New Recipe: Lion’s Mane Mushroom Crab Cake


A meatless “crab cake” recipe made with Lion’s mane mushrooms and topped with a Remoulade Sauce! Simply shred the lion’s mane mushrooms to resemble crabmeat to create the perfect seafood substitute!


6 ounces fresh Lion’s Mane Mushroom

12 Ritz crackers

1 egg beaten

⅓ cup mayonnaise

1 tbsp dijon mustard

1 tbsp Old Bay Seasoning

1 tbsp fresh parsley minced or 1 tsp dried parsley flakes

1 tsp liquid aminos or soy sauce

few dashes of hot sauce

2 tbsp cooking oil

4 lemon wedges

Remoulade Sauce Recipe

½ cup mayonnaise

2 tsp dijon mustard

2 tbsp sweet gherkins, pickles or sweet relish minced

1 tsp pickle juice or lemon juice

1-2 tsp Cajun or Creole Seasoning or your favorite dried herb seasoning

½ tsp fresh garlic minced


With your fingers, shred the lion’s mane mushrooms to resemble crabmeat, and add to a large bowl. To the bowl, add crushed Ritz crackers (I just use my hands to crumble.) Add the egg, mayonnaise, dijon mustard, Old Bay, parsley, liquid aminos and hot sauce. Mix thoroughly. Divide the mixture into four and use your hands to form patties.

To make the Remoulade Sauce, in a medium sized bowl, combine all ingredients.

Heat a nonstick skillet over medium-high heat and drizzle in the cooking oil. When oil is shimmering, carefully add the patties. Cook and flip periodically, until both sides are browned and crispy, about 8 minutes total.

Serve with lemon wedges and Remoulade Sauce.

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