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Mushroom "Crab" Cake

Updated: Jun 9


INGREDIENTS IN THIS RECIPE

  • Fresh Lion’s Mane mushroom

  • Egg or flax egg: To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Allow to sit refrigerated for about 10 minutes to thicken.

  • Panko breadcrumbs: I love panko breadcrumbs in this recipe but you can also use regular breadcrumbs.

  • Onion: Sweet onion recommended.

  • Mayonnaise or Vegan Mayonnaise: If you are enjoying the vegan version of this recipe, I recommend this Vegan Mayonnaise.

  • Worcestershire sauce

  • Old Bay seasoning: If you don’t have old bay seasoning, you can use Cajun seasoning or Italian seasoning for a slightly different (but still delicious) flavor profile. You might also love my Tempero Baiano Brazilian Spice Blend.

  • Dijon mustard: You can also use course ground mustard.

  • Parsley

  • Salt and pepper

  • Oil (to fry cakes): Canola, vegetable or olive oil all work well.

  • Optional Garnish: Lemon wedges

Directions

  • Hand shred mushroom into small pieces resembling texture of flakey crab.

  • In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.

  • Mix in mushroom until fully incorporated.

  • Mix in Panko breadcrumbs until fully incorporated.

  • Form mixture into 3-4 equal size round flat patties (about 1/2 to 3/4 inch thick).

  • Heat oil in sauté pan on medium/high heat.

  • Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.

  • Add optional garnish, squeeze of lemon and enjoy!

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