Lion’s Mane “Crab” Cakes

Lion’s Mane mushrooms, with their seafood-like texture, make a delightful and healthy substitute for crab in this savory, crispy cake recipe. These cakes are rich in protein and low in carbs, making them a satisfying option for seafood lovers and those seeking plant-based alternatives. Pair them with a lemon aioli or a light remoulade for extra flavor.

Servings: 4 · Prep: 15 min · Cook: 25 min

Ingredients

Lion’s Mane & Base
– 1 cup chopped Lion’s Mane mushrooms
– 1/2 cup breadcrumbs (preferably gluten-free if needed)
– 1/4 cup finely chopped green onion
– 1/4 cup finely chopped parsley
– 1/4 cup mayonnaise
– 1/4 cup sour cream
– 1/4 tsp garlic powder
– 1/4 tsp smoked paprika
– 1/4 tsp black pepper
– 1/4 tsp salt
– 1/2 cup all-purpose flour (or gluten-free alternative)
– 2 large eggs, lightly beaten
– 1/2 cup buttermilk or milk
– 1/4 cup olive oil or vegetable oil

Directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix chopped Lion’s Mane, green onion, parsley, mayonnaise, sour cream, garlic powder, smoked paprika, and black pepper.
3. In another bowl, combine flour, eggs, and buttermilk. Stir until well blended.
4. Fold the wet ingredients into the mushroom mixture until well combined.
5. Shape the mixture into 4 equal patties.
6. Place the patties on the prepared baking sheet and brush lightly with oil.
7. Bake for 20-25 minutes, or until golden and cooked through.

Tips

• For extra crispiness, bake the cakes on a wire rack placed over the baking sheet.
• If using fresh Lion’s Mane, make sure to clean and slice them finely before chopping.
• These cakes can be made ahead and frozen for up to 3 months. Thaw and reheat before serving.

Nutritional Benefits

• Lion’s Mane: High in protein, low in calories, and rich in antioxidants.
• Breadcrumbs: Provide texture and a mild flavor base.
• Mayonnaise & Sour Cream: Add creaminess and richness.
• Garlic & Paprika: Enhance flavor and offer anti-inflammatory properties.
• Eggs & Milk: Contribute protein, healthy fats, and a binding texture.

Storage & Reheating

• Store leftover cakes in an airtight container in the refrigerator for up to 3 days.
• To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or microwave in 30-second intervals until heated through.

Nutrition and health notes are general and for interest only — not medical or dietary advice. · ShroomWire Kitchen