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Lion’s Mane Mushroom Crab Cakes

You have definitely heard mushrooms described as “meaty” before, and with good reason. The lion’s mane mushrooms are an amazing stand in for large lumps of crab meat in this vegetarian crab cake recipe. You can even add in real crab meat for double the texture!

  • 2 cups Lion's Mane mushroom
  • 2 egg
  • 1 cup panko breadcrumbs
  • 1/2 cup onion, small diced
  • 2 tablespoon mayonnaise
  • 2 teaspoon Worcestershire sauce
  • 2 teaspoon dijon mustard
  • 1 tablespoon old bay
  • 2 tablespoon parsley, chopped
  • Salt and pepper, to taste
  • Oil for frying
  • Lemon wedges for garnish
  • 1 cup mayo
  • Juice and zest of 1 lemon
  • 1 tablespoon mustard
  • ¼ cup chopped pickles
  • 1 teaspoon worcestershire
  • 4 splashes of tabasco
  • 1 minced shallot
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped dill 
  1. Hand shred Lion's Mane Mushroom into small pieces, resembling the texture of flakey crab meat.
  2. Combine all ingredients in a large bowl until evenly mixed. Allow to sit for half an hour in the fridge.
  3. Form mixture into 3-4 equal size round flat patties (about 1/2 to 3/4 inch thick).
  4. Heat oil in a sauté pan on medium/high heat.
  5. Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.
  6. Combine ingredients for tartar sauce and season to taste.