Lions Mane "Crab" Cakes

Lions Mane "Crab" Cakes 

As seen published in Shroomski magazine V1 Issue2

By Brianna Saucedo 

Is it crab meat? No! This crab cake is made from a mushroom called Lions Mane due to its large, shaggy, hair-like structure. If you shred this fungi into thin pieces the taste and consistency it truly resembles crab meat! These crab cakes are a great way to enjoy a vegetarian meal packed with powerful nutrients. Lion’s Mane has been shown to improve memory, heighten concentration, protect the nervous system, increase fat metabolism, and many more benefits. 

As a kid, I always said that I hated mushrooms. I couldn’t get behind the bland earthy-ness of the average US grocery shrooms, which are mostly from the same species. I then came to learn that there are so many more species of edible fungi out there that have different flavors and unique textures. I got to researching common gourmet mushrooms that have the most medicinal and nutritional properties; Lions Mane then came into the picture. 

For this Lions Mane Crab Cake recipe you will need raw mushrooms, not dried. You can find raw Lions Mane at most Asian markets or some whole food markets. If you want to see the magic of it grow, you can you grow this mushroom yourself at home in an all-in-one grow bag and have a personal supply! 

Tips for the perfect crab cakes: 

• Do NOT rinse the Lions Mane so it doesn’t get water logged!
• If the Lions Mane is very fresh and too moist, you may need to dab with a dry towel or add more Ritz Crackers to the mix. 
• If the Lions Mane is very fresh and too moist, you may need to dab with a dry towel or add more Ritz Crackers to the mix.
• Pack the cakes very firmly; don’t worry about smashing the Lions Mane. 
• If the cakes fall apart just press it back together with the spatula or reshape and try again.
• This recipe works great in the air fryer! Coat the air fryer liberally with cooking spray and air-fry until they are crispy. 

Makes about 7 servings

Prep time: 8 min 

Cook time: 10 min 

Ingredients for this Lion’s Mane Crab Cake Recipe:

• 6 oz Lion’s Mane Mushroom
• 14 Ritz Crackers 
• 1 Egg (chicken or flax egg) 
• 1/3 cup Mayonnaise (regular or vegan)
• 1 tbsp Dijon Mustard
• 1 tbsp Old Bay Seasoning
• 1 tbsp Parsley
• 1 tsp liquid amino OR soy sauce
• Hot Sauce
• 2 tbsp cooking oil
• Optional: Lemon Wedges

  Instructions 

1. Clean lions mane by trimming any brown bits at the base and/or using a damp towel to brush off any dirt. 
2. In a large bowl, shred or cut the lion’s mane mushrooms into pieces about 1/4” wide. To the bowl, add crushed Ritz crackers (I just use my hands to crumble.) Add the egg, mayonnaise, Dijon mustard, Old Bay, parsley, liquid aminos and a few dashes of hot sauce. Mix thoroughly. Divide the mixture into four and use your hands to form patties.
3. Heat a nonstick skillet over medium-high heat and drizzle in the cooking oil. When oil is shimmering, carefully add the patties. Cook and flip periodically, until both sides are browned and crispy, about 10 minutes total.
4. Plate and squeeze lemon wedges over the cakes. 
5. Enjoy!

Interested in more recipes with Lions Mane? Try out these Lions Mane nuggets here!