Lions Mane Mushroom "Crab Cakes"

Lions Mane Mushroom "Crab Cakes"



5oz Lion's Mane mushroom

Spray oil of your choice

1 Large Egg

1 Shallot or sweet onion, chopped

2 tbsp Fresh parsley, chopped,

3 tbsp Panko

2 tbsp Mayo

1 tbsp Dijon mustard

1 tsp salt 

1 tsp Black pepper

2 tsp Old Bay

1 tsp Smoked paprika

2 tsp Garlic powder

1 tsp Cayenne pepper

High temp oil of your choice


1 tbsp Dairy-free sour cream

1 tbsp Mayo

Worcestershire sauce

Hot sauce


1 tsp Smoked paprika

1 tsp Cajun seasoning


Prepping the mushrooms

Heat your oven or toaster oven to 350 degrees. 

Rip up lions mane mushroom for a shredded texture. Keep the pieces similar to the size of crab meat.

Line a baking sheet with foil or use a silicone mat. Place the lion's mane piece across the baking sheet. Lightly spray the mushroom pieces with oil. Bake the mushroom pieces for 5-8 minutes, or until light brown in color. Set pieces aside.

Building the cakes

In a bowl, combine egg, mayo, dijon mustard, and seasoning. Mix well. Add chopped shallots and parsley to the bowl. Stir together.

Add the pieces of lion's mane and panko to the bowl. Combine well. Depending on how large your mushroom pieces are you may have to add more or less of the mayo, mustard, and panko.

Using your hands, shape the mixture into cakes. Set aside. 

Cooking the cakes

Heat a tablespoon of high temp oil in a saucepan on medium heat.

Cook the cakes for 3-5 minutes on each side.

Remove the cakes from the pan and transfer them back to the baking sheet. Bake them for an additional 8 minutes.

If you want to cook the cakes without baking them, you certainly can finish them on the stovetop. You'd have to cook them for roughly 10-13 minutes.

Making the sauce

Combine equal parts of mayo and sour cream. A tablespoon each of honey and hot sauce. A splash of Worcestershire sauce. Cajun seasoning, smoked paprika, and garlic powder. Mix well—taste and tweak to your liking.






Back to blog