How Can You Make a Crab Cake without Crab?
If you don’t know about this mushroom, the Lion’s Mane Mushroom (Hericium Erinaceus), is a choice edible mushroom, it has major health benefits, and has a similar taste and texture as crab meat. This is why it makes a wonderful substitute for these fabulous faux Crab Cakes. Now, I said similar, so don’t expect it to taste exactly the same.
Size DOES Matter!
We went to see if we were going to “get lucky”? in the woods. This Lion’s Mane mushroom has been growing over and over in the same place for several years now, but we never know for sure when it’s going to come out and play. As we walked around the tree in anticipation, my hubby was the first to see it. His eyes got huge and he gasped with amazement, but I thought he was just teasing me as usual. I squealed with delight when I saw how huge it was! This is the biggest we’ve ever found. 2300g, over 5.5 pounds. We left the smaller one behind and will check on it in a few days or a week.
Shhh… I’m Hunting for Lions
Poor little Pepé was so worried because he thought we were going to hunt for a lion, so he was quite relieved when we came back with this spectacular Lion’s Mane Mushroom instead.
Books about Foraging for Mushrooms
Several books can be found here.
Lion’s Mane Kits for Sale
Meanwhile, if you’re not a forager, you can grow your own with one of these kits.
Brain Health & Other Medicinal Uses for Lion’s Mane
- Could Protect Against Dementia
- Helps Relieve Mild Symptoms of Depression and Anxiety
- May Speed Recovery from Nervous System Injuries
- Protects Against Ulcers in the Digestive Tract
- Reduces Heart Disease Risk
- Helps Manage Diabetes Symptoms
- May Help Fight Cancer
- Reduces Inflammation and Oxidative Stress
- Boosts the Immune System
More information can be found here at Healthline.com
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Lion’s Mane Crab Cakes
Ingredients
- 12 Ounces Lion’s Mane Mushrooms cooked – see note below
- 4 Tablespoons Fresh Parsley
- 4 Tablespoons Mayonnaise
- 1 Teaspoon Old Bay Seasoning or other creole seasoning
- 2 Teaspoons Dijon Mustard
- Salt and Pepper to taste
Instructions
- Preheat oven to 425°F/220°C/Gas Mark7
- With your hands, mix the cooled mushroom pieces and all other ingredients in a bowl and divide into fourths (about 100g/3.5oz each).
- Form a mound and place on a parchment lined sheet pan.
- Bake for about 10 minutes and serve with lemon wedges and our Creole Remoulade.
Notes
Tear mushroom into small pieces that resemble crab meat.
Heat skillet on med/high to high, melt approximately 1 Tablespoon of butter (or oil) per batch in large skillet and add a single layer the mushroom pieces. Season with salt and sauté on both sides until slightly browned and about half of their moisture has been released and reduced (about 10 minutes). Let cool.
Nutrition
On With The Show – Step by step instructions
Brush away any debris from your mushrooms, and try not to submerge into water unless they’re very dirty. If you do submerge in water, you can squeeze the water out like a sponge and the mushrooms should be fine because they’re more durable than they look.
Tear mushroom into small pieces that resemble crab meat.
Heat skillet on med/high to high, melt approximately 1 Tablespoon of butter (or oil) in skillet and add a single layer the mushroom pieces. Season with salt and sauté on both sides until slightly browned and about half of their moisture has been released and reduced (about 10 minutes). Let cool.
Preheat oven to 425°F/220°C/Gas Mark7
With your hands, mix the cooled mushroom pieces and all other ingredients in a bowl and divide into fourths (about 100g/3.5oz each).
Form a mound and place on a parchment lined sheet pan.
Bake for about 10 minutes and serve with lemon wedges and this Creole Rémoulade.