These Lion's Mane Crab Cakes are incredibly delicious with a texture unbelievably similar to the real thing. Each bite is heaven: crispy edges, tender meaty and moist center, and so much flavor.
Prep Time20 minutesmins
Cook Time20 minutesmins
Course: Main Course
Cuisine: American
Keyword: mushrooms, vegan seafood
Servings: 4
Ingredients
2Lion's Mane mushrooms2 1/2 c, hand shredded into small pieces
1/2cup+ 2 tbsp Panko breadcrumbs or crushed saltine crackers
1/2cupvegan Mayo
1tbspOld Bayuse less if using saltine crumbs
1/2jalapeño pepperseeded and minced
2tbspfresh dillminced
1tspdulse flakes
1tspume vinegar
Instructions
Add the shredded Lion’s Mane mushrooms to a large mixing bowl.
Add the panko, vegan mayo, Old Bay, jalapeño peppers, dill, pulse, and Ume vinegar. Stir well to thoroughly mix.
Heat 1 cup of avocado or olive oil in a large skillet over medium-high heat. Test the oil by adding a tiny speck of the batter to make sure it is hot before adding the crab cakes.
Add 3-4 cakes to the hot oil (depending on the size of your pan), and cook each side for 5 minutes, or until golden brown and crispy.
Transfer cooked crab cakes to a plate lined with 2 sheets of paper towel to catch excess oil.