Lion’s Mane Crab Louie
When blanched in salted water, lion’s mane mushrooms remarkably take on a flavor and texture of succulent shellfish such as crab or lobster, making them a perfect ingredient for a plant-forward version of the classic Crab Louie salad. This recipe calls for one pound of blanched and seasoned lion’s mane mushrooms, but this dish could also be made with a 50/50 mix of lion’s mane (1/2 pound) and lump crab meat (1/2 pound). It’s a great way to make your seafood ingredient splurge go further.
Make a list for the store or order online.
Marinated Lion’s Mane “Crab”
Share a photo and tag us — we can’t wait to see what you’ve made!