Imagine a plate filled with golden-brown Lion's Mane crab cakes, each one perfectly full of flavor and texture. Crispy on the outside, tender and succulent on the inside, and packed with the earthy richness of Lion's Mane mushrooms.
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Every fall me and my husband go foraging in the woods of Washington for nature's treasures, Mushrooms. We stumbled upon some lion's mane and have been enjoying lions mane recipes in various ways but this crab cake recipe is my favorite way. In this day and age, you no longer need to go into the forest looking foraging for mushrooms you can easily click online and order some off Amazon.
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Ingredients for lion mane crab cake:
- lions mane mushroom- if you prefer to order dried lions mane there are many options online.
- onion
- bell pepper
- breadcrumbs
- eggs
- mayonaise
- fresh dill
- salt and pepper
- oil
Dipping sauce:
- Mayonaise
- garlic
See recipe card for quantities.
Instructions
Step 1: Wilt and cook off the water in the lion's mane: Clean and pick the lions mane mushrooms into pieces to resemble shredded chicken. Put the mushrooms in a pan at medium heat, with NO oil or salt yet. Let the water come out of the mushroom and cook off this will take about 7 minutes. Once the water has evaporated you can add a teaspoon of oil and lightly sautéed.
Step 2: Make the crab cake mixture: In a mixing bowl combine the wilted mushrooms with the cake ingredients 1 caramelized onion, ½ a bell pepper diced, 1 ¼ cups of breadcrumbs, 3 eggs, 3 tablespoon mayonnaise, fresh dill mix together to combine. Season to your taste, you can even taste a bit of the mixture to adjust the seasoning for salt and anything else you’re looking for.
Step 3: Form the lions mane mushroom crab cakes: Form about 2 oz patties of the mixture it looks like it's not sticking together but don’t worry—the egg will set as they cook. For the most refined look, form the cakes using a ring mold and make sure to apply a little pressure when forming.
Step 4: Cooking the mushroom patties: Heat a large skillet on medium heat and add a good amount of oil about 2-3 tbsp. Once the oil has heated up add in the lions mane patties and sautee on both sides about 4-5 minutes per side or until browned and cooked through. Let rest and enjoy with a garlic aioli.
Opt. Step 5: Make a garlic aioli: In ½ a cup of mayonnaise add in 3-4 minced garlic cloves. Mix together and enjoy as a dipping sauce or a spread.
Substitutions
- Lion's Mane Mushrooms: If fresh Lion's Mane mushrooms aren't available, you can use dried lions mane. Oftentimes times you are able to find lions mane mushrooms at local farmer's markets or community online resale sites.
- Mayonnaise: Greek yogurt is a great substitute for mayonnaise.
- Breadcrumbs: Panko crumbs or crushed saltine crackers can be used in this recipe.
- Bell pepper: I oftentimes am able to find small sweet red peppers (as pictured) Otherwise I like using a red bell pepper for color. although any color of bell pepper will work.
Equipment
- Mixing bowl- a large metal mixing bowl makes it simple and easy to mix you ingredients well.
- Large nonstick skillet- My hex clad is amazing at this it is nonstick without all the harmful chemicals.
- Ring mold- Using a ring mold will help shape your cakes to look cohesive and help compress them. You can also use a round cookie cutter.
Storage
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, use an oven at 350°F (175°C) for about 10-15 minutes.
This recipe is also freezer-friendly, place in a gallon freezer bag in 1 flat row and freeze unto 6 months.
Top tip
For added flair and flavor, consider drizzling a balsamic glaze or lemon-infused olive oil over your Lion's Mane crab cakes just before serving. It's an extra touch that elevates the dish to gourmet levels.
FAQ
Yes, you can substitute with other Hericium erinaceus mushrooms such as bears head, coral tooth, or tiered tooth.
These crab cakes go wonderfully with a garlicky aioli, a fresh green salad, or even as an elegant appetizer at your next dinner party.
Food safety
You should never eat mushrooms in the wild if you are not experienced and are not sure which is which. For your health and safety please be careful and avoid risks. You can easily order mushrooms online.
Related
Looking for other recipes like this? Try these:
LION'S MANE CRAB CAKES
Equipment
- 1 mixing bowl
- 1 large nonstick skillet
- 1 ring form
Ingredients
- 1 lb lions mane mushroom
- 1 medium yellow onion
- ½ red bell pepper
- 1 ¼ cup breadcrumbs
- 3 large eggs
- 3 tbsp mayonaise
- 3 tablespoon fresh dill
- salt and pepper
- olive oil
Optional Garlic Aioli:
- ½ cup mayonaise
- 3 cloves minced garlic
Instructions
- Wilt and cook off the water in the lion's mane: Clean and pick the lions mane mushrooms into pieces to resemble shredded chicken. Put the mushrooms in a pan at medium heat, with NO oil or salt yet. Let the water come out of the mushroom and cook off this will take about 7 minutes. Once the water has evaporated you can add a teaspoon of oil and lightly sautéed.
- Make the crab cake mixture: In a mixing bowl combine the wilted mushrooms with the cake ingredients 1 caramelized onion, ½ a bell pepper diced, 1 ¼ cups of breadcrumbs, 3 eggs, 3 tablespoon mayonnaise, fresh dill mix together to combine. Season to your taste, you can even taste a bit of the mixture to adjust the seasoning for salt and anything else you’re looking for.
- Form the lions mane mushroom crab cakes: Form about 2 oz patties of the mixture it looks like it's not sticking together but don’t worry—the egg will set as they cook. For the most refined look, form the cakes using a ring mold and make sure to apply a little pressure when forming.
- Cooking the mushroom patties: Heat a large skillet on medium heat and add a good amount of oil about 2-3 tbsp. Once the oil has heated up add in the lions mane patties and sautee on both sides about 4-5 minutes per side or until browned and cooked through. Let rest and enjoy with a garlic aioli.
- Optional: Make a garlic aioli: In ½ a cup of mayonnaise add in 3-4 minced garlic cloves. Mix together and enjoy as a dipping sauce or a spread.
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