Lion's Mane Mushroom "Crab" Cakes

A twist on an old favorite, these Lion's Mane "crab" cakes are made with mushrooms instead of crab meat but taste like a real thing! A quick and easy vegetarian meal.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, dinner, lunch, Main Course

Cuisine: American

Keyword: meatless dinner, vegetarian crab cakes

Servings: cakes

Calories: 150kcal

Author: Jovita | Yummy Addiction

Ingredients

1 large egg
1/4 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons finely chopped fresh parsley
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 lb. (450g) Lion’s Mane mushrooms , shredded to resemble crab meat
1/2 cup panko breadcrumbs
1 tablespoon olive oil

Instructions

In a large bowl, mix together the egg, mayo, Dijon, Worcestershire sauce, Old Bay seasoning, salt, black pepper, parsley, lemon juice, and lemon zest.
Add the shredded Lion’s Mane mushrooms and mix gently but thoroughly to cover all pieces. Add the panko breadcrumbs and mix well again. Shape the mixture into 6 cakes. Pack them firmly so they stick together when cooking.
Heat the olive oil in a skillet over medium-high heat. Place the “crab cakes” in a skillet and cook for about 3-4 minutes per side, until golden brown. Transfer the cakes on paper towels to get rid of excess oil (optional).
Garnish with chopped parsley and serve with tartar or aioli sauces and lemon wedges on the side.

Video

Notes

Adapted from Delicious Meets Healthy.

Nutrition