COOK RIBEYE WITH THE FIRST DEAF CHEF ON CHOPPED • APRIL 18 → SAVE YOUR SPOT

Lion's Mane Crab Cake

Ingredients

  • 1 large egg
  • ¼ cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 2 tbsp parsley, finely chopped
  • 1 tsp lemon juice
  • ½ tsp lemon zest
  • 1 pound Lion’s Mane mushrooms, shredded to resemble crabmeat
  • ½ cup panko breadcrumbs
  • 1 tbsp olive oil (for the pan)

Preparation

  1. Preheat the oven to 350ºF.

  2. In a large bowl, whisk together the filler ingredients. Stir in the shredded mushroom, then mix in the breadcrumbs. Shape the mixture into 6 cakes, pressing firmly.

  3. Heat olive oil in a pan over medium-high heat, cook the cakes for 3-4 minutes, then transfer the pan to the oven for 10 minutes. Broil at 500ºF for 2 minutes.

  4. Plate and serve with your preferred sauce and garnishes. We used remoulade and a slice of lemon.