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Lion's Mane Mushroom Crab Cakes

By: Rosa Basile Marrello



Wondering what a lion’s mane mushroom tastes like? Well, most people describe it as being similar in taste and texture to crab or lobster. For this reason, I decided to make “crab” cakes! If you're looking for special lion's mane mushroom recipes, "crab cakes" are as good as it gets. These crab cakes made with mushrooms are tasty. They are crispy on the outside and tender and meaty on the inside.


Ingredients:

2 tbsp Italian parsley

1 large head Lion's mane mushroom, shredded @threecfarms

2 eggs

1/2 tbsp Dijon mustard

1/4 tsp red chilli flakes

3 tbsp spicy mayonnaise

1 tsp Worcestershire sauce

1/4 tsp black pepper, freshly cracked

1/4 tsp salt

3 tbsp Olive oil

1/3 cup Panko breadcrumbs



 

1. Trim away any brown bits at the base of the lion's mane. Use a damp paper towel to brush off any dirt. Do not rinse the lion's mane as it will get waterlogged.

2. Pull the mushroom apart into small shreds.

3. Transfer to a medium-sized bowl and add the panko, parsley, salt, and pepper. Set aside.

4. In another small-medium bowl, stir together the egg, mustard, mayo, Worcestershire sauce, and red chilli flakes until combined.

5. Pour the wet ingredients over the lion's mane mixture. Mix together very well. Using your hands works best. It's important the mixture holds together well. If it's too wet, add a little more breadcrumbs, if too dry, add a little more mayo or a tiny bit of water.

6. Refrigerate for 15-20 minutes to help them gel together if you'd like.

7. Heat the oil in a skillet over medium-high heat until hot and shimmery. Carefully cook the cakes until crispy and golden, about 4 minutes per side.

8. Transfer to a paper towel-lined plate to drain some of the oil.

Serve immediately.

9. Eat as is or make lunch bites and put them into mini slider buns. Top with any condiments of your choice.


Eat more mushrooms! Your future self will thank you.



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