Lion’s Mane “Crab Cakes”
Recipe
We are well and truly in farmers market season, which means we’re back to filling our reusable bags with a mountain of fresh vegetables, pounds of handmade pasta, jars of pickles, and a few of those funky-looking mushrooms. To celebrate the delicious, nutritious, and ever-impressive mushroom selection at the farmers market, we’ve got a mushroom recipe for you to try this market season: lion’s mane crab cakes. Widely celebrated for its health benefits, you can often find lion’s mane extract and powder included in supplements. Thanks to it’s seafood-like flavor, you can also enjoy it as a substitute for crab meat to make vegan crab cakes!
Servings:
4-6
Prep Time:
10 mins
Cook Time:
45 min
Total Time:
55 min
Ingredients:
1 lb lion’s mane mushrooms
¼ teaspoon salt
2 tablespoons water
¼ cup minced scallion
¼ cup minced red bell pepper
½ cup panko breadcrumbs
¼ cup mayonnaise
2 tablespoons chopped cilantro
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 large egg
Salt, to taste
Flavorless oil, for cooking the cakes
Directions:
- Pull the mushrooms apart, carefully shredding them to resemble crab meat. Simmer the shredded mushrooms with salt and water in a pan for a few minutes, until wilted. Remove from heat and, once cool, squeeze out as much water as possible from the mushrooms.
- In a bowl, combine the mushrooms with scallion, red bell pepper, breadcrumbs, mayonnaise, cilantro, Worcestershire sauce, Old Bay seasoning, egg, and salt. Let the mixture sit for at least 15 minutes (or up to overnight).
- Form the mixture into 4–6 cakes and fry in a pan until both sides are golden brown. Serve with fresh greens, aioli, and lemon wedges.
