Print Recipe
Pin Recipe
Description
These Monterey® Lion’s Mane Mushrooms “crab” cakes are a flavorful, meat-free spin on a coastal classic.
Ingredients
- (2) 3.5 oz packages of Monterey® Lion’s Mane Mushrooms
- 2 Tbsp. mayo1 tsp. dijon mustard
- 1 large egg
- 1 tsp. Worcestershire sauce
- ½ cup diced sweet onions
- 1 Tbsp. finely chopped fresh parsley (plus more for garnish)
- 1 ½ tsp. Old Bay seasoning
- ½ tsp. smoked paprika
- Salt and pepper to taste
- ⅓ cup Panko breadcrumbs
- 2 Tbsp. olive oil for pan frying
*Lemon wedges and tartar sauce for serving
Instructions
- Shred Monterey® Lion’s Mane Mushrooms to resemble lump crab meat. Transfer them to a large skillet with 2 tablespoons of water and pinch of salt.
- Cook the mushrooms over medium heat, covered, stirring occasionally, for 5-10 minutes until all the water from the mushrooms has released. Set aside and allow the mushrooms to cool.
- In a large bowl, add mayo, Dijon mustard, egg, Worcestershire sauce, onions, parsley, Old Bay seasoning, smoked paprika, salt, and pepper. Mix until combined. Set aside.
- Once the lion’s mane has cooled, strain/squeeze out any excess moisture from the mushrooms. This will help avoid any soggy crab cakes.
- Fold the mushrooms into the mixture until well combined. Stir in the Panko breadcrumbs then form the mixture into four patties that are 1/2-inch thick. Set aside.
- In a large skillet, heat olive oil at medium heat. Pan fry the patties for three minutes on each side until golden brown. Serve with lemon wedges and tartar sauce. Garnish with chopped parsley. Enjoy!
.png){kind=logo}
