Lion's Mane Crab Cakes
8 ounces Lion's Mane mushrooms
1 large egg
1/3 cup Italian breadcrumbs or gluten free panko *see note
1/4 cup onions. diced
1/4 cup bell pepper, diced, I used yellow
2 Tbsp mayonnaise, regular or vegan
1 Tbsp Worcestershire sauce *see note
2 tsp parsley, finely chopped
1 1/2 tsp Cajun seasoning *see note
1/2 tsp garlic powder or one clove, minced
1/2 tsp salt
black pepper to taste
1 Tbsp avocado oil
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FOR FRYING:
1/2 cup avocado oil or oil of choice
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SAUCE:
1/4 cup mayonnaise
1 tsp sriracha
1/8 tsp salt
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Use a damp paper towel to wipe the lion's mane clean. I would not recommend washing it under direct water because it will absorb the water.
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Pull apart the lion's mane in shreds. Put in large bowl.
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In a pan, heat the oil on medium heat. Add the lion's mane.
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Sauté the lion's mane for 5-8 minutes until it releases its water. Use paper towels to squeeze the lion's mane to remove all moisture. The drier it is, the crisper your crab cakes will turn out.
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Put the cooked lion's mane into a large mixing bowl. Add the rest of the ingredients and mix well.
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Form patties and place them on a large plate.
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Heat the oil in a skillet. When the oil is hot, add crab cakes to the hot oil.
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Cook for 4-5 minutes on each side until each side is golden brown. Remove from the pan with a slotted spatula. Place the crab cakes on a paper towel-lined plate.
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Serve hot.
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Mix up sauce, or just top the cakes with sour cream.
*NOTES:
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You can use gluten-free panko or breadcrumbs. Use store-bought or make home breadcrumbs.
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I use Tony Chachere's Cajun seasoning. Old bay & Zaitarain's also works great.
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You may use gluten-free Worcestershire sauce. I used Lea & Perrins.
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Store leftovers in an airtight container in the refrigerator. It will keep fresh for up to 3 days. Reheat in your air fryer or oven to re-crisp.
SOURCE: fearlessdining.com