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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.