Keep this recipe simple and get as much water out of the mushrooms as you can, and you'll enjoy this recipe for a long time!
Pick the lions mane mushrooms 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 possibly can. This step is important as mushrooms, unlike crab, contain lots of water.
Combine scallions through egg in a large mixing bowl and evenly mix.
Add the mushrooms and mix. Season to taste with salt. Allow to rest for about 15 minutes or overnight to hydrate the breadcrumbs.
Heat a couple Tablespoons of oil in a pan over medium heat and preheat the oven to 350°F.
Form 4 oz patties. You can use a ring mold to be more precise. Gently dredge the cakes in flour on both sides, shaking off any excess, and brown in the oil, flipping when one side is golden. Transfer the pan to the oven and cook until hot throughout, about 10 minutes.
Serve with a fresh green salad, a dollop of aioli, and a lemon wedge on the side. Also goes great with a fried egg or on a bun.