LIONS MANE "CRAB" CAKES
This Lions Mane “Crab” Cakes recipe transforms these specialty mushrooms into crispy, flavorful vegan “crab” cakes packed with savory spices. Serve them with a simple vegan mayo and cocktail sauce dip for a delicious plant-based twist on a classic appetizer.
TRADITIONAL SEAFOOD FLAVOR
These Lions Mane “Crab” Cakes capture the essence of the sea with a blend of Old Bay seasoning and furikake. The mushrooms provide a meaty texture, mimicking the satisfying bite of crab, and the crispy exterior completes the delightful seafood-less experience.
LUSCIOUS DIPPING SAUCE
A simple dipping sauce that combines vegan mayo with zesty cocktail sauce for a creamy and tangy dip that perfectly complements the savory crab-less cakes.
SIMPLE STEPS TO MAKE THESE LIONS MANE "CRAB" CAKES
Lions Mane Mushroom, Onion, & Red Pepper
Ingredients Blended In Food Processor
Crisp "Crab" Cakes 2-3 Minutes Each Side
Lions Mane "Crab" Cakes Ingredients
STEP 1 – MAKE THE FLAX EGG:
In a small bowl, mix ground flaxmeal seed with water.
Set aside for about 3 minutes to thicken.
STEP 2 – PREP THE MUSHROOMS:
Gently wipe any debris off the Lion’s Mane mushrooms with a paper towel.
Tear mushrooms into smaller pieces and add to the food processor.
STEP 3 – DICE THE VEGGIES:
Dice the yellow onion and red pepper.
Add to the food processor.
STEP 4 – ADD SEASONINGS AND BLEND MIXTURE:
Combine all of the seasonings, vegan mayo, and breadcrumbs to the food processor.
Add the flax egg to the food processor.
Close the lid and pulse a few times to mix. Then, blend for a few seconds until the mixture has a coarse, sandy texture.
STEP 5 – FORM AND COOK THE CAKES:
Shape the mixture into small patties, about 2–3 inches wide.
Heat oil in a skillet over medium heat.
Cook patties for 2–3 minutes per side, until golden brown and crispy. Turn heat down to medium-low if browning too quickly. Work in batches if needed to avoid overcrowding the pan.
STEP 6 – MAKE DIPPING SAUCE AND SERVE:
Mix vegan mayo and cocktail sauce to taste in a small bowl.
Serve the crispy “crab” cakes warm with the dipping sauce on the side.
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Lion's Mane "Crab" Cakes
Ingredients
- 1 tsp Ground Flax Seed
- 3 tsp Water
- 12 oz Fresh Lion’s Mane Mushroom (approximately)
- 1 Small Yellow Onion
- 1 Red Pepper
- 2 tsp Low Sodium Soy Sauce
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 1 tsp Furikake (Japanese Seasoning with hints of seaweed)
- 2 tsp Old Bay Seasoning
- ¼ cup Vegan Mayo
- ½ cup Italian Breadcrumbs
- ½ cup Preferred Oil (approximately)
Simple Dipping Sauce:
Instructions
- Prepare "Flax Egg" by combining flaxmeal and water together and mixing well. Set aside for 3 minutes to thicken.1 tsp Ground Flax Seed, 3 tsp Water
- Gently remove any debris from the mushroom with a paper towel.12 oz Fresh Lion’s Mane Mushroom
- Pull apart mushroom into smaller pieces and add to food processor.
- Dice onion and pepper and add to food processor1 Small Yellow Onion, 1 Red Pepper
- Add all seasonings, mayo, and breadcrumbs to the food processor.2 tsp Low Sodium Soy Sauce, 1 tsp Garlic Powder, 1 tsp Italian Seasoning, 1 tsp Furikake, 2 tsp Old Bay Seasoning, ¼ cup Vegan Mayo, ½ cup Italian Breadcrumbs
- Add flax egg to food processor
- Close the food processor lid and pulse a few times to start mixing everything together. Then blend for a few seconds until the mixture has a coarse, sandy texture.
- Heat oil in a skillet over medium heat.½ cup Preferred Oil
- Form "crab cake" mixture into small patties and place in skillet, being careful not to overcrowd the pan. Cook in batches if necessary.
- Cook for 2-3 minutes per side, or until golden brown and crispy to your liking. May need to reduce heat to medium-low if browning too quickly.
Prepare Dipping Sauce
- Prepare dipping sauce by mixing desired amounts of vegan mayo and cocktail sauce together.Vegan Mayo, Cocktail Sauce
- Dip crab-less cake into sauce and enjoy!
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FAQ'S FOR THIS LIONS MANE "CRAB" CAKES RECIPE
1. What about using a different type of mushroom if I can’t find Lion’s Mane?
Lion’s Mane has a unique crab-like texture, but shredded oyster mushrooms or chopped hearts of palm can work as substitutes. Just expect a slightly different texture and flavor.
2. Can I bake or air-fry these instead of frying?
Yes! For a lighter option, bake at 400°F on a parchment-lined sheet for 20–25 minutes, flipping halfway. You can also use an air fryer. They won’t be as crispy as pan-fried, but still delicious!
3. Do these store well for meal prep?
They do! Store cooked “crab” cakes in an airtight container in the fridge for up to 4 days. Reheat in a skillet, air fryer, or oven to restore crispiness.
4. Is the dipping sauce optional?
Definitely! The vegan mayo + cocktail sauce combo adds a nice zing, but you can also use vegan tartar sauce, a squeeze of lemon, or enjoy them plain. They’re flavorful enough to stand on their own!
