Updated: Apr 18, 2019
Lion’s Mane Crabcakes 🦁🍄 Soooo delicious and high nutritional value! Would be amazing as Crabcakes Benedict for Easter brunch! 😍🐰 Lion’s Mane mushroom, when cooked, has the same texture as lobster or crab meat. So cool!! Just sub it into your favorite crabcake recipe and voila! 🦀 I’ve listed my recipe on my blog, along with vegan options, and a quick tartar sauce. Hope every has a wonderful hump day! 💚
For the crab cakes:
1 lb Lion's Mane mushroom
1/2 cup avocado oil or vegan mayonnaise
1 large egg beaten, or 1 flax seed egg
1 tablespoon Dijon mustard
1 tablespoon coconut aminos
1 teaspoon Old Bay seasoning
1/4 cup diced white onion
1/4 cup cassava flour
2 tablespoons finely chopped fresh parsley, plus more for garnish
1 tablespoon lemon zest
1 teaspoon Kosher salt
1 teaspoon white ground pepper
1/4 cup olive oil
Lemon wedges for serving
For the sauce:
1/4 cup avocado oil or vegan mayonnaise
2 Tbsp Dijon mustard
1 tsp paprika
Squeeze of 1/4 lemon
1. Pull or cut Lion's Mane mushroom into chunks. Place into a pan on medium-high and cook until golden brown, enough to remove some water from the mushrooms. Set aside.
2. Roughly chop the Lion's Mane. If the pieces are too large, the crab cakes won’t hold together well and will fall apart during cooking.
3. Add mayo, beaten egg, mustard, coconut aminos, and Old Bay seasoning to a large bowl and whisk together until well combined.
4. Add the chopped Lion's Mane, cassava flour, chopped parsley and lemon zest to the bowl. Gently fold mixture together until just combined.
5. Shape into 4-6 crab cakes, and place on a plate covered with parchment paper. Refrigerate for at least 1 hour.
6. Preheat a pan to medium heat and coat with olive oil. When the oil is hot, place crab cakes in the pan and cook until golden brown, about 3-5 minutes on each side.
7. Serve immediately with tartar sauce and lemon wedges.