About the Recipe
Lion’s mane mushrooms are the star of this recipe, bringing a delicate, seafood-like texture and earthy flavor to the table. Known for their health benefits and unique, fluffy appearance, lion’s mane mushrooms make the perfect base for these “crab cakes.” When cooked, the texture of lion’s mane mushrooms is often described as mild and tender – similar to crab and lobster meat. This resemblance is why they’re commonly used as a seafood alternative in recipes.
Developed by our very own Director of Mycology, Don King aka The Mushroom Hunter, this dish is sure to impress with its crispy exterior, tender interior and rich flavor. Serve as an appetizer or main course.
Ingredients
Required:
1lb lion's mane or other Hericium mushrooms
1 teaspoon salt
2 tablespoons water
½ cup panko (or plain) breadcrumbs
¼ cup flour
¼ cup mayonnaise
½ teaspoon black pepper
1 large egg
1 teaspoon Old Bay Seasoning (or a mix of spices like cayenne, paprika, etc…don’t forget the salt!)
Optional:
¼ cup minced scallion
2 tablespoons chopped herbs (parsley, thyme, cilantro, etc.)
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon hot sauce
1 tablespoon capers
Kosher salt to taste
Preparation
1) Tear mushrooms into small, bite-sized pieces (about the size of crab chunks).
2) Add the mushrooms to a pan with the water and salt. Cover and simmer for several minutes, stirring occasionally.
3) Remove the mushrooms from the pan and once cool, squeeze out all of the liquid.
4) Mix the mushrooms with all of the cake ingredients, gently folding until uniform. Let sit for at least 15 minutes or up to overnight.
5) Form mixture into 4-6 round patties (or use a ring mold if you have one, which will make them uniform and nicer looking).
6) Dredge each patty in flour and set aside. The mix will be very wet and sticky, but will be easier to handle once each patty is dredged in flour.
Cooking
1) Heat a large pan with a few tablespoons of oil (about 1/8 inch deep) over medium/high heat.
2) Fry cakes for about 2-3 minutes on each side, until golden brown and crusty.
3) Finish with a sprinkle of salt. Optionally, squeeze a little fresh lemon juice on them and/or add a dollop of spicy mayo, tartar sauce, hot sauce, etc.