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Finally wipe the skillet clean, then heat a couple tablespoons of oil to medium high heat. Gently add the crab cakes to the skillet and fry for about 3-4 minutes per side until golden brown. These Lion’s Mane Crab Cakes can also be backed in the oven with great success.
Since crab cakes only need to be fried for a few minutes on each side, you’ll need to precook the mushrooms. The best way is to dice them into small cubes, toss in oil with some garlic, and roast at 350 for 30-40 minutes, flipping midway. As the moisture cooks out, the Lion’s Mane will shrink.
Add onions and breadcrumbs and pulsed mushroom mixture. Using a spoon to measure equal portions of crab cakes, form the mixture into a cake Heat coconut oil in a non-stick pan on medium heat and fry the lion’s mane mushroom cakes until lightly browned on both sides.
Once cool enough to touch, pull apart into smaller pieces until they resemble crab meat. In a separate bowl, whisk together the egg, soy sauce, yogurt, lemon, parsley, salt and pepper. Add the breadcrumbs, caramelized onions, and mushroom mixture. Decide what size you would like your “crab” cakes to be and then measure equal portions of crab cake.
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