Lion’s Mane Crab Cakes - Foraged

Lion’s Mane Crab Cakes

Lion’s Mane mushrooms make an excellent alternative to crab and are the key ingredient in these fantastic Lion’s mane crab cakes. When it comes to cooking lion’s mane mushrooms, the first hurdle to sourcing excellent quality mushrooms. Unless you’re exceptionally lucky, you’re unlikely to find lion’s mane mushrooms alongside the chestnut and button mushrooms at your local supermarket. The good news is, Forged can connect you with other mushroom enthusiasts that have exactly what you need.

Finding Lion’s Mane Mushrooms Through Foraged

Because we work hard to connect mushroom lovers with some of the best small growers and wild foragers across the country, our Marketplace is an excellent way to source less common mushrooms like lion’s mane. Our growers and foragers are all small independent businesses who are just as passionate about growing or finding the best mushrooms as you are about eating them. So, if you’re looking for the best mushrooms for your Lion’s mane recipe, Foraged is the place to find them.

Image Courtesy of Yummy Mummy Kitchen

Ingredients

1 lb lions mane mushrooms

¼ teaspoon salt

2 tbsp water

¼ cup minced scallion

¼ cup minced red bell pepper

½ cup panko breadcrumbs

¼ cup mayonnaise

2 tbsp chopped parsley

1 tbsp Worcestershire or similar I use mushroom ketchup

1 tbsp Old Bay Seasoning optional, a mix of paprika, cayenne, and extra salt can be substituted

1 large egg

Kosher salt to taste

All-purpose flour for dredging

Frying oil

Instructions

Preheat your oven 350℉.

Cut your lion’s mane mushrooms into crab meat-sized sections.

Add the chopped mushrooms, water, and salt in the pan, cover, and simmer over a low heat until the lion’s mane has wilted.

Wait until the mushrooms have cooled enough to handle and then try to squeeze as much water out of them as possible.

Add together the mushrooms and all of the ingredients except the flour and frying oil.

Season with salt and pepper and let rest for ten to fifteen minutes.

From the mixture into four large patties.

Add the oil to a frying pan and heat over a medium heat.

Dredge the cakes in the flour and fry for three minutes before flipping to brown both sides.

Once all the cakes are browned, place them in the oven and cook for ten minutes.

Serve the cakes on a bed of salad and top with a dollop of mayonnaise or aioli with a lemon wedge on the side.

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