Lion's Mane "Crab" Cakes

Experience the ocean's flavors without leaving land! These Lion's Mane "crab" cakes showcase the incredible seafood-like texture of Lion's Mane mushrooms. With their naturally flaky consistency and ability to absorb flavors, Lion's Mane mushrooms create an authentic crab cake experience that's both sustainable and delicious.

Why Lion's Mane Makes the Perfect "Crab" Substitute

• Authentic Texture: Naturally flaky and meaty, just like real crab
• Flavor Absorption: Takes on seasonings beautifully for authentic taste
• Sustainable Choice: Ocean-friendly alternative to traditional seafood
• Nutritional Benefits: Rich in protein with potential cognitive support properties*

Lion's Mane "Crab" Cakes Recipe

Ingredients:

• 1 lb fresh Lion's Mane mushrooms OR 2 oz dried Lion's Mane mushrooms
• 1/2 cup panko breadcrumbs
• 1/4 cup regular breadcrumbs
• 1/3 cup mayonnaise
• 1 large egg, beaten
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 tbsp fresh lemon juice
• 1 tsp Old Bay seasoning
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, finely chopped
• 2 green onions, finely chopped
• 1 celery stalk, finely diced
• 2 cloves garlic, minced
• Salt and white pepper to taste
• 2-3 tbsp olive oil for cooking

Instructions:

1. Prepare mushrooms: If using dried, soak in water for 30 minutes, then drain and squeeze out excess water. For fresh mushrooms, clean and pat dry. Shred mushrooms by hand into crab-like flakes.
2. Sauté base: Heat 1 tbsp olive oil in a large skillet over medium heat. Add celery and green onions, cook 3-4 minutes until softened. Add garlic and cook 1 minute more.
3. Cook mushrooms: Add shredded Lion's Mane to the skillet. Cook 8-10 minutes, stirring occasionally, until mushrooms are golden and any moisture has evaporated. Season with salt and pepper. Let cool completely.
4. Make mixture: In a large bowl, combine cooled mushroom mixture, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, smoked paprika, and parsley. Mix gently.
5. Add breadcrumbs: Fold in regular breadcrumbs until mixture holds together. If too wet, add more breadcrumbs; if too dry, add a bit more mayonnaise.
6. Form and chill: Shape into 6-8 patties about 3 inches wide. Place on a plate and refrigerate for 30 minutes to firm up.
7. Coat and cook: Gently coat each patty with panko breadcrumbs. Heat remaining olive oil in skillet over medium heat. Cook patties 4-5 minutes per side until golden brown and crispy.
8. Serve: Transfer to paper towel-lined plate briefly, then serve immediately while hot.

Prep time: 25 minutes (plus 30 min chilling) | Cook time: 20 minutes | Yields: 6-8 cakes

Shop Our Premium Lion's Mane Mushrooms

Create these incredible "crab" cakes with our premium mushrooms:

• Dried Lion's Mane Mushrooms - Concentrated flavor and perfect texture for crab cakes

Chef's secret: Dried Lion's Mane mushrooms often work better than fresh for this recipe because they have less moisture, creating firmer patties that hold together perfectly!

Serving Suggestions

These versatile "crab" cakes shine in many presentations:

• Classic style: With remoulade sauce and lemon wedges
• Sandwich style: On brioche buns with lettuce and tomato
• Elegant appetizer: Smaller portions with aioli and microgreens
• Salad topper: Over mixed greens with citrus vinaigrette

Pro Tips for Perfect "Crab" Cakes

• Don't skip the chilling step - it helps the cakes hold together
• Use a light hand when mixing to avoid tough cakes
• Make sure mushrooms are completely cooled before mixing
• Double-coat with panko for extra crispiness

Health Benefits

Lion's Mane mushrooms are not only delicious but may offer cognitive support and anti-inflammatory benefits*. This recipe provides a nutritious, plant-based alternative to traditional crab cakes while delivering authentic flavors and textures that will satisfy any seafood lover.

*This statement has not been evaluated by the FDA.  This product is not intended to diagnose, treat, cure or prevent any disease.