Is that crab? No! These Lion’s Mane Crab Cakes are made from Lion’s Mane Mushroom which look and taste very similar to crab. If you shred the Lion’s Mane into thin pieces it will resemble just the same as crab meat and makes a vegetarian version of the delicious classic crab cake recipe!
Ready in under 25 minutes, these crab cakes are a great way to soak up all of the powerful nutritional benefits of these mushrooms with an incredible savoury and juicy texture and completely meat-less!
Why This Lion’s Mane Crab Cake Recipe Works:
- With almost the identical taste and consistency of crab, Lion’s Mane mushrooms create a perfect substitute for meat in this vegetarian crab cake.
- Lion’s Mane mushrooms readily take on the flavors of any spices and herbs added in this recipe, making it flavorful, savoury and decadent!
- As Lion’s Mane has been shown to improve memory, boost concentration and protect the nervous system this is a delicious recipe with powerful health benefits.
Ingredients for this Lion’s Mane Crab Cake Recipe
- Lion’s Mane Mushroom
- Ritz Crackers
- Egg
- Mayonnaise
- Dijon Mustard
- Old Bay Seasoning
- Fresh Parsley
- Hot Sauce
- Optional: Lemon Wedges
How to Make Lion’s Mane Crab Cakes
- 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.
FAQs
What are the benefits of Lion’s Mane?
- Lion’s mane has been shown to improve memory, boost concentration and protect the nervous system
- The name lion’s mane comes from the mushroom resembling the cascading mane of a lion, though some varieties look like puffy pom-poms or some say they even resemble a brain — which is totally appropriate, because it has the ability to promote growth and development of new brain cells, regenerate neurons in your body as well as protect existing brain cells. This makes Lion’s Mane a brain-boosting mushroom for learning and memory.
- Lion’s Mane is also exceptionally high in protein and is an incredible source of non-animal essential amino acids!
What does Lion’s Mane taste like?
Lion’s Mane has a similar resemblance and taste to seafoods like crab and lobster. Once cooked this mushroom is tender, juicy, meaty and delicate. This is why this mushroom is the perfect substitute for crab in this vegetarian version of a crab cake! It also is able to absorb the incredible flavors and spices added into this recipe.
More Mushroom Recipes
- The Most Perfect Sauteed Mushrooms
- Kale Salad With Mushroom Omelette
- Mushroom Tofu Potstickers
- Miso Soup with Mushroom and Tofu
- Japanese Noodles with Shimeji Mushrooms
Lion's Mane Mushroom Crab Cake Recipe
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.
Servings 4 people
Calories 194kcal
Ingredients
Crab Cakes
- 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
Instructions
-
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.
Nutrition
Calories: 194kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 696mg | Potassium: 246mg | Fiber: 3g | Sugar: 7g | Vitamin A: 438IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 2mg
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