Lion's Mane Mushroom "Crab" Cakes
The perfect vegetarian substitute for a crab cake
Servings: 2 people
Ingredients
- 1 Lion's Mane mushroom, approximately 4"x5"
- 1 tbsp EVOO, total
- 1 Garlic clove, pressed
- 1 Scallion, minced
- 1 tbsp Onion, minced
- 1 Egg
- 1/2+ cup Bread crumbs
- 1/2 cup Milk
- 2 tsp Hot Old Bay Seasoning, to taste (can substitute regular Old Bay plus hot peppers or cayenne)
- 1 tbsp Parsley, minced
- 1 tbsp Flour (to help bind)
- 1/2 tbsp butter
Instructions
- Chop the Lion's Mane mushroom in 1/2" sized chunks (about the size of a lump of back fin meat). Sauté in the EVOO on low. Add the pressed garlic and sauté gently until the mushroom sweats and moisture is released. This could take up to 15 minutes or so.
- Press the mushroom meat into a colander, using a piece of paper towel to help absorb the water. The goal is to get the mushroom meat as dry as possible so the cakes hold together better. Place in a medium sized bowl.
- Mince the onions and place with the mushroom mixture. The rest of the ingredients except the parsley and the flour. Blend all ingredients well together then add the parsley.
- Blend well and form a tennis ball sized cake to see how well the mixture holds together. If it does not hold together well add some flour and mix in with your hands.
- Shape into cakes. Roll in a few Panko bread crumbs and sauté in 1/2 tablespoon EVOO and 1/2 tablespoon butter on medium-low until browned, 3-5 minutes. Gently flip the cakes over and brown the other side.
- Serve warm with sauce of your choice. A "cheaters" garlic aioli works well: Combine mayonnaise, a clove pressed garlic, olive oil, lemon juice and salt. Whip together until well blended and serve.