Lion’s Mane “Crab” Cakes

Lion’s Mane is a nutritious mushroom often used as a seafood substitute because of its slight sweetness and delicate, stringy texture. It’s a fairly mild ingredient, less earthy than most other mushrooms, with a subtle fishy flavor – suitable for favorite seafood dishes and classic seasonings.

We got this recipe from one of our producers, Gill & Spore Mushroom Farm. Featured image: Lion’s Mane mushroom from Feast Fungi.

INGREDIENTS 

• 8 oz Lion’s Mane mushroom 

• 1 Egg 

• ½ C. Panko breadcrumbs 

• ¼ C. Onion, finely diced 

• 1 T. Mayonnaise  

• 1 tsp. Worcestershire sauce 

• ¾ tsp. Old Bay seasoning 

• 1 tsp. Dijon mustard 

• 2 T. Parsley, finely chopped 

• ¼ tsp. Salt  

• ¼ tsp. Black pepper 

• 2-3 T. Oil  

• 2 Lemon wedges  

Tartar Sauce 

• ¼ C. Mayonnaise  

• 1 T. Dill pickle relish 

• ¼ tsp. Old Bay seasoning 

INSTRUCTIONS 

• Tear the mushroom into small pieces, similar to shredded crab meat.  

• Mix egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, 1 T. of parsley, salt and pepper in a large mixing bowl, stirring until fully combined. 

• Add mushroom and mix until fully combined.  

• Add breadcrumbs and mix until fully combined. 

• Form 3-4 patties (about ½ – ¾ inch thick). 

• In a fry pan, heat the oil on medium-high heat, cooking each patty for about 2-3 minutes per side. They should be golden brown and cooked throughout. 

• Squeeze lemon juice, sprinkle with extra parsley, and enjoy!