Lion’s Mane Mushroom Crab Cakes
Lion’s Mane mushrooms are kind of having a moment—and honestly, it makes total sense. They look like little clouds, cook like seafood, and bite-for-bite they’re shockingly good at pretending to be crab. So if you’re craving something crispy, savory, and satisfying (but also smart and wholesome), this recipe is going to feel like a bit of a win. A lot of a win, actually.
And yeah, if you’re trying to impress someone at dinner or need a go-to meatless option that doesn’t scream “I miss bacon,” this is your move.
Let’s make it.
What You’ll Need
Here’s what you’re going to need for these Lion’s Mane mushroom crab cakes. You can swap a few things, and I’ll go over that in a bit. But for now, the basics:
| Ingredient | Amount | Notes |
|---|---|---|
| Lion’s Mane Mushrooms | 8 oz | Shredded like crab meat |
| Mayonnaise | 2 tbsp | Vegan mayo works too |
| Dijon Mustard | 1 tsp | Adds tang |
| Egg | 1 large | Or use flax egg to go vegan |
| Worcestershire Sauce | 1 tsp | Check for vegan version if needed |
| Sweet Onion | 1/4 cup, diced | Or sub with shallots |
| Fresh Parsley | 1 tbsp, finely chopped | Plus more for garnish |
| Old Bay Seasoning | 1 1/2 tsp | Key to that seafood flavor |
| Smoked Paprika | 1/2 tsp | Adds depth |
| Salt & Pepper | To taste | Season as you go |
| Panko Breadcrumbs | 1/3 cup | Use gluten-free if needed |
| Olive Oil | 2 tbsp | For pan-frying |
| Lemon Wedges + Tartar Sauce | Optional | For serving, but highly recommended |
This recipe makes about 4 medium-sized cakes. If you want to scale up, just double everything and you’re golden.
Tools You’ll Need
Here’s what’s helpful to have on hand:
- Non-stick or cast iron skillet
- Large mixing bowl
- Medium bowl
- Spatula
- Knife and cutting board
- Measuring cups + spoons
- Cheesecloth or clean dish towel (for squeezing moisture)
Nothing fancy. You could probably do this in an Airbnb kitchen.
Pro Tips
These tips will help you avoid mushy patties and keep everything crispy, structured, and packed with flavor:
- Shred, don’t chop: Lion’s Mane mushrooms naturally pull apart into strings, kind of like crab meat. Use your fingers or a fork—don’t chop them with a knife or you’ll lose the texture that makes this dish work.
- Squeeze hard: After cooking the mushrooms, press out every last bit of water. Seriously. This is non-negotiable unless you like your crab cakes wet and floppy (you don’t).
- Rest the mix: Let the mixture sit for about 10 minutes before forming your patties. This helps the breadcrumbs soak up the moisture and hold the cakes together better.
- Chill the patties: If you can spare the time, pop the formed cakes in the fridge for 20–30 minutes before frying. It firms them up and reduces the chance of breaking apart in the pan.
- Hot pan, not high heat: Medium heat in a well-oiled pan gives you the crisp golden outside without burning. Don’t rush the sear.
Ingredient Swaps + Variations
Whether you’re working around allergies, preferences, or what’s in your fridge, here’s how to make this recipe work for you:
| Original Ingredient | Swap Option | Notes |
|---|---|---|
| Egg | Flax egg | 1 tbsp ground flax + 2.5 tbsp water |
| Mayonnaise | Vegan mayo or Greek yogurt | Still creamy, still works |
| Panko | Gluten-free breadcrumbs or crushed rice crackers | Keeps it crisp |
| Old Bay | Cajun seasoning or homemade seafood blend | Adjust salt |
| Onion | Shallots or green onions | Mild, sweeter flavor |
| Parsley | Dill or cilantro | Depends on your flavor vibe |
Want to turn this into sliders? Make smaller patties and tuck them into mini buns with lettuce and tartar. Looking for a spicy twist? Add a pinch of cayenne or a splash of hot sauce to the mix.
Make-Ahead Tips
If you’re planning dinner in advance or just love being prepared:
- Mix Ahead: You can make the mixture a day in advance and keep it covered in the fridge.
