Table of Contents
How to Make Lion’s Mane Mushroom Crab Cakes. 1 Lion’s Mane. 2 Red Onion. 3 Red Bell Pepper. 4 Almond Flour. 5 Egg (or flax egg for a vegan option) 6 Mayonnaise or vegan mayo. 7 Old Bay seasoning. 8 fresh parsley. 9 garlic powder. 10 fresh lemon juice and lemon wedges.
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.
Gently wipe the Lion’s Mane clean of and dirt and tear into small 1-inch pieces. Heat 1 teaspoon of avocado oil in a large skillet over medium heat. Add the Lion’s Mane and sea salt and cook for about 10 minutes, until the mushrooms have release their moisture.
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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