Lions Mane Crab Cakes

Lions mane (Hericium erinaceus) is one of our favorite mushrooms to grow on the farm because of its incredible medicinal properties supporting brain and neurological health. When freshly sautéed many compare lions mane to having a lobster or crab like taste. Lions mane is very versatile in the ways it can be prepared either by being sautéed , oven roasted, or grilled. Our favorite way to whip up Lions mane is faux crab cakes. We’ve added vegan substitutes for our fellow vegheads!

Ingredients:

• 8oz (or more) Fresh Lions Mane

• 1 Egg or Flax Egg: Mix 1 tbsp of flaxseed meal with three tbsp of water. Refrigerate for 10 minutes to thicken.

• 1/2 cup of Panko Breadcrumbs: you can also use regular breadcrumbs.

• 1/4 cup of onions diced

• 1 tbsp mayo or vegan mayo

• 1 tsp Worcestershire sauce

• 3/4 tsp old bay seasoning

• 1 tsp dijon mustard

• 1 tbsp parsley finely chopped

• 1/4 tsp salt ( to taste)

• 1/4 black pepper

• 2-3 tbsp oil (for frying)

• 2 optimal garnish: lemon wedges

Step 1: Hand shred Lions Mane into small pieces resembling flakey crab.

Step 2: In a large bowl combine egg, mayo, onion, Worcestershire sauce, old bay seasoning, salt & pepper, mustard, and parsley. Mix well.

Step 3: Add Lions Mane to mix until fully incorporated then add panko bread crumbs

Step 4: Form mixture into 3-4 equal size round flat patties (about ½ to ¾ inch thick).

Step 5: Heat oil in sauté pan on medium/high heat.

Step 6: Cook patties for approximately 5 minutes per side. Should be golden brown and cooked throughout.

Image by: Mike DiLegge. Recipe from Audreys Kitchen