Ingredients
- 8 oz lion’s mane mushrooms shredded by hand
- 1/4 cup finely diced celery
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 2 tbsp chopped parsley
- 1/2 tsp Old Bay seasoning or more to taste
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1 tbsp lemon juice
- 1 tbsp vegan mayo
- 1 tbsp Dijon mustard
- 1/2 cup breadcrumbs use gluten-free if needed
- 1 tbsp ground flaxseed + 2.5 tbsp water flax egg
- Salt and pepper to taste
- 2 –3 tbsp oil for pan-frying avocado or grapeseed
Instructions
Prepare flax egg: In a small bowl, mix the ground flaxseed and water. Set aside for 5 minutes to thicken.
Shred lion’s mane: Gently tear the mushrooms into bite-sized, crab-like shreds using your hands. Squeeze out excess moisture if they feel wet.
Mix the base: In a large bowl, combine shredded lion’s mane, celery, red bell pepper, onion, parsley, and all the seasonings.
Bind the mix: Add in lemon juice, vegan mayo, Dijon, flax egg, and breadcrumbs. Mix gently until the mixture holds together. If it feels too wet, add extra breadcrumbs.
Shape the cakes: Form into 6 small patties, pressing them firmly so they stick.
Cook: Heat oil in a skillet over medium heat. Pan-fry patties for 3–4 minutes per side or until golden brown and crispy.
Serve: Garnish with extra parsley and a squeeze of lemon. Serve with vegan tartar sauce or a spicy aioli.
Notes
Serving Ideas
- Serve on a bed of arugula or slaw
- Make a “crab cake” sandwich with a toasted bun, vegan mayo, lettuce, and tomato
- Pair with roasted potatoes or a grain bowl
