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Lion's Mane Crab Cakes

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!

Course Appetizer, Main Course, Side Dish
Keyword lions mane, mushrooms, vegetarian
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings 4 hefty cakes


  • 1 lb lion's man mushrooms
  • 1/4 tsp sea salt
  • 2 Tb water
  • 1/4 C minced scallion or spring onion
  • 1/4 C minced red bell pepper
  • 1/2 C panko breadcrumbs
  • 1/4 C mayonnaise or Veganaise
  • 2 Tb chopped herbs, like tarragon, dill, or parsley
  • 1 Tb Worcestershire sauce
  • 1 tsp Old Bay Seasoning or mix of paprika and cayenne
  • 1 large egg
  • sea salt, to taste
  • all-purpose flour
  • olive or avocado oil for cooking


Wilt the mushrooms and remove the water.

  1. 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.

Make the crab cake mix.

  1. 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.

Cooking the cakes.

  1. 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.


  1. 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.