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Play Video: Lion’s Mane Mushroom Crab Cakes
Try this twist on a classic Crab Cake recipe featuring Lion’s Mane mushrooms!
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Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Once the Lion’s Mane has cooled, strain/squeeze out any excess moisture from the mushrooms. This will help avoid any soggy crab cakes.
- 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.
- 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!
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Reviews (19)
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.
I love Penzeys! I didn’t know they are nationwide! I’m in ohio
It tasted good, but not quite like crab. The mushrooms did have the texture of crab though
These turned out delish and even my mushroom hating gf loved them. Well worth making.
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
Doubled recipe, added a bit more panko crumbs (gf). Was a big hit, great flavor and texture.
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.
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.
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!
This was my first time eating lions mane mushrooms. I loved the texture and crispness of the “crab” cakes but felt the bay seasoning made them overly salty. I would try this recipe again but would reduce the bay seasoning or other salt you add in the recipe.
I thought the same thing-a little salty. I loved the recipe and my husband who thinks he is a world class chef absolutely thought I’d made real crab cakes lol! I think if I reduce the old bay, I’d add a touch more paprika as that is in old bay but not salty. I also would add oyster sauce for half the worcheshire to add a touch more “seafood” too it
Excellent. I added a small amount of chopped hot peppers. Could use less salt. Excellent lions mane “crab cakes”
Very flavorful.
Didn’t add the bay seasoning, instead the Gullah seafood seasoning.
Thanks for all the mushroom recipes.
It was really tasty. I used a chipotle mayo instead of the regular mayo, and I made my own panko crumbs, other than that I stuck to recipe. I had to 7se more crumbs to keep it from falling apart.
We loved this! I ‘eyeballed’ the measurements and had more mushrooms so we ended up with 6 Pattie’s! Delicious!!
I made these today but I forgot the smoked paprika and I even had that ingredient! They tasted really good though not like crab it still had the texture of crab meat and the taste was good. We loved it and will add it to our recipes.
Delicious, and very easy! I made this at 2am after getting home from work and it was smooth sailing. Highly recommended.
They were so good! I purchased the mushrooms at the farmers market. She suggested making “crab” cakes. Way beyond my expectations. My husband loved them also. I used Cajun seasoning instead of Old Bay and sriracha mayo for the sauce.
I eyeballed all the ingredients. I left out the onions since I was sharing with my kid. After simmering the shredded mushroom I strained them in a fine mesh strainer and then rinsed with cold water and squeezed out all the water. Seemed like it would only make one cake but once mixed with the other ingredients it was 2. It fried up nice and firm and had good flavor. I made a mayo/Sriracha/lemon/garlic sauce. I didn’t have fresh lemon so had to use the sad bottle kind. Definitely use fresh lemon. I liked someone else’s idea to add cajun seasoning and garlic to the mix, I will try that next time. Thank you for the recipe! My first time using this mushroom and I didn’t feel like I wasted my money. Success!