In the Chesapeake Bay region, a Lion’s Mane “Crab” Cake has become very popular as the texture is said to resemble that of crab. This Baltimore-style recipe transforms eight ounces of shredded, pan-seared mushrooms into a flaky, plant-based, or vegetarian “crab” cake. The key is to sweat and thoroughly dry the mushrooms to mimic crab texture, then mix with Old Bay, mayonnaise, breadcrumbs, and Dijon mustard, before pan-frying to a golden brown.
Makes 4–6 crab cakes
- 8 ounces lion’s mane mushrooms, pulled into small, crab-like pieces
- 1/2 Cup Panko breadcrumbs (plus extra for dredging)
- 1/4 Cup mayonnaise
- 1 large egg
- 1 1/2 teaspoons Old Bay seasoning
- 1 Tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 Tablespoon fresh parsley, chopped
- 1/4 Cup finely diced onion
- Optional: 1/4 teaspoon celery salt, dash of hot sauce
- For cooking: Butter or olive oil
Instructions
Prepare the Mushrooms: Sauté for the best texture. Place shredded mushrooms in a dry skillet over medium heat. Cook for 5–10 minutes, stirring occasionally, to release moisture until they are tender and reduced. Let the mushrooms cool, then squeeze out as much excess moisture as possible using your hands or a tea towel. Mix the Binder: In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, parsley, and diced onion. Gently fold the cooled, squeezed mushrooms and panko breadcrumbs into the wet mixture. Shape into 4 to 6 tight, compact patties, about 3/4 inch thick. Refrigerate the patties for at least 30 minutes to ensure they hold together. Cook the Crab Cakes: Heat 2–3 Tbsp of oil or butter in a non-stick skillet over medium heat. Carefully place the cakes in the pan and cook for 3–4 minutes per side until golden brown and crispy. Optional: For extra thick cakes, sear on both sides, then bake at 350°F for 7–10 minutes. Serve hot with lemon wedges, parsley, and tartar sauce.
Be sure to check out our feature, "The Secret Matrix Beneath Our Feet: Exploring Local Mushroom Cultivation"
