Lion's Mane 'Crab Cake'
Equipment
- 1 Skillet
Ingredients
- 2 cups Fresh Lion's Mane
- 1/2 cup Bread crumbs (panko preferably)
- 1/4 cup Mayonnaise
- 1/4 cup Celery
Instructions
- Prepare the Lion's Mane "Crab" Meat:Heat olive oil in a skillet over medium-high heat. Add the finely chopped lion's mane mushrooms, Old Bay seasoning, salt, and pepper.
- Sauté the mushrooms for about 5-7 minutes, or until they release their moisture and become golden brown. Set aside to cool.
- In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, green onions, red bell pepper, celery, minced garlic, Dijon mustard, beaten egg, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
- Gently fold in the cooked lion's mane mushrooms, being careful not to break up the lump crab meat. Mix until all ingredients are well combined.
- Divide the mixture into 8 equal portions and shape them into crab cake patties. Place them on a baking sheet lined with parchment paper.
- Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cakes hold their shape during cooking.
- Heat 2-3 tablespoons of vegetable oil in a large skillet over medium-high heat
- Carefully place the chilled crab cakes into the hot skillet and cook for about 3-4 minutes on each side, or until they are golden brown and heated through. Be gentle when flipping them to avoid breaking.
- Transfer the cooked crab cakes to a plate lined with paper towels to remove excess oil.
Notes
A few suggestions!
Making your own Mayonnaise and bread crumbs will go a long way in helping the flavor of the dish.