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Lion's Mane No-Crab Cakes
Before I started cooking with Lion's Mane & getting creative in the kitchen, the only Lion's Mane mushroom recipe I could find was for "crab cakes". Thankfully we have progressed, but you know I had to whip up a crab cake recipe as well. Enjoy!
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No-Crab Patty
- 8oz Lion's Mane mushroom
- 3 Tbsp liquid vegan eggs
- 1 Tbsp vegan mayonnaise
- 1/4 cup finely chopped white onion
- 1 tsp Worcestershire sauce
- 3/4 tsp Old Bay seasoning
- 1 tsp dijon mustard
- 1 Tbsp finely chopped parsley
- juice of half lemon
- to taste salt & pepper
- 1/4-1/2 cup panko bread crumbs
- frying oil
Cajun-Style Aioli
- 1/4 cup vegan mayonaisse
- 1 Tbsp finely chopped capers
- 1/4-1/2 tsp Old Bay seasoning
Garnish Ingredients
- fresh parsley
- lemon wedges (remaining half lemon)
Directions
- Pull apart Lion's Mane mushroom into small pieces that resemble shredded meat
- Add Lion's Mane to a grill/sauté pan with a pinch of salt & pepper. Cook on low for 10-15 minutes to release all of the water. TIP: If you have a cast iron press, use it to press the Lion's Mane while cooking. It expedites the water removal step
- In a large bowl, combine vegan eggs, mayo, onion, Worcestershire sauce, Old Bay seasoning, dijon mustard, parsley, juice of half a lemon, and salt & pepper. Mix until blended
- Add Lion's Mane mushroom into the mixture. Stir until combined
- Add 1/4 cup of panko bread crumbs into the mixture. Stir until combined. Continue adding small amounts of panko bread crumbs to the mixture until the texture allows for patty formation. Form into preferred size patties
- Heat 1/2 inch layer of oil in a frying pan on medium/high heat (I prefer to use grape seed oil). Cook patties until golden brown on each side
- In a small bowl, mix aioli ingredients
- Garnish with fresh parsley & lemon wedges. Serve with aioli on the side OR make into a yummy No-Crab Cake Sandwich.
Enjoy!
Shopping List
No-Crab Patty
- 8oz Lion's Mane mushroom
- 3 Tbsp liquid vegan eggs
- 1 Tbsp vegan mayonnaise
- 1/4 cup finely chopped white onion
- 1 tsp Worcestershire sauce
- 3/4 tsp Old Bay seasoning
- 1 tsp dijon mustard
- 1 Tbsp finely chopped parsley
- juice of half lemon
- to taste salt & pepper
- 1/4-1/2 cup panko bread crumbs
- frying oil
Cajun-Style Aioli
- 1/4 cup vegan mayonaisse
- 1 Tbsp finely chopped capers
- 1/4-1/2 tsp Old Bay seasoning
Garnish Ingredients
- fresh parsley
- lemon wedges (remaining half lemon)
Directions
- Pull apart Lion's Mane mushroom into small pieces that resemble shredded meat
- Add Lion's Mane to a grill/sauté pan with a pinch of salt & pepper. Cook on low for 10-15 minutes to release all of the water. TIP: If you have a cast iron press, use it to press the Lion's Mane while cooking. It expedites the water removal step
- In a large bowl, combine vegan eggs, mayo, onion, Worcestershire sauce, Old Bay seasoning, dijon mustard, parsley, juice of half a lemon, and salt & pepper. Mix until blended
- Add Lion's Mane mushroom into the mixture. Stir until combined
- Add 1/4 cup of panko bread crumbs into the mixture. Stir until combined. Continue adding small amounts of panko bread crumbs to the mixture until the texture allows for patty formation. Form into preferred size patties
- Heat 1/2 inch layer of oil in a frying pan on medium/high heat (I prefer to use grape seed oil). Cook patties until golden brown on each side
- In a small bowl, mix aioli ingredients
- Garnish with fresh parsley & lemon wedges. Serve with aioli on the side OR make into a yummy No-Crab Cake Sandwich.
Enjoy!
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