Pan-Fried Lion's Mane Crab Cakes
Crispy pan-fried cakes made from hand-shredded Lion's Mane mushrooms tossed with panko, egg, and Old Bay seasoning. The mushroom's delicate, flaky texture mimics traditional crab cakes. Served with a simple mayo-dill pickle relish and fresh lemon.
Ingredients
- 8 oz Lion's Mane mushrooms, hand shredded
- 1 egg, or flax egg(optional)
- ½ cup panko breadcrumbsgluten-free panko1:1gluten-freeFull guide →
- ¼ cup onion
- 1 Tbsp mayonnaise, or vegan mayonnaisevegan mayonnaise1:1veganFull guide →
- 1 tsp Worcestershire saucevegan Worcestershire1:1veganFull guide →
- ¾ tsp Old Bay seasoning
- 1 tsp Dijon mustard
- 1 Tbsp dried parsley, finely chopped
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- ¼ cup mayonnaise or vegan mayonnaise, for relishvegan mayonnaise1:1veganFull guide →
- 1 Tbsp dill pickle relish
- ¼ tsp Old Bay seasoning, for relish
- lemon, optional garnish, squeeze(optional)
Instructions
- 1
Hand shred Lion's Mane mushroom into small pieces resembling flaky crab texture.
- 2
In a large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, Old Bay seasoning, Dijon mustard, parsley, salt and pepper. Mix until fully incorporated.
- 3
Mix in Lion's Mane mushroom until fully incorporated.
- 4
Mix in panko breadcrumbs until fully incorporated.
- 5
Form mixture into 3-4 equal round flat patties about 1/2 to 3/4 inch thick.
- 6
Heat oil in a saute pan on medium-high heat.
- 7
Cook patties for approximately 2-3 minutes per side until golden brown and cooked throughout.
- 8
Garnish with a squeeze of lemon and serve.
Tips
Hand shredding the mushroom is key to achieving the flaky crab-like texture.
Use a saute pan with enough surface area so patties are not crowded during cooking.
Chill formed patties for 30 minutes before cooking to help them hold together better.
Good to Know
Cover and refrigerate leftover cakes for up to 3 days. Reheat in a skillet over medium heat for 2-3 minutes per side.
Form and refrigerate patties for up to 24 hours before cooking.
Serve warm with the mayo-relish mixture on the side, fresh lemon wedge, and hot sauce or tartar sauce.
Common Mistakes
Do not skip hand shredding the mushroom to avoid dense, compacted cakes instead of flaky ones.
Do not overmix the batter after adding breadcrumbs to avoid tough, rubbery cakes.