Ingredients

• 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

Directions

• 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.

Nutrition

Photos