4.8 5 Stars 4 Stars 3 Stars 2 Stars 1 Star (8 reviews)
  • Prep Time 15 minutes
  • Cook Time 20 minutes
  • Total Time 35 minutes
  • Yield 4 patties 1x
Author Mushroom Council

Try this twist on a classic Crab Cake recipe featuring Lion’s Mane mushrooms!

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8 ounces Lion’s Mane mushroom

2 tablespoons mayo

1 teaspoon Dijon mustard

1 large egg

1 teaspoon Worcestershire sauce

1/4 cup diced sweet onions

1 tablespoon finely chopped fresh parsley plus more for garnish

1 1/2 teaspoons Old Bay seasoning

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/3 cup panko breadcrumbs

2 tablespoons olive oil for pan frying

Lemon wedges and tartar sauce for serving


  1. Shred the Lion’s Mane mushroom to resemble lump crab meat. Transfer them to a large skillet with 2 tablespoons of water and pinch of salt.
  2. Cook the mushrooms over medium heat, covered, stirring occasionally, for 5-10 minutes until all the water from the mushrooms has released. Set aside and allow the mushrooms to cool.
  3. In a large bowl, add mayo, Dijon mustard, egg, Worcestershire sauce, onions, parsley, Old Bay seasoning, smoked paprika, salt, and pepper. Mix until combined. Set aside.
  4. Once the Lion’s Mane has cooled, strain/squeeze out any excess moisture from the mushrooms. This will help avoid any soggy crab cakes.
  5. Fold the mushrooms into the mixture until well combined. Stir in the panko breadcrumbs then form the mixture into 4 patties that are 1/2-inch thick. Set aside.
  6. In a large skillet, heat olive oil at medium heat. Pan fry the patties for 3 minutes on each side until golden brown. Serve with lemon wedges and tartar sauce. Garnish with chopped parsley. Enjoy!
Play Video: Lion’s Mane Mushroom Crab Cakes


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Reviews (8)

  1. One comment. I looked up Old Bay Seasoning and found that it has Paprika already in it. I looked it up because I don’t have it in my kitchen. I made up my own and it was delish! I use Penzeys exclusively. Thank you for posting this recipe. It really inspired me.

  2. It tasted good, but not quite like crab. The mushrooms did have the texture of crab though

  3. I added minced garlic & smoked sea saltwith the mushrooms and used smoked sea salt, Old Bay and stone ground horseradish mustard, NO PARSLEY and scallions. It absolutely tasted like crab cakes and was soooooo good

  4. Really tasty, I found the lions mane shroomys on sale and had never worked with them before. This was an easy recipe with great results. I added a light dusting of panko on the cakes right before searing to help get a crispier crust. I also seared them in a good amount of butter mixed with a little duck fat.

  5. We loved this recipe. We love the flavoring, and for us the texture and consistency really did taste like crabcakes, and a browned up rather nicely….
    We would make it again.

  6. I substituted the raw yellow onion for cooked down shallot and garlic that I folded into the Panko mixture with the lines. Main mushroom. I doubled the amount of Old Bay and added fresh ground pepper dill and lemon zest before searing. Amazing!

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