At Gratitude Garden Farm, we’re passionate about turning fresh, farm-grown ingredients into mouthwatering meals. These Lion’s Mane Mushroom Crab Cakes by Simply Veganized are a perfect example of how mushrooms can be transformed into a plant-based version of a beloved classic. With their meaty texture and delicate flavor, Lion’s Mane mushrooms mimic the richness of crab, making these cakes a savory, satisfying alternative that even seafood lovers will appreciate.
Crispy on the outside, tender on the inside, and packed with flavor, these Lion’s Mane crab cakes are a perfect appetizer, light meal, or fun twist for your next gathering. Let’s dive in and bring this farm-fresh, plant-forward dish to life with every bite!
INGREDIENTS:
For the Crab Cakes:
- 8-9 oz lion mane mushrooms
- 2.5 tsp Old Bay seasoning, divided
- 1 stalk celery, or 1 jalapenõ pepper, deseeded & minced
- 2 Tbsp white onion, minced
- 1 Tbsp fresh parsley chopped
- 1/2 cup Panko crumbs
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp vegan Worcestershire sauce
- Dash hot sauce
- 1/4 cup JUSTEGG, 1 flaxseed egg or 1 egg
- 1 Tbsp flour
For the Remoulade Sauce:
- 1/3 cup vegan mayonnaise
- 1 Tbsp ketchup
- 1 Tbsp capers, chopped
- 1 Tbsp sweet relish
- 2 tsp dijon mustard
- 1 Tbsp lemon juice
- Salt & pepper to taste
INSTRUCTIONS:
- Tear mushrooms into small pieces(like lump crab meat). In a large nonstick skillet over medium-low heat, cook mushrooms in the dry pan, stirring occasionally to release their liquid, approximately 8 to 9 minutes. Add 1/2 tsp Old Bay seasoning and cook for another minute. Remove from pan to let cool.
- Combine all crab cake ingredients. Refrigerate 30 minutes.
- Prepare remoulade by combining ingredients. Refrigerate until ready to use.
- Heat skillet over medium-high heat with 2 Tbsp oil. Form 6 patties and fry 3 minutes per side. Place on paper towel and season with salt.
- Serve with remoulade and lemon wedges.