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–+ servings
Crab cake mound on a round white plate with a square ramekin of pale yellow sauce, a lemon wedge and some parsley. There's a nutcracker in the foreground who looks like a chef.

Lion’s Mane Crab Cakes

Stacey Mincoff
This is a really great use for Lion's Mane Mushrooms. The taste and texture are so similar to crab. Serve as an appetizer or main entrée.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4 Servings
Calories 130 kcal

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

Notes: To cook pieces before making crab cakes:
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

Calories: 130kcalCarbohydrates: 7gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 6mgSodium: 128mgPotassium: 290mgFiber: 2gSugar: 2gVitamin A: 361IUVitamin C: 5mgCalcium: 15mgIron: 1mg
Keyword Lion’s Mane Mushroom
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