Lions’ Mane Mushroom “Crab Cake” Recipe

Lions Mane Crabcakes

One of the amazing things about Lions Mane Mushrooms is that they taste nearly identical to Crab, and they even have the texture – one of the most wonderful ways to cook them is by doing a spin on Crab Cakes and instead of using crab meat, use shredded Lions mane mushrooms. Here's our favorite recipe for making Lions Mane Crab Cakes


1lb Lion’s Mane mushrooms, hand-shredded

    2 eggs

      1 cup breadcrumbs (I usually use gluten-free breadcrumbs or crushed gluten-free crackers)

        1/2 cup finely diced onion

          2 tablespoons mayonnaise or vegan mayonnaise

            2 teaspoons gluten-free Worcestershire sauce

              1 1/2 teaspoons gluten-free Old Bay seasoning

                1 teaspoon chopped tarragon

                  2 teaspoons Dijon mustard

                    2 tablespoons finely chopped parsley

                      1/2 teaspoon salt (adjust to taste)

                        1/2 teaspoon black pepper

                          3-4 tablespoons cooking oil (whatever kind you prefer, I use coconut oil)

                            Lemon wedges for garnish


                              Begin by hand-shredding the Lion’s Mane mushrooms until they resemble the texture of flaky crab meat.

                                In a large mixing bowl, combine the eggs (or flax eggs), finely diced onion, gluten-free Worcestershire sauce, Dijon mustard, mayonnaise (or vegan mayo), finely chopped parsley, gluten-free Old Bay seasoning, salt, and black pepper. Thoroughly mix until all ingredients are well combined.

                                  Gently fold the shredded Lion’s Mane mushrooms into the mixture until they are evenly distributed.

                                    Add the breadcrumbs to the bowl and mix until they are fully incorporated into the mixture.

                                      Shape the mixture into 6-8 evenly sized flat patties, each about 1/2 to 3/4 inch thick.

                                        Heat your oil of choice in a sauté pan over medium-high heat.

                                          Place the patties in the hot pan and cook for approximately 3-4 minutes per side, or until they are golden brown and cooked through.

                                            While they’re cooking, prepare the tartar sauce by mixing together the mayonnaise, dill pickle relish, and Old Bay seasoning in a small bowl.

                                              Serve your mushroom “crab” cakes with lemon wedges for a nice zing. And they wouldn’t be complete without Tartar Sauce – blend up the following for a nice dippy Tartar Sauce that will really make your crab cakes shine.

                                                Tartar Sauce (optional but in my opinion, essential)

                                                  1/2 cup mayonnaise

                                                    A bit of fresh dill

                                                      2 tablespoons dill pickle relish

                                                        1/2 teaspoon Old Bay

                                                          A dash of paprika (did you know that paprika is dried red pepper?!? I spent years thinking there were paprika plants out there.)

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