Lion’s Mane “Crab” Cakes are another fantastic plant-based addition to our Meatless Monday routine. We’re not aspiring vegetarians but we are trying to eat less meat, and mushrooms are one of the easiest way to go there. We’re also trying to eat less full-fat dairy. Ron is minding his cholesterol intake, and I’m along for the ride. Toward that end, these “crab” cakes are adorned with a dollop of Yogurt Remoulade.
I’m delighted that Lion’s Mane mushrooms are available at our regular grocery store. I’ve been reading about them for a long time, but I’ve never been lucky enough to stumble up Lion’s Mane on a mushroom foray, so I assumed they were that unicorn of the mushroom world, that I would never experience them for myself. Then, a few years ago our local co-op started carrying them – large gorgeous, unblemished Lion’s Mane mushrooms. It was clear how they got the name. They were beautifully shaggy and regal, but they were pricey, so I never got around to indulging myself. But now I can buy them at BigY and they’re only a few dollars for a 4-ounce package. And they’re every bit as sweet and succulent as I had imagined. Who should I thank?
I recommend serving these Lion’s Mane “Crab” Cakes with a zesty Yogurt Remoulade or an Avocado Dipping Sauce. Along with some air-fried French fries, perhaps?
Lion’s Mane “Crab” Cakes
Equipment
- fish spatula – not necessary, but very helpful!
- well-seasoned cast iron skillet or non-stick skillet
Ingredients
- 6 oz Lion’s Mane mushrooms
- ¼ cup yellow onion
- ¼ cup fresh parsley
- fresh chives
- 1 egg
- 1 t honey
- 1 T Old Bay Seasoning
- 3 T mayonnaise
- ½ cup sourdough bread crumbs
- 3 T ghee
- remoulade sauce
- 1 lemon
Instructions
- Prep mushrooms and veg – Pull the mushrooms into small, bite-sized pieces. Mince the onion. Mince the parsley. Chop the chives an set aside.
- Mix – Whisk the egg and honey together. Then, mix the crab, egg/honey mixture, onion, Old Bay, parsley, mayo, and breadcrumbs in a bowl. Using your hands, form the mixture into four "crab" cakes.
- Brown the cakes – Melt the ghee over medium heat in a pre-heated cast iron skillet, then add the cakes to the skillet. Cook until golden brown, about 3 minutes per side.
- Garnish and Serve – Remove the cakes from the skillet, and place on a paper towel-lined plate. Garnish each cake with a dab of remoulade and a sprinkling of chives. Serve with lemon wedges.
INGREDIENT NOTES: I sauté these Lion’s Mane “Crab” Cakes in ghee rather than butter, because ghee has a very high smoke point. I’ve tried using butter, but it foams quite a bit, and it’s tricky to caramelize the cakes before the butter browns. If you don’t have ghee and opt for butter instead, be sure to use unsalted butter because the first ingredient in Old Bay Seasoning is celery salt – you want the sweetness of the mushrooms to shine.
If you’d like to be notified when new posts are added to this site, please subscribe below, and be sure to click through on the email you receive to confirm your subscription. If you don’t receive a confirmation email, please check your spam folder.