Name: Lion's Mane "Crab" Cakes with Old Bay Aioli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 6 cakes
Cuisine: Gourmet mushroom
Ingredients: 12 oz Lion's Mane mushrooms, hand-shredded into bite-sized pieces; 1 large egg; 1/2 cup panko breadcrumbs, plus 1/3 cup for coating; 2 Tbsp mayonnaise; 1 Tbsp Dijon mustard; 2 tsp Old Bay seasoning; 1 Tbsp fresh lemon juice; 2 Tbsp finely chopped chives or scallion greens; 1/2 tsp kosher salt; 3 Tbsp neutral oil for frying; — FOR THE AIOLI —; 1/2 cup mayonnaise; 1 small clove garlic, finely grated; 1 tsp Old Bay; 1 tsp fresh lemon juice; Pinch of cayenne

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Lion's Mane "Crab" Cakes with Old Bay Aioli

Vegan swaps inside

Shred and pan-press into golden patties. The fibrous strands flake exactly like crab meat — same fork-pull, same sweetness. Bound with breadcrumb + egg, fried crisp, served with a zippy Old Bay aioli.

20min Prep

15min Cook

35min Total

Makes 6 cakes Yield

Easy Difficulty

Ingredients

Make it vegan

Replace the egg binder with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 min). Use vegan mayo (Hellmann's Vegan or Just Mayo) for the Old Bay aioli. Most panko is vegan — check the label.

MotorSpores test kitchen

Steps

Sauté the shredded Lion's Mane in a dry skillet over medium-high heat, 6-8 minutes, until the moisture cooks off and the strands look firm and lightly caramelized. Cool 5 minutes.

In a bowl, whisk the egg, 1/2 cup panko, mayo, Dijon, Old Bay, lemon juice, chives, and salt.

Fold in the cooked Lion's Mane. The mixture should hold a loose patty when squeezed.

Form 6 patties about 2.5 inches across. Coat each in the remaining 1/3 cup panko, pressing gently.

Heat the oil in a skillet over medium heat. Fry the cakes 3 minutes per side until golden and crisp.

Whisk all the aioli ingredients together while the cakes drain on paper towels.

Serve hot with a dollop of aioli, lemon wedges, and a green salad.

Lion's Mane "Crab" Cakes with Old Bay Aioli

Steps

Other ways to cook Lion's Mane

Lion's Mane Pan-Seared "Scallops" with Lemon-Caper Butter

Lion's Mane "Lobster" Roll