Essential Ingredients
- Lion’s Mane Mushrooms – The star of our show! These incredible fungi naturally mimic the texture of crab meat when shredded. Look for them at farmers’ markets, specialty grocery stores, or Asian markets. In a pinch, you can purchase them dried and rehydrate them, though fresh is preferred for the best texture.
- Old Bay Seasoning – This classic blend is non-negotiable for authentic crab cake flavor. It contains paprika, black pepper, salt, and other spices that perfectly complement the mushrooms. Available in most grocery stores in the spice section.
- Nori Sheets – These dried seaweed sheets add that subtle ocean flavor that makes these cakes taste remarkably like seafood. Find them in the Asian section of grocery stores, or where sushi supplies are sold. You’ll only need a small amount, crumbled finely.
- Chickpea Flour – This helps bind everything together while adding protein. It’s naturally gluten-free and creates a perfect texture. Look for it in health food stores or the baking/alternative flour section of well-stocked grocery stores.
- Mayonnaise – Provides moisture and richness. Or a vegan alternative
- Lemon – Fresh lemon juice and zest brighten all the flavour’s and add authenticity. Don’t substitute bottled juice here – the fresh zest is essential.
Equipment Needed
- Large Pan– A heavy-bottomed pan, preferably cast iron, gives the best golden crust when pan-frying.
- Box Grater or Fork – For gently shredding the mushrooms to achieve that flaky, crab-like texture.
- Mixing Bowls – You’ll need a couple of different sizes for preparing components.
- Measuring Spoons and Cups – Precision matters for the seasonings and binding ingredients.
- Baking Paper – Helpful for forming the patties and preventing sticking if you need to stack them before cooking.
Critical Steps
The most important part of making convincing lion’s mane “crab” cakes is preparing the mushrooms properly. First, clean the lion’s mane mushrooms gently with a damp paper towel – never soak them, as they’ll absorb too much water. Then, use two forks or your fingers to pull the mushroom apart into thin, crab-like shreds.
Pre-cooking the mushrooms is essential to remove excess moisture. Sauté them with just a touch of oil until they release their liquid and begin to turn golden at the edges.
When forming the cakes, avoid overmixing or compressing the mixture too firmly. The texture should remain somewhat loose and flaky, just like real crab cakes. Gentle hands make for the best texture – think of it as folding the ingredients together rather than mashing them.
Chilling the formed patties for at least 30 minutes before cooking is a crucial step many people try to skip. This allows the binding ingredients to work their magic and helps the cakes hold together when cooking. If you’re in a rush, 15 minutes in the freezer works in a pinch.
Temperature and Timing
For perfect cooking, heat your skillet over medium heat until hot, then add oil and reduce to medium-low before adding the cakes. This gradual approach prevents burning while ensuring a golden crust. The cakes should cook for about 4-5 minutes per side – be patient here, as rushing will result in cakes that fall apart.
You’ll know they’re ready to flip when the edges look golden and set. Use a wide, thin spatula for flipping and do it decisively but gently. After flipping, resist the urge to press down on the cakes with your spatula, as this will compress their delicate texture.
For the best flavor development, let the cooked cakes rest for 5 minutes before serving. This allows the flavour’s to meld and the texture to set up perfectly, just like with traditional crab cakes.
- 450g fresh lion’s mane mushrooms
- 2 tbsp olive oil, divided, plus bit more for cooking
- 1 tbsp low-salt soy sauce
- 1 small yellow onion, finely diced
- 2 celery stalks, finely diced
- 3 cloves of garlic, minced
- 1/2 red bell pepper, finely diced
- 2 spring onions or salad onions, thinly sliced
- 1/2 cup mayo, (of vegan alt)
- 1 tbsp Dijon mustard
- 2 tsp Old Bay seasoning
- 1/2 Nori sheet, finely crumbled
- 1/4 cup chickpea flour
- 3/4 cup panko breadcrumbs, divided
- 1/2 tsp salt
- Freshly ground black pepper
- Fresh parsley, torn or chopped for garnish
- Lemon wedges for serving
Instructions
- Prepare the mushrooms: Clean lion’s mane mushrooms gently with a damp paper towel. Using two forks or your fingers, shred the mushrooms into thin, crab-like pieces. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and coconut aminos, cooking until they release their moisture and begin to turn golden at the edges, about 5-7 minutes. Transfer to a paper towel-lined plate to cool and drain excess moisture.
- Sauté the vegetables: In the same skillet, heat remaining tablespoon of olive oil. Add diced onion, celery, and bell pepper, cooking until softened, about 4-5 minutes. Add garlic and cook for another 30 seconds until fragrant. Transfer to a large mixing bowl and let cool for 5 minutes.
- Mix the “crab” cake base: To the bowl with cooled vegetables, add the cooled mushrooms, green onions, vegan mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice and zest, crumbled nori, chickpea flour, ¼ cup of the panko breadcrumbs, salt, and pepper. Gently fold together until just combined, being careful not to overmix.
- Form the cakes: Place remaining ½ cup panko in a shallow dish. Divide the mixture into 6 equal portions and form into patties about ¾-inch thick. Gently coat each cake with panko breadcrumbs. Place on a parchment-lined plate or baking sheet and refrigerate for at least 30 minutes to firm up.
- Cook the “crab” cakes: Heat enough olive oil to coat the bottom of a heavy skillet over medium heat. When hot, carefully add the cakes (working in batches if needed to avoid crowding). Cook until golden brown and crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate.
- Make the remoulade: While the cakes cook, whisk together all remoulade ingredients in a small bowl. Adjust seasonings to taste.
- Serve: Garnish the warm cakes with chopped parsley and serve with lemon wedges, and sweet chilli sauce
Recipe provided by forkandroots