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MCM Lions Mane Mushroom Crab-less Cakes

Prep time: 30 mins
Cook time: 15 mins


  • 2 lb lions mane
  • ¼ teaspoon salt
  • ¼ cup minced scallion
  • ½ cup panko breadcrumbs
  • ¼ cup of crushed Ritz crackers
  • ¼ cup mayonnaise
  • 2 tablespoons chopped herbs: cilantro, tarragon, or Italian parsley
  • 1 tablespoon worcesterchire
  • 1 teaspoon Old Bay Seasoning (optional, a mix of paprika, cayenne, and extra salt can be substituted)
  • 1 large egg
  • Kosher salt to taste
  • Peanut oil or high heat fry oil
  • Fresh green salad
  • Fresh cut chives
  • Lemon wedges


  • 1. Pull apart the lions mane mushrooms into pieces to resemble crab meat, shred with your fingers.
  • 2. Put the mushrooms in a pan with a little oil and salt and bring to a simmer, stir, cover, and cook for a few minutes until the mushrooms are wilted and have given up their juice.
  • 3. Allow the mushrooms to cool, then squeeze out as much water as you possibly can. This step is important as mushrooms, unlike crab, contain lots of water.
  • 4. Mix with the crab cake mix
  • 5. Combine the mushrooms with the cake ingredients and mix well. Taste a bit of the mixture (you can cook it if raw egg weirds you out) adjust the seasoning for salt and anything else you’re looking for. Use a 2 inch ring mold (or improvise) and form your cakes. Place on a sheet pan with wax paper and cover with plastic wrap. Allow the cakes to rest for at least 15 minutes in the refrigerator so that the breadcrumbs can hydrate, In a perfect world, you’ll let it sit overnight. This is so important so that your cakes hold together while frying.
  • 6. Cooking
  • 7. Heat a deep pan with about 1½ inches of peanut oil to 375° F.
  • 8. Gently place your cakes in the oil and watch until edges are golden brown, flip once. This should be fairly quick so watch they don’t burn.
  • Remove to a paper towel lined plate and salt immediately.
  • 9. Serving
  • 10. Remove the cakes to a plate with a fresh green salad tossed in a light coating of vinaigrette. Sprinkle with chives and serve with lemon wedges on the side.


Amount per serving
Serving size: 4-6


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