Lion’s Mane · Coastal classic
Lion’s Mane Crab-Style Cakes
A plant-forward take on a coastal classic.
Shredded Lion’s Mane has a naturally tender, fibrous texture that works beautifully in crab-style cakes—seasoned with Old Bay and pan-fried until golden.
Prep 20 minutesCook 25 minutesDairy-free · Vegan with chickpea flour
Ingredients
- 1 pound Lion’s Mane mushrooms, shredded
- 2 tablespoons vegan mayonnaise
- 1 teaspoon Dijon mustard
- 1 large egg, or ¼ cup chickpea flour for a vegan version
- 1 teaspoon Worcestershire sauce (use a vegan brand for a vegan version)
- ¼ cup diced onion
- 1 tablespoon chopped parsley, plus more for garnish
- 1½ teaspoons Old Bay seasoning
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- ⅓ cup panko breadcrumbs
- 2 tablespoons olive oil
- Lemon wedges and tartar or cocktail sauce, for serving
Method
- Place the shredded Lion’s Mane in a covered skillet over medium heat and cook for 10–15 minutes, until it releases its liquid. Let cool.
- In a large bowl, combine the vegan mayonnaise, Dijon, egg or chickpea flour, Worcestershire, onion, parsley, Old Bay, smoked paprika, salt and pepper.
- Squeeze as much water as possible from the cooled mushrooms, then fold them into the seasoned mixture.
- Fold in the panko and shape into patties about ½ inch thick.
- Heat the olive oil in a skillet over medium heat and pan-fry the cakes for about 3 minutes per side, until crisp and golden.
- Garnish with parsley and serve with lemon wedges and your choice of sauce.
Mastermind Tip
Squeeze the cooked mushrooms well. Removing excess moisture is what helps the cakes hold together and crisp up in the pan.
Recipe by Chef Chrys