Crabby Lion’s Mane Mushroom Crab Cakes
Courtesy of Brendan Linnane, owner, Foggy Dew Fungi in Newcastle, CA.
Ingredients
For crab cakes:
- 8 ounces lion's man mushroom
- 8 ounces crab meat or surimi
- 2 eggs
- 1/4 cup green onion, finely diced
- 1/4 cup red pepper, finely diced
- 2 cloves garlic, minced
- 4 tablespoons mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoons Old Bay seasoning
- 1/2 teaspoons curry powder
- 2 teaspoons Dijon mustard
- 1 tablespoon parsley, finely chopped
- 1 cup panko breadcrumbs, more as needed
- 4 tablespoons extra-virgin olive oil, more as needed
- Lemon wedges
- Salt and pepper, to taste
- Microgreens, for garnish (optional)
For quick tarter sauce:
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons dill pickle relish
- 2 tablespoons capers, crushed
- 1/2 teaspoons Old Bay seasoning
Instructions
For crab cakes:
- Hand shred lion’s mane mushrooms into small pieces resembling texture of flaky crab. Pick over crab meat for any shell pieces, and gently flake meat. Add to shredded mushrooms.
- In large bowl, combine eggs, mayonnaise, green onion, red pepper, Worcestershire sauce, Old Bay seasoning, curry powder, Dijon mustard, parsley, salt, and pepper. Mix until fully incorporated.
- Add shredded lion’s mane mushroom-crab mixture to mayo mixture and gently mix. Fold in panko breadcrumbs, adding more if needed. Mixture should hold together. Form mixture into 8 equal-sized round, flat patties, about ½ to ¾ inch thick.
- In a sauté pan, heat oil over medium-high heat. Cook mushroom-crab cakes for about 3 minutes on each side, turning once. When done, the cakes should be golden brown and cooked through.
- Garnish with microgreens, if desired. Serve immediately with lemon and tartar sauce.
For tarter sauce:
- Combine all ingredients in small bowl. Serve immediately or refrigerate.