Lion’s Mane “Crab” Cakes
Preparation Steps
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.
3. Cover and simmer for several minutes, stirring occasionally.
4. Remove the mushrooms from the pan and once cool, squeeze out all of the liquid.
Mixing Ingredients
1. Mix the mushrooms with all of the cake ingredients, gently folding until uniform.
2. TASTE IT! Cook a small amount in oil or in the microwave (or just taste it raw if you’re not grossed out by raw eggs) and adjust the salt and seasonings accordingly.
3. Let sit for at least 15 minutes or up to overnight.
Forming Patties
1. Form mixture into 4-6 round patties (or use a ring mold if you have one, which will make them uniform and nicer looking).
2. 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.
Finishing Touches
1. Finish with a sprinkle of salt.
2. Optionally, squeeze a little fresh lemon juice on them and/or add a dollop of spicy mayo, tartar sauce, hot sauce, etc.
