Lion's Mane Crab Cakes

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4.75 from 12 votes

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

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Jenné Claiborne

Ingredients

2 Lion's Mane mushrooms 2 1/2 c, hand shredded into small pieces
1/2 cup + 2 tbsp Panko breadcrumbs or crushed saltine crackers
1/2 cup vegan mayonnaise
1 tbsp Old Bay use less if using saltine crumbs
1/2 jalapeño pepper seeded and minced
2 tbsp fresh dill minced
1 tsp dulse seaweed flakes
1 tsp ume plum 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.
Repeat with the remaining batter.
Serve the crab cakes hot with red pepper aioli.

Video

Notes

Recipe Pro Tips:

When making the batter: The mixture should hold together in the palm of your hand. If it doesn’t, add two more tablespoons panko or place the batter in the refrigerator for 30 minutes to firm before cooking.
How to form patties: Your crab cakes should be no more than 1/2 inch thick to insure that they completely cook through.
No soggy crab cakes: Add no more than four cakes to cook at a time, depending on the size of your pan. Be sure not to over pack the pan, because this could lead to soggy crab cakes too.
Use Veganaise vegan mayo to make these crab cakes. For most recipes it doesn’t matter what vegan mayo you use, but this one requires the thickest mayonnaise, and Veganaise is my favorite.
I recommend pan-frying the crab cakes for the best texture, but you can also air fry or bake them in the oven.
Air fry: To air fry, place the panko coated patties in a greased air fryer. Grease the top of the patties with an oil spray, and cook at 350° for 10 minutes. Flip and air fry for another 5 minutes.
To bake: Bake them at 375ºF on a baking sheet lined with parchment paper for 20-25 minutes, flipping halfway through, until golden brown and crispy. You can also cook them in the air fryer at 375ºF for 8-10 minutes, flipping halfway through.

Nutrition