We first developed this recipe as a Vegetarian Crab Cake but I feel like it has so much more to offer than that!
Pulling apart your Lions Mane ball is the key to the texture of this recipe. the results were not the same when we tried with sliced or cut up pieces. Before mixing together the cakes you will want to brown your Lions Mane pieces in a hot pan then let it cool before mixing up and shaping your cakes. If you skip this step then you will have a lot of water in your cakes and they may not stick together well.
These are so good with the 3 ingredient Garlic Aioli!
Lately every time I make this recipe its been 3x or 4x because nobody in our family can eat just one. I used to serve them as a side but they have slowly become a main course. Our favorite way is have them with a side of our Garlic Aioli and pair with couscous, roast asparagus or green salad (or all 3!)
Crispy Lions Mane Cakes
A.K.A. Vegetarian (or Vegan) Crab Cakes
Ingredients
Makes 4 Cakes
8 oz Fresh Lions Mane - pulled apart
½ tsp 'alho & sal' (or 1/4 tsp kosher)
½ T Ghee (or butter, olive oil)
½ T Dill - Fresh, Chopped
½ T Parsley - Fresh, Chopped
½ tsp Cornstarch
1 ea Egg - beaten w/pinch garlic salt & cornstarch (can sub vegan egg!)
1 tsp Soy Sauce
1 tsp Rice Vinegar
1 T Mayonnaise (can sub vegan mayo!)
1 T Mustard - Dijon
¼ C Panko Crumbs
Black Pepper to taste (We add about 1 tsp fresh ground)
Directions
Pre heat your sauté pan (we use cast iron) to sear your mushrooms. Add the Lions Mane to the hot, dry pan and begin to brown. Once they start to brown add Ghee and Garlic Salt. Stir for a minute, then remove from heat. Mix in your herbs & cornstarch then set aside to cool on counter.
While your mushroom mixture cools, blend together - egg, soy sauce, vinegar, mayonnaise & mustard. Add pepper or any other spice you like (I like to add 1 chopped up Serrano pepper)
When your mushroom mixture is cool combine it with the egg mixture and panko. Cover and refrigerate for 15-20 minutes.
Shape your cakes (I use ¼ C to scoop so they are all same size) and pre heat your pan for frying. If your cakes are not holding together you may need to adjust them with more wet or dry ingredients.
When the pan is hot enough add 1 T Oil (your choice - I like Ghee or just some Avo Oil spray.) When the oil is shiny, add your cakes and brown each side for about 5 minutes on medium high heat. Cool on a rack or paper towel.
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