Print Recipe

Lions Mane Crab Cakes

Ingredients

  • 1/2 pound 2 pints Lion's Mane Mushroom
  • 2 tbs Extra Virgin Olive Oil
  • 2 cloves garlic
  • 2 tbs Greek yogurt organic mayonnaise can be used as a substitute
  • 1 tsp soy sauce
  • 1 cup organic bread crumbs
  • 1/4 cup diced onion
  • 1 egg you can easily make this recipe vegan by replacing this with a "flaxseed" egg
  • splash of white or red wine vinegar
  • 2-3 tbs fresh chopped parsley
  • 1 tsp smoked paprika
  • lemon juice from 1/4 lemon
  • 3-4 tbs coconut oil or alternative for cooking the cakes
  • Salt and Pepper to taste
  • For remoulade:
  • 1/4 cup non or low-fat organic Greek yogurt
  • 2 tbs Dijon mustard I used Trader Joe's Garlic Aioli Mustard
  • 1 tsp smoked paprika
  • juice of 1/4 lemon

Instructions

  • Dice Lion's Mane mushroom into large pieces. Toss in olive oil and roast in oven, with garlic at 350 degrees for 30-40 mins. Turn halfway through. The mushroom will shrink substantially as the water cooks out.
  • When ready, put mushroom and garlic mixture in food processor and pulse 4-5 times until mix is broken down in smaller chunks.
  • In a separate bowl mix together the egg, soy sauce, Greek yogurt, lemon, chopped parsley, salt and pepper. Use a whisk to evenly mix the wet ingredients. Add breadcrumbs, onions* and pulsed mushroom mixture.
  • *If you choose, you can saute the onions instead of using raw onions (this is optional). To do so, cook in a saute pan on medium-low with coconut oil, slowly sweating the onions until translucent (about 5-7 minutes).
  • Use an ice cream scoop or tablespoon (depending on the desired size of the crab cakes) to measure equal portions of crab cakes. With your hands, form into cakes.
  • Heat coconut oil in non-stick pan on medium heat and fry until lightly browned on both sides.
  • Finish with a touch of sea salt
  • For remoulade: Using a whisk, mix yogurt, mustard, parika, lemon juice and salt and pepper.

Notes

Adopted From mindfulglutton.com