If there’s one thing I always missed after going plant-based, it was crab cakes—especially the crispy golden edges, the flaky texture, and that subtle briny flavor. But then came lion’s mane mushrooms. Y’all, let me tell you—these mushrooms changed the game!

Today I’m bringing you one of my favorite plant-based seafood recipes: Lion’s Mane Crab Cakes. They’re packed with flavor, perfectly crispy on the outside, tender and meaty on the inside, and totally dairy- and egg-free. Whether you’re fully vegan, cutting back on seafood, or just curious about how to use lion’s mane, this recipe will blow you away.

What is Lion’s Mane Mushroom (and Why It Works Here)?

Lion’s mane is a soft, shaggy mushroom known for its brain-boosting benefits and seafood-like texture. When cooked, it pulls apart like crab meat or lobster, making it a superstar substitute in vegan seafood dishes.

It’s mild, a little sweet, and soaks up flavor like a sponge—perfect for crab cakes. Bonus: lion’s mane is also rich in antioxidants and may support memory and cognitive health. So you’re not just eating well—you’re feeding your brain, too.

Why You'll Love These Vegan Crab Cakes

• Flaky, golden, and packed with flavor
• Made with real ingredients you can feel good about
• Free from seafood, dairy, and eggs
• Easily made gluten-free
• Kid-approved and crowd-pleasing
• High in fiber and brain-healthy nutrients
• Ready in 30 minutes or less

The Inspiration Behind This Recipe

When I first transitioned to plant-based eating, I missed comfort food. I wanted those nostalgic, Southern-inspired dishes that brought my family to the table—and that included fried seafood nights with my grandad.

After discovering lion’s mane mushrooms at a local H-E-B, I was intrigued by the texture. I cooked some up in a skillet, seasoned them just right, and it hit me: this tastes like crab.

I started experimenting, and after a few trials, I came up with a simple “crab” cake that had the same flakiness and flavor I used to love—without the animal products. Now it’s a go-to meal in our house. The kids love it, and I love how easy it is to make a big batch that feeds the whole family.

Ingredients You’ll Need

• 8 oz lion’s mane mushrooms, shredded
• 1/4 cup red bell pepper, diced
• 1/4 cup celery, diced
• 1/4 cup red onion, diced
• 2 tbsp parsley, chopped
• 1/2 tsp Old Bay seasoning
• 1/4 tsp smoked paprika
• 1 tbsp lemon juice
• 1 tbsp vegan mayo
• 1 tbsp Dijon mustard
• 1/2 cup breadcrumbs (gluten-free if needed)
• 1 tbsp ground flaxseed + 2.5 tbsp water
• Salt and pepper, to taste
• 2–3 tbsp oil for pan-frying

How to Make Lion’s Mane “Crab” Cakes

1. Prepare the flax egg by combining ground flaxseed and water. Let it sit for 5 minutes.

2. Shred lion’s mane mushrooms with your hands and squeeze out excess moisture if needed.

3. In a large bowl, mix mushrooms, veggies, spices, lemon juice, vegan mayo, mustard, flax egg, and breadcrumbs.

4. Shape into 6 patties and pan-fry for 3–4 minutes per side until golden and crispy.

5. Serve hot with a mild spicy garlic aioli (recipe below) and lemon wedges.

Nutritional Benefits

• Low in calories but high in satisfaction
• High in fiber from mushrooms, veggies, and flax
• Heart-healthy fats from vegan mayo
• Brain-supporting compounds in lion’s mane
• No cholesterol, low saturated fat

Make It Your Own: Substitutions & Variations

• Gluten-Free: Use gluten-free breadcrumbs or crushed crackers.
• No Old Bay? Mix paprika, celery seed, mustard powder, and black pepper.
• Heat Sensitivity: Omit cayenne and stick with mild smoked paprika.
• More Protein: Add mashed chickpeas or white beans.

Perfect Pairings

• Arugula salad with lemon vinaigrette
• Sweet potato wedges or fries
• Vegan mac and cheese
• Fresh corn salad or slaw
• Garlic mashed potatoes

BONUS: Mild Spicy Garlic Aioli

This creamy dipping sauce is the perfect match for your cakes, with a subtle kick:

• 1/2 cup vegan mayo
• 2 garlic cloves, minced
• 1–2 tsp lemon juice
• 1/2 tsp Dijon mustard
• 1/4 tsp smoked paprika
• Pinch of cayenne or hot sauce (optional)
• Optional: 1 tsp maple syrup

Mix everything together, chill for 15 minutes, and enjoy!

Storage Tips

• Fridge: Store cooked cakes in an airtight container for 3 days. Reheat in a skillet or air fryer.
• Freezer: Freeze cooked cakes up to 2 months. Reheat from frozen or thaw first.

Troubleshooting

• Too crumbly? Add more breadcrumbs or let mixture chill before forming.
• Too wet? Squeeze moisture from mushrooms and veggies.
• Too dry? Add more vegan mayo or lemon juice.

Try This Recipe Tonight

These Lion’s Mane “Crab” Cakes are more than a meal—they’re a way to enjoy comforting, familiar flavors in a healthy, plant-based way. Perfect for a weeknight dinner, family gathering, or your next plant-based seafood night.

If you make them, I’d love to see! Tag @thedestinedkitchen on social and show me your creations.