Mushroom "Crab" Cakes
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT30M10 Minutes
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Yield:4 Servings
Ingredients
- 8 ounces Lion’s Mane mushrooms
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 egg
- 1 teaspoon Worcestershire sauce
- ¼ cup diced sweet onions
- 1 tablespoon finely chopped fresh parsley plus more for garnish
- 1 ½ teaspoons Old Bay seasoning
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- ⅓ cup panko breadcrumbs
- 2 tablespoons olive oil
- Lemon wedges and tartar sauce for serving
- 226.8g Lion’s Mane mushrooms
- 25.56g mayonnaise
- 4.26g Dijon mustard
- 1 egg
- 4.26g Worcestershire sauce
- 59.15ml diced sweet onions
- 12.78g finely chopped fresh parsley plus more for garnish
- 6.39g Old Bay seasoning
- 2.13g smoked paprika
- Salt and pepper to taste
- 78.86ml panko breadcrumbs
- 25.56g olive oil
- Lemon wedges and tartar sauce for serving
Try this plant-forward twist on a classic crab cake, no crab required! Blanched lion’s mane mushrooms deliver a surprisingly rich, shellfish-like flavor and tender texture that mimics crab or even lobster.
Preparation
STEP 1
Shred the Lion’s Mane mushrooms to resemble lump crab meat.
STEP 2
Blanch mushroom pieces in boiling salted water for 20 seconds.
STEP 3
Remove mushrooms from the water and add them to a skillet over medium heat. Cook, covered, stirring occasionally, for 5-10 minutes until all the water from the mushrooms has released. Set aside and allow the mushrooms to cool.
STEP 4
In a large bowl, add mayo, Dijon mustard, egg, Worcestershire sauce, onions, parsley, Old Bay seasoning, smoked paprika, salt, and pepper. Mix until combined. Set aside.
STEP 5
Once the Lion’s Mane has cooled, strain/squeeze out any excess moisture from the mushrooms. This will help avoid any soggy cakes.
STEP 6
Fold the mushrooms into the bowl until well combined. Stir in the panko breadcrumbs. With your hands, form mixture into 4- ½-inch thick patties. Set aside.
STEP 7
In a large skillet, heat olive oil to medium heat. Pan-fry the patties for 3 minutes on each side until golden brown. Serve with lemon wedges and tartar sauce. Garnish with chopped parsley.