Discover a delectable twist on classic crab cakes with Lion's Mane mushrooms. Indulge in a delectable twist on classic crab cakes with Lion's Mane mushrooms. Our gourmet recipe substitutes crab meat with Lion's Mane mushrooms for a delicious twist on classic crab cakes. Lion’s Mane is the perfect substitute for crabmeat because of it’s unique meaty texture and umami flavour.
Shred the Lion’s Mane with your hands into small pieces.
Cook the Lion’s Mane on high heat in a cast iron skillet with 2 tablespoons of ghee or oil, ground seaweed (use a spice blender), and smoked paprika seasoning until the mushroom is cooked and has released its moisture. Remove from heat and let cool.
Blend the capsicum and jalapeno and crush the crackers while you wait for the Lion’s Mane to cool.
Once the Lion’s Mane is cool, squeeze out the moisture with your hands. Mix in the peppers, crackers, and mayonnaise. Season with a little salt and pepper.
Roll the mushroom mixture into 16 equal sized balls. Place the balls on a baking paper lined plate and place them in the freezer for half an hour.
While the crab cakes freeze, make panko mixture. Whisk together the egg, tabasco, and smoked paprika.
Fill a pot with a few centimeters of oil so that the crab cakes can be mostly submerged. Heat the oil to a medium to medium high heat.
Take the crab cakes out of the freezer and roll each ball in the flour, then the egg mixture and then in the panko.
Fry each crab cake until they are golden brown. Roll them over half way through. When they cooked, remove the crab cakes from the oil and place on a paper towel on a plate to drain.
Serve the crab cakes with the mayonnaise or tartare sauce.
Ingredients
Directions
Shred the Lion’s Mane with your hands into small pieces.
Cook the Lion’s Mane on high heat in a cast iron skillet with 2 tablespoons of ghee or oil, ground seaweed (use a spice blender), and smoked paprika seasoning until the mushroom is cooked and has released its moisture. Remove from heat and let cool.
Blend the capsicum and jalapeno and crush the crackers while you wait for the Lion’s Mane to cool.
Once the Lion’s Mane is cool, squeeze out the moisture with your hands. Mix in the peppers, crackers, and mayonnaise. Season with a little salt and pepper.
Roll the mushroom mixture into 16 equal sized balls. Place the balls on a baking paper lined plate and place them in the freezer for half an hour.
While the crab cakes freeze, make panko mixture. Whisk together the egg, tabasco, and smoked paprika.
Fill a pot with a few centimeters of oil so that the crab cakes can be mostly submerged. Heat the oil to a medium to medium high heat.
Take the crab cakes out of the freezer and roll each ball in the flour, then the egg mixture and then in the panko.
Fry each crab cake until they are golden brown. Roll them over half way through. When they cooked, remove the crab cakes from the oil and place on a paper towel on a plate to drain.
Serve the crab cakes with the mayonnaise or tartare sauce.
