Ingredients
8 ounces Lion’s Mane mushrooms
2 tablespoons mayo (or vegan mayo)
1 teaspoon Dijon mustard
1 large egg (or egg subsitute)
1 teaspoon Worcestershire sauce
1/4 cup diced sweet onions
1 tablespoon finely chopped fresh parsley plus more for garnish
1 1/2 teaspoons Old Bay seasoning
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/3 cup panko breadcrumbs
2 tablespoons olive oil for pan frying
Lemon wedges and tartar sauce for serving
Preparation
Shred the Lion’s Mane mushroom to resemble lump crab meat. Transfer them to a large skillet with 2 tablespoons of water and pinch of salt.
Cook the mushrooms over medium heat, covered, stirring occasionally, for 5-10 minutes until all the water from the mushrooms has released. Set aside and allow the mushrooms to cool.
In a large bowl, add mayo, Dijon mustard, egg, Worcestershire sauce, onions, parsley, Old Bay seasoning, smoked paprika, salt, and pepper. Mix until combined. Set aside.
Once the Lion’s Mane has cooled, strain/squeeze out any excess moisture from the mushrooms. This will help avoid any soggy crab cakes.
Fold the mushrooms into the mixture until well combined. Stir in the panko breadcrumbs then form the mixture into 4 patties that are 1/2-inch thick. Set aside.
In a large skillet, heat olive oil at medium heat. Pan fry the patties for 3 minutes on each side until golden brown. Serve with lemon wedges and tartar sauce. Garnish with chopped parsley. Enjoy!