If you’ve ever wondered whether vegetarian crab cakes can taste as satisfying as the classic seafood version, these lion’s mane mushroom cakes might surprise you. When gently torn into small strands, this unique mushroom takes on a flakey, tender texture remarkably similar to crab meat. Paired with simple seasonings and cooked until crisp, these cakes turn into a wholesome and budget-friendly dish you can enjoy any night of the week.
Here’s the Gist
A homemade plate of lion’s mane cakes topped with a light sauce and fresh lemon slices captures everything you love about traditional crab cakes—just without the crab.
What it is: A plant-based take on coastal-style crab cakes made with shredded lion’s mane mushrooms.
Why You’ll Love It: Approachable ingredients, easy prep, and perfect for make-ahead meals.
How to Make Them: Toss the mushrooms with simple binders and herbs, form into patties, and cook using an air fryer, skillet, or oven.
Air frying creates an especially crisp crust without excess oil, but stovetop and oven methods work beautifully too. No matter which method you choose, you’ll end up with golden cakes that are tender inside and full of savory, bright flavor.
If mushrooms are already a staple in your kitchen, expect this recipe to become a new favorite addition—ideal for appetizers, lunches, weeknight dinners, or even meal prep.
What Are Lion’s Mane Mushrooms?
Lion’s mane (also known as hericium erinaceus) is a fascinating mushroom gaining popularity in plant-based cooking. With its soft, shaggy exterior that resembles a lion’s mane or a fluffy pom-pom, it offers a mild flavor that easily absorbs spices, aromatics, and sauces.
Many people compare its texture to crab or lobster once it’s lightly cooked or shredded, which is why it’s often used as a seafood substitute in vegetarian cuisine.
What Do They Taste Like?
Fresh lion’s mane has a naturally delicate flavor — slightly sweet, mild, and incredibly tender. When torn apart and seasoned, the strands mimic the flakiness of cooked shellfish, making it a natural match for old bay seasoning, lemon, and herbs.
Where to Find Them
Depending on your area, lion’s mane may be available in:
- Well-stocked grocery stores
- Natural or organic markets
- Local farms and weekend markets
- Specialty mushroom growers
They’re also commonly grown at home through countertop kits offered by various mushroom suppliers.
How to Store and Clean Them
To keep lion’s mane fresh:
- Store them in a paper bag in the main fridge compartment (not the crisper drawer).
- Allow airflow around the mushrooms, and avoid sealing them in plastic.
- Use within 1–2 weeks for best texture.
To clean them, lightly wipe with a damp towel to remove any debris. Avoid running them under water, as they absorb moisture quickly, which can lead to soggy cakes during cooking.
Why This Recipe Works
- The naturally stringy texture of lion