• 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 processor
  1 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!