About the Recipe
Lion’s mane mushrooms are the star of this recipe, bringing a delicate, seafood-like texture and earthy flavor to the table. Known for their health benefits and unique, fluffy appearance, lion’s mane mushrooms make the perfect base for these “crab cakes.” When cooked, the texture of lion’s mane mushrooms is often described as mild and tender – similar to crab and lobster meat. This resemblance is why they’re commonly used as a seafood alternative in recipes.
Developed by our very own Director of Mycology, Don King aka The Mushroom Hunter, this dish is sure to impress with its crispy exterior, tender interior and rich flavor. Serve as an appetizer or main course.
Ingredients
Required:
1 lb Lion’s Mane (or other Hericium) mushrooms
1 tsp salt
2 tbsp water
½ cup panko or plain breadcrumbs
¼ cup flour (plus more for dredging)
¼ cup mayonnaise
½ tsp black pepper
1 large egg
1 tsp Old Bay Seasoning (or spice blend with cayenne, paprika, etc.)
Optional Add-ins
¼ cup minced scallion
2 tbsp chopped herbs (parsley, thyme, cilantro, etc.)
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp hot sauce
1 tbsp capers
Kosher salt, to taste
Oil for pan-frying (enough to coat pan, about ⅛" deep)
Preparation
Tear mushrooms into small, crab-like chunks.
Add mushrooms, water, and salt to a pan. Cover and simmer for several minutes, stirring occasionally, until softened.
Remove mushrooms from the pan and let cool. Once cool, squeeze out as much liquid as possible using your hands or a clean towel.
In a large bowl, combine cooked mushrooms with breadcrumbs, flour, mayonnaise, black pepper, egg, Old Bay seasoning, and any optional ingredients you’re using. Mix gently until uniform.
Let the mixture rest for at least 15 minutes, or refrigerate up to overnight.
Form into 4–6 round patties.
Dredge each patty lightly in flour and set aside. The mixture will be wet and sticky but easier to handle once coated.
Cooking
Heat a large skillet over medium-high heat and add oil to coat the bottom (about ⅛" deep).
Fry each patty for 2–3 minutes per side, until golden brown and crisp.
Sprinkle with kosher salt and serve warm. Optional: top with lemon juice, spicy mayo, tartar sauce, or hot sauce.