp sweet relish
- 2 tsp Dijon mustard
- 1 Tbsp lemon juice
- Salt & pepper to taste
Directions:
- Tear mushrooms into small pieces (like lump crab meat). In a large nonstick skillet over medium-low heat, cook mushrooms in the dry pan, stirring occasionally to release their liquid, approximately 8 to 9 minutes. Add 1/2 tsp Old Bay seasoning and cook for another minute. Remove from pan to let cool.
- Combine all crab cake ingredients. Refrigerate 30 minutes.
- Prepare remoulade by combining ingredients. Refrigerate until ready to use.
- Heat skillet over medium-high heat with 2 Tbsp oil. Form 6 patties and fry 3 minutes per side. Place on a paper towel and season with salt.
- Serve with remoulade and lemon wedges.
ENJOY!
