Recipes / Lion's Mane Crab Cakes

Lion's Mane Crab Cakes

Golden pan-fried cakes made with shredded lion's mane, whose tender, flaky texture is a natural stand-in for crab.

Ingredients

• 8 oz (225 g) fresh lion's mane mushrooms
• 1/2 cup panko breadcrumbs
• 1 large egg, beaten
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon seafood seasoning
• 2 green onions, finely sliced
• 1 tablespoon lemon juice, plus wedges to serve
• Salt and black pepper
• 2 tablespoons oil or butter for frying

Instructions

1. Shred the lion's mane into thin, flaky strands with your fingers or a fork.
2. Cook the shredded mushroom in a dry skillet over medium-high heat for 6 to 8 minutes, pressing lightly, until the moisture cooks off and the edges start to brown. Let it cool for 5 minutes.
3. In a bowl, mix the mushroom with the panko, egg, mayonnaise, mustard, seafood seasoning, green onions, lemon juice, salt and pepper.
4. Shape into 6 small patties and chill for 15 minutes so they hold together.
5. Heat the oil in a skillet over medium heat and cook the cakes 3 to 4 minutes per side until deep golden.
6. Serve warm with lemon wedges and your favorite sauce.