- Freeze Uncooked: Shape the patties, place on a parchment-lined sheet, freeze until solid, then transfer to a freezer bag. When ready, cook directly from frozen, adding 1–2 extra minutes per side.
- Reheat Like a Pro: Re-crisp leftovers in a pan with a tiny bit of oil or bake at 375°F for 8–10 minutes.
How to Make Lion’s Mane Mushroom Crab Cakes
This is pretty simple. Just follow the steps and trust the process.
- Cook the mushrooms
Place shredded Lion’s Mane mushrooms into a nonstick skillet with a splash of water and a small pinch of salt. Cover and cook on medium heat, stirring occasionally, for 5–10 minutes until soft and no water remains. - Cool and squeeze
Once cooked, let the mushrooms cool slightly. Then wrap them in cheesecloth or a clean towel and squeeze like you mean it. Get as much liquid out as possible. - Mix the base
In a large bowl, whisk together mayo, mustard, egg, Worcestershire, onions, parsley, Old Bay, paprika, and salt and pepper. - Add mushrooms + crumbs
Fold in the cooled mushrooms and breadcrumbs. Let sit for 10 minutes so it firms up. - Form patties
Shape into 4 round cakes. Flatten slightly. If mixture is too wet, add more breadcrumbs one tablespoon at a time. - Chill (optional but helpful)
Place patties on a plate, cover, and chill in the fridge for 20–30 minutes. - Pan fry
Heat oil in a skillet over medium. Once hot, place cakes in and fry 3–4 minutes per side until golden brown and crisp. - Serve hot
Garnish with extra parsley, serve with lemon wedges and tartar sauce. That first bite? Fire.
Quick Nutrition Breakdown
Here’s a rough idea of what one crab cake will give you, depending on your specific ingredients:
| Nutrition (per cake) | Approximate Value |
|---|---|
| Calories | 220 |
| Protein | 7g |
| Carbs | 14g |
| Fat | 15g |
| Fiber | 2g |
| Sugar | 1g |
These are estimates, not promises.
What to Serve It With
Need a whole meal situation? Here are a few pairing ideas that vibe well:
| Dish Type | Pairing Suggestions |
|---|---|
| Sides | Arugula salad with lemon vinaigrette, garlic green beans, sweet potato fries |
| Sauce | Homemade tartar, lemon dill yogurt, remoulade |
| Drinks | Crisp white wine, sparkling water with lime, iced green tea |
Also works great as a sandwich filling. Add slaw and you’re set.
Leftovers + Storage
If you somehow don’t eat them all in one sitting, here’s how to store and reuse:
- Fridge: Keep in an airtight container for up to 3 days.
- Reheat: Use a pan or oven, not the microwave. You want crispy, not rubbery.
- Freeze: Cooked or uncooked cakes both freeze well. Just let cooked ones cool completely before freezing.
FAQ
Can I use another type of mushroom?
You can, but it won’t be quite the same. Lion’s Mane has that special flaky texture. Other mushrooms like oyster or king trumpet come closer than, say, cremini.
What if I can’t find Lion’s Mane?
Check your local farmer’s market or Asian grocery store. If you’re still out of luck, try ordering dried Lion’s Mane online and rehydrating.
Can I bake these instead?
Yes. Bake at 375°F on a parchment-lined sheet for 20 minutes, flipping halfway. They won’t be as crispy but still solid.
How do I know when they’re done?
Look for a golden brown crust and firmness when you gently press the center. They shouldn’t feel soft or soggy.
Can I make this oil-free?
You can bake them with a spray of oil or use an air fryer. Just don’t skip the fat entirely—it helps with flavor and texture.
Wrap Up
These Lion’s Mane crab cakes are everything you want in a comfort food: crispy outside, tender inside, a little zesty, a little savory, and totally satisfying. They hit the spot without weighing you down, and they’re a fun way to play with mushrooms if you’re used to only tossing them in stir-fries.
So, give them a shot. Let me know how they turn out. Did you swap anything? Add a sauce? Accidentally eat all four before your roommate got home? I want to hear it. Drop your thoughts in the comments, and don’t be shy with the questions either.
