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Lion's Mane "Crab Cakes" - Recipe


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Crab cakes made from Lion’s Mane are a fantastic way to enjoy these delicious mushrooms. This recipe highlights the unique texture and sweet meatiness of the Lion’s Mane mushroom perfectly. Yield 3-4 large cakes or 6-8 small cakes.


Prep Time: 30 minutes

Cook Time: 15 minutes

Resting / hydrating time: 15 minutes min. or up to overnight







Ingredients:

Mushrooms

  • 1/2 lb fresh lion’s mane mushrooms

  • 1/8 teaspoon salt

  • 1-2 tablespoons water

Cake mix ingredients

  • ¼ cup minced shallot

  • ¼ cup minced red bell pepper

  • 1/3 cup panko breadcrumbs

  • 2 tablespoons mayonnaise

  • 1 tablespoon chopped herbs (parsley or dill, can substitute dried herbs in place of fresh- use 1/2 as much)

  • 1 1/2 teaspoons Worcestershire

  • 1/2 teaspoon paprika

  • 1/4 teaspoon each black pepper and salt

  • 1/8 teaspoon cayenne (optional)

  • 1 egg

  • salt to taste

  • All purpose flour for coating the cakes

  • Neutral oil for cooking the cakes


Directions:

Wilt the mushrooms and remove the water

  • Pick the lions mane apart into pieces to resemble crab meat. Put the mushrooms in a pan with the water and salt, cover and bring to a simmer, stir, cover, and cook for a few minutes until the mushrooms are wilted and have given up their juice.

  • Allow the mushrooms to cool, then squeeze out as much water as you can.


Mix with the crab cake mix

  • Combine the mushrooms with the cake ingredients and mix well. Taste a bit of the mixture (you can cook it if raw egg weirds you out) adjust the seasoning for salt and anything else you’re looking for, then allow the crab cake mix to rest for at least 15 minutes to allow the breadcrumbs to hydrate, which will make forming the cakes easier. You can also prepare it ahead of time and let it sit overnight.


Cooking

  • Heat oven to 350F.

  • Shape patties to desired size and around 1/2-3/4 inch thick.

  • Heat a pan with a few tablespoons of oil over medium heat.

  • While the pan is heating, lightly coat each side of the patty with flour.  Dust off any excess.

  • Cook the patties in the pan until golden brown on each side flipping gently - approx. 10-15 minutes.

  • Transfer the cakes to an baking pan and bake for 5 additional minutes.


Serve with a lemon dill aioli, spicy mayo, lemon wedges, micro-greens or chives.  Try these cakes on a bun for a fantastic sandwich!




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