Lion's Mane "Crab" Cakes

Ready in 45 minutes
Serves 4 people

Ingredients

• 1 Pound Lion’s Mane Mushroom, shredded
• ​¼ cup red bell pepper
• ¼ cup red onion
• ¾ cup panko bread crumbs
• ¼ cup mayonnaise 
• 1 egg
• 2 T fresh herbs (any combo of scallion, cilantro, parsley, dill...)
• 1t Old Bay
• Flour
• Oil or butter

Preparation

1. Shred the Lion’s Mane into crab sized pieces.
2. Cook in a frying pan with ¼ cup water, salt and pepper until water has cooked out and evaporated. *See TIPS below. Set aside to cool.
3. While Mushrooms are cooling, chop the herbs and vegetables to your desired size. I minced them.
4. Combine these ingredients and add the lion’s mane when it is cooled enough to handle.
5. From the ingredients into 4 or 5 inch cakes and place on a dish or pan and let rest in fridge for at least 20 minutes, up to overnight.
6. Preheat oven to 350F
7. Dredge the cakes in flour.
8. Heat a small amount of oil or butter in a pan. You’re not frying the cakes, just browning each side for about 3 minutes.
9. Place cakes on a baking sheet and bake for about 20 minutes.
10. Serve over a bed of fresh greens with a dollop or more of sauce or dressing. So many options work!

Tips
If the lion’s mane is still quite wet, you can squeeze some water out, but this gets messy. Be careful not to brown the lion’s mane, as you want it to have the feel of crab. Roasting is another option, I tend to overdo it with roasting, so I prefer the stovetop.

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Dressing Ideas
A simple tartar sauce always works.
Sometimes I mix sour cream and mayonnaise (both or one or the other) with a bit of sriracha to make it as spicy as you want.
My newest experiment was ½ buttermilk, ½ mayonnaise and a teaspoon or so of Rise n Shine Sprinkle
An avocado/ goddess dressing might work too.

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