Lion's Mane "Crab Cakes"

Lion's Mane "Crab Cakes"

Lion's Mane "Crab Cakes"

These Lion's Mane crab cakes are crowd pleaser for sure. Cook them as an appetizer or for the main course, everyone will be shocked to learn you didn't use real lump crab meat! Just portion the cakes into golfball sized portions instead of the full patty for mini crab cake appetizers. (This crab cake alternative is also an excellent dish for someone with shellfish allergies!)


  • 1 pound of fresh Harmony Mushroom Lion’s Mane
  • 4 tablespoons of mayo
  • 2 teaspoons of Dijon mustard
  • 2 large eggs
  • 2 teaspoons of Worcestershire sauce
  • ½ cup of diced sweet onion
  • 3 teaspoons of Old Bay seasoning
  • 1 teaspoon of smoked paprika
  • 2/3 cup of panko breadcrumbs
  • 2 tablespoons of freshly chopped parsley
  • 4 tablespoons of olive oil 
  • Lemon wedges and tartar sauce for serving & garnish


  1. Shred Lion’s Mane to resemble lump crabmeat, and then put in a skillet warmed to medium heat with a pinch of salt and a little water. Stir occasionally for 5-10 minutes until all the water has released. Set mushrooms aside to cool. Once mushrooms have cooled, squeeze out any excess water to avoid soggy crab cakes. You can use a clean dish towel or a cheese cloth. 
  2. In a large bowl, combine mayo, Dijon mustard, eggs, Worcestershire sauce, onions, parsley, Old Bay seasoning, salt, pepper, and paprika.
  3. Combine mushrooms and sauce, and then stir in the panko breadcrumbs. Form 4, ½ inch thick patties and set aside.
  4. In a large skillet on medium heat, heat olive oil. Pan fry patties for 3 minutes on each side until golden brown. Let cool and enjoy with fresh lemon and tartar sauce. 

 Order fresh shrooms now!

Back to blog