Lions Mane Crab Cake
Servings
4
servingsPrep time
10
minutesCooking time
14
minutesIngredients
8 oz 8 Lion's Mane Mushroom
1/2 cup 1/2 panko breadcrumbs
1/4 cup 1/4 onion, finely diced
1 tbsp 1 mayonnaise or vegan mayonnaise
1 tsp 1 Worcestershire sauce
3/4 tsp 3/4 old bay seasoning
1 tsp 1 dijon mustard
1 tbsp 1 parsley, finely chopped
1/4 cup 1/4 salt (to your taste)
1/4 tsp 1/4 black pepper
2-3 tbsp 2-3 oil (to fry cakes)
2 2 optimal garnish: lemon wedges
- Quick Tartar Sauce
1/4 cup 1/4 mayonnaise or vegan mayonnaise
1 tbsp 1 dill pickle relish
1/4 tsp 1/4 old bay seasoning
Directions
- Hand shred Lion's Mane Mushroom into small pieces resembling texture of flakey crab.
- In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.
- Mix in Lion's Mane Mushroom until fully incorporated.
- Mix in Panko breadcrumbs until fully incorporated.
- Form mixture into 3-4 equal size round flat patties (about ½ to ¾ inch thick).
- Heat oil in sauté pan on medium/high heat.
- Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.
- Add optional garnish, squeeze of lemon and enjoy!
- Notes: Leftovers and Storage: Transfer to airtight container or dish. Refrigerate for up to 48 hours. Can reheat and serve. Vegan/Vegetarian Substitutions or Omission: You can use vegan mayonnaise and flax egg in place of regular mayonnaise and egg in this recipe.
