Lion's Mane Mushroom Cakes (Vegan Crab Cakes)

What you'll need

• 1 large Lion’s Mane mushroom (about 8 oz), shredded by hand
• ¼ cup finely chopped celery
• ¼ cup finely chopped red onion
• 2 tbsp chopped fresh parsley
• 1 tsp Old Bay seasoning
• ½ tsp garlic powder
• ½ tsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp plant-based mayo
• ¼ cup panko breadcrumbs (plus more for coating)
• Sea salt and black pepper, to taste
• 1–2 tbsp neutral oil (or a light brush of oil if baking)
• ¼ plant-based mayo (separate for the optional sauce)
• 1 tsp Dijon mustard (optional sauce)
• 1 tsp lemon juice (optional sauce)
• ½ tsp maple syrup (optional sauce)
• Pinch of paprika and salt (optional sauce)

How to make it

1. 01

   Gently shred Lion’s Mane into crab-like strands.

2. 02

   Dry Sauté for 5-6 minutes to start sweating the mushrooms.

3. 03

   In a bowl, combine shredded mushrooms, celery, onion, parsley, and seasonings.

4. 04

   Add mustard, mayo, lemon juice, and breadcrumbs.

5. 05

   Mix until just combined. Taste and adjust seasoning.

6. 06

   Shape into small cakes (about 4–6). Lightly coat in extra panko if you like a crunchier crust.

7. 07

   Chill for 20–30 minutes to help them hold together.

1. 08

   Heat oil in a skillet over medium heat. Sear cakes until golden and crisp.

2. 09

   Optionally, bake at 400°F for 15–20 minutes (or until golden brown) flipping halfway.

3. 10

   Whisk sauce ingredients together until smooth. Adjust to taste.

4. 11

   Plate with lemon wedges, a scoop of sauce, and fresh herbs. Or Tuck into a sandwich with slaw and a soft bun.