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
Preheat the oven to 350ºF.
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.
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.
Plate and serve with your preferred sauce and garnishes. We used remoulade and a slice of lemon.
David Uzzell
A deaf chef with Michelin experience, David brings restaurant-level techniques to home cooking through clear, accessible instruction. He also enjoys sneaking unexpected twists into classic recipes.
