Lion's Mane Mushroom "Crab" Cakes

RECIPE

I started cooking with a wide variety of mushrooms a couple years ago, when a local mushroom grower started bringing me all different kinds of fungus!  

Lion’s mane mushrooms are becoming more popular, not only for their delicious flavor, but for the health benefits as well!  Lion’s Mane in particular are great for our brains. For thousands of years Lion’s mane mushrooms (Hericium erinaceus) have been acclaimed for increasing cognitive function, reducing inflammation, and stimulating neural development by increasing a protein in our brains called nerve growth factor (NGF).

These mushrooms are not only delicious, but have been extensively studied for their nutritional properties (Behav Neurol, 2018; J Tradit Complement Med, 2013; Int J Med Mushrooms, 2013) with some promising research in the area of neurocognitive disorders (Front. Aging Neurosci., 2020).

This recipe will make the crab cake traditionalist shake their head in disbelief with how similar the flavor and texture of these mushroom cakes are to actual crab cakes.  

Old Bay Seasoning is my go-to when I’m making any sort of seafood cake. For this recipe it really ties everything together making these cakes the best “mock” crab cakes you’ve ever had! 

If you cannot tolerate Old Bay Seasoning, you can make your own seafood seasoning blend with spices that are friendly to you! Many times, seafood seasonings include flavors such as sweet paprika, celery seed, dried mustard, garlic powder, black pepper, salt, cardamom, cloves, ginger, bay leaves, and dill. Just pick whatever seasonings are friendly to you and make your own mix!

 

[[ recipeID=recipe-9l4puornp, title=Lion's Mane Mushroom "Crab" Cakes ]]

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Lion's Mane Mushroom "Crab" Cakes

Servings: 16

Keywords:

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

Mushroom "Crab" Cakes

  • 3 lbs Lion's Mane Mushrooms
  • ½ Red Bell Pepper (diced) *OPTIONAL
  • 1 Jalapeño (diced) *OPTIONAL
  • ½ Onion (diced) *OPTIONAL
  • 1 Egg
  • 1-2 Cups Panko Bread Crumbs
  • ½ to 1 cup Light Mayonnaise
  • ¼ Cup Canola Oil (or other preferred oil for pan frying cakes)
  • Old Bay Seasoning (to taste)
  • Juice from One Lemon
  • Arugula (garnish)
  • Salt and Pepper (to taste)

Spicy Sriracha Sauce (Optional)

  • 1 Cup Light Mayonnaise
  • ¼ Cup Honey
  • Sriracha (to taste)
  • Salt and Pepper (to taste)

Instructions

  1. Dice the peppers and onions.
  2. In a sauté pan with a little oil, sweat the onions and peppers (approximately 3-5 minutes) and remove from the heat and set aside.
  3. Quarter the mushrooms and place 2-4 pieces at a time in a food processor. Pulse the mushrooms. You are looking for a texture similar to lump crab meat.
  4. Put the mushrooms into a large mixing bowl.
  5. Add the mayo (start with a little, you can always add more).
  6. Add the egg, panko, peppers and onions.
  7. Mix with your hands. You’re looking for just enough mayo and bread crumbs to be able to form cakes.
  8. Season with Old Bay, salt and pepper and lemon juice.
  9. Form your cakes. Set aside.
  10. Mix all the ingredients for the sauce together. 
  11. In a hot oiled sauté pan place your cakes one at a time.
  12. Cook on each side for approximately 2-4 minutes.
  13. Once cooked, place on a bed of arugula and garnish with the sriracha sauce! Enjoy!

Nutrition Facts

Serving Size: 2

Serving Per Recipe: 16

Amount Per Serving
Calories 262
% Daily Value*
Total Fat 17.8g 27%
Saturated Fat 1.8g 9%
Trans Fat 0g
Sodium 443.8mg 18%
Total Carbohydrate 19g 6%
Dietary Fiber 0.6g 2%
Sugars 1g
Protein 6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

Difficulty level: 8


*Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking, and using equipment)


Nutritional Facts do not include optional ingredients or spicy sriracha sauce.