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lions mane mushroom crab cakes in white dish with garlic aioli

LION'S MANE CRAB CAKES

Julie Chelombitko
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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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Side Dish

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.
    wilted lions mane mushroom
  • 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.
    mixture for lions mane recipe
  • 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.
    raw formed lion's mane crab cakes
  • 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.
    cooked lions mane crab cakes
  • 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.
    crab cake dipping into garlic aioli

Notes

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.

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.
Keyword crab cakes, lions mane, mushroom, patties