Vegan Mushroom Crab Cake

So this a little different….Vegan Mushroom “Crab” Cake.
Before all my Maryland friends freak out, LOL, hear me out! 🤣🤣 Don’t we all have friends who have shellfish allergies? This recipe gives them a chance to kinda get the idea of a crab cake.
Shredded lions mane mushrooms have the consistency of crab meat…add in old bay and voila an OCEAN FRIENDLY crab cake.
Who is brave enough to give it a try? 🦀
Recipe from Aubrey’s Kitchen…..https://aubreyskitchen.com/

Ingredients
  

  • 8 oz Lion’s Mane mushroom
  • 1 flax egg 3 TBS water/1 TBS flax meal, mix and let sit for 10 mins.
  • 1/2 cup panko breadcrumbs
  • 1/4 cup onion finely diced
  • 1 TBS mayonnaise or vegan mayonnaise I used 1 TBS hummus, not a mayo fan!
  • 1 tsp Worcestershire sauce
  • 3/4 tsp old bay seasoning I’m using more next time….2-3 tsp
  • 1 tsp dijon mustard
  • 1 TBS fresh parsley finely chopped
  • 1/4 tsp salt to your taste
  • 1/4 tsp black pepper
  • 2-3 TBS oil to fry cakes or bake at 350 for 15-20 mins, flipping halfway
  • Garnish: lemon wedges

Instructions
 

  • Hand shred Lion’s Mane Mushroom into small pieces resembling texture of flakey crab.
  • In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.
  • Mix in Lion’s Mane Mushroom until fully incorporated.
  • Mix in Panko breadcrumbs until fully incorporated.
  • Form mixture into 3-4 equal size round flat patties (about ½ to ¾ inch thick).
  • Heat oil in sauté pan on medium/high heat.
  • Alternatively bake at 350 for 15-20 mins, flipping halfway.
  • Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.
  • Add optional garnish, squeeze of lemon.

Notes

This is what Lion’s Mane looks like – you’ll find it in the fresh produce section of your food store.