Lion's Mane "Crab" Cakes

If you've never cooked lion's mane, start here. Pulled into shreds, the mushroom has a tender, flaky texture that resembles lump crab. Bell pepper, mustard, and Old Bay-style seasoning finish the effect. This approach is inspired by the "crab" cake recipes popularized by Houston gourmet purveyor Dr. Delicacy and by Zach Papaleoni of Spore to Fork.

Makes: 6 cakes | Prep: 20 min | Cook: 10 min

Ingredients

  • 8 oz fresh lion's mane
  • 1 tbsp butter or olive oil, for the first sauté
  • ¼ cup finely diced red bell pepper
  • 2 green onions, thinly sliced
  • ¼ cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1 egg, beaten
  • ½ cup panko, plus ½ cup for coating
  • 1 tbsp chopped parsley
  • Salt and pepper
  • Neutral oil for pan-frying
  • Lemon wedges and tartar sauce, to serve

Directions

  1. Wipe the mushroom clean with a damp towel (don't soak it, since it absorbs water like a sponge). Trim the base and pull the mushroom into thin shreds, about ¼ inch wide.
  2. Sauté the shreds in a dry skillet over medium heat for 5-6 minutes until they release their moisture and start to brown. Add the butter, season lightly, and cool for 10 minutes.
  3. In a large bowl, mix the mayo, mustard, Old Bay, egg, pepper, green onions, and parsley. Fold in the cooled mushroom and ½ cup panko.
  4. Shape into 6 patties and press them into the remaining panko. Chill for 15 minutes so they hold together.
  5. Pan-fry in ¼ inch of hot oil for 3-4 minutes per side until deep golden. Drain and serve with lemon and tartar sauce.

Tips

The dry sauté is the key step. It drives off water so the cakes crisp instead of steaming. For a fully vegan version, swap in vegan mayo and a flax egg (1 tbsp ground flax plus 3 tbsp water).