Lion's Mane Crab Cakes

Lion's Mane "Crab" Cakes

A delicious plant-based twist on a classic, these savory cakes highlight the tender, seafood-like texture of Lion's Mane mushrooms.

Ingredients

For the roasted mushrooms

  • ½ lb. (about 2 pints) Lion's Mane mushrooms
  • 2 tbsp. extra virgin olive oil
  • 2 whole garlic cloves
  • ¼ tsp. salt
  • ¼ tsp. black pepper

For the crab cakes

  • 2 tbsp. mayonnaise
  • ½ tsp. soy sauce
  • 1 cup bread crumbs
  • ¼ cup diced onion
  • 1 egg
  • Splash of vinegar (apple cider or white wine vinegar work well)
  • 1 tbsp. chopped fresh parsley
  • 1 tsp. paprika
  • Juice of 1 lemon wedge

Instructions

  1. Roast the mushrooms.
    • Preheat the oven to 350°F.
    • Toss the Lion's Mane mushrooms with olive oil, garlic, salt, and pepper.
    • Roast for 30–40 minutes, stirring every 10 minutes, until the mushrooms have browned and the garlic is soft.
  2. Prepare the mixture.
    • Transfer the roasted mushrooms and garlic to a bowl.
    • Add the mayonnaise, soy sauce, bread crumbs, onion, egg, vinegar, parsley, paprika, and lemon juice.
    • Mash the roasted garlic into the mixture and stir well to combine.
  3. Adjust the texture.
    • If the mixture is too wet, add a little more bread crumbs.
    • If it's too dry, mix in a bit more mayonnaise.
    • For a more traditional crab cake texture, pulse the mixture a couple of times in a food processor.
  4. Form and cook.
    • Shape into patties.
    • Fry in olive oil or coconut oil over medium heat until golden brown on both sides and heated through.

Serving Suggestions

Serve with:

  • Lemon wedges
  • Tartar sauce or garlic aioli
  • A fresh green salad
  • Coleslaw
  • Roasted potatoes or fries

Chef's Tip: Roasting the mushrooms first concentrates their flavor and removes excess moisture, creating crab cakes that hold together well and develop a beautifully crisp exterior.