Lions Mane “Crab” Cakes

            It may seem unbelievable, but this recipe yields delicious patties that are indistinguishable from real crab cakes in both taste and texture.

8 oz Lions Mane Mushroom

2 tbsp mayonnaise

1 tsp Dijon mustard

1 lg egg, scrambled

1 tsp Worcestershire sauce

¼ finely diced sweet onions

1 tbsp finely chopped parsley

1 ½ tsp Old Bay seasoning

½ tsp smoked paprika

Salt and pepper to taste

1/3 C panko bread crumbs

2 tbsp vegetable oil for frying pan

Lemon wedges and tartar sauce for serving

1.      Shred Lions Mane mushroom by hand to resemble small lump crab meat. Sweat mushrooms in large skillet with 2 tbsp water and a pinch of salt over medium heat until devoid of moisture; about 10-15min. Set mushrooms aside to cool.

2.      In a large bowl, combine mayo, mustard, egg, Worcestershire, onions, parsley, Old bay, paprika, salt and pepper to taste. Mix well.

3.      Strain/squeeze any excess moisture from Lions Mane mushrooms (to avoid soggy crab cakes) and fold into mayo mix. Stir in Panko bread crumbs until well combined.

4.      Mold mixture into patties and place in fridge to set atleast 30min.

5.      In large skillet heat oil over medium heat. Pan fry patties until golden brown on each side.

Serve with lemon wedges and tarter sauce.

*modified from Mushroom Council Lions Mane “Crab” Cakes