Mighty Cap Mushroom Lion's Mane Mushroom Crab-less Cakes

Name: Lion's Mane Mushroom Crab-less Cakes from Mighty Cap Mushrooms
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4-6
Cuisine: American
Ingredients: 2 lb Fat Moon Lion’s Mane; ¼ teaspoon Salt; ¼ cup Minced Scallion; ½ cup Panko Breadcrumbs; ¼ cup of Crushed Ritz Crackers; ¼ cup Mayonnaise; 2 tablespoons Chopped Herbs: Cilantro, Tarragon, or Italian Parsley; 1 tablespoon Worcesterchire; 1 teaspoon Old Bay Seasoning (optional, a mix of paprika, cayenne, and extra salt can be substituted); 1 Large Egg; Kosher Salt, to taste; Peanut Oil or High Heat Fry Oil; Fresh Green Salad; Fresh Cut Chives; Lemon Wedges

Lion's Mane Mushroom Crab-less Cakes from Mighty Cap Mushrooms

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

30 minutes

Cook Time

15 minutes

Author

Mighty Cap Mushrooms

Enjoy this delectable imitation crab cake recipe from Mighty Cap Mushrooms. Thanks to Abbott Weiss for the scrumptious photo!

Ingredients

2 lb Fat Moon Lion’s Mane
¼ teaspoon Salt
¼ cup Minced Scallion
½ cup Panko Breadcrumbs
¼ cup of Crushed Ritz Crackers
¼ cup Mayonnaise
2 tablespoons Chopped Herbs: Cilantro, Tarragon, or Italian Parsley
1 tablespoon Worcesterchire
1 teaspoon Old Bay Seasoning (optional, a mix of paprika, cayenne, and extra salt can be substituted)
1 Large Egg
Kosher Salt, to taste
Peanut Oil or High Heat Fry Oil
Fresh Green Salad
Fresh Cut Chives
Lemon Wedges

Directions

Pull apart the Lion’s Mane mushrooms into pieces to resemble crab meat, shred with your fingers.
Put the mushrooms in a pan with a little oil and salt and bring to a simmer, stir, cover, and cook for a few minutes until the mushrooms are wilted and have given up their juice.
Allow the mushrooms to cool, then squeeze out as much water as you possibly can. This step is important as mushrooms, unlike crab, contain lots of water.
Mix with the crab cake mix.
Combine the mushrooms with the cake ingredients and mix well. Taste a bit of the mixture (you can cook it if raw egg weirds you out) adjust the seasoning for salt and anything else you’re looking for. Use a 2 inch ring mold (or improvise) and form your cakes. Place on a sheet pan with wax paper and cover with plastic wrap. Allow the cakes to rest for at least 15 minutes in the refrigerator so that the breadcrumbs can hydrate, In a perfect world, you’ll let it sit overnight. This is so important so that your cakes hold together while frying.
Heat a deep pan with about 1½ inches of peanut oil to 375° F.
Gently place your cakes in the oil and watch until edges are golden brown, flip once. This should be fairly quick so watch they don’t burn. Remove to a paper towel lined plate and salt immediately.
Remove the cakes to a plate with a fresh green salad tossed in a light coating of vinaigrette. Sprinkle with chives and serve with lemon wedges on the side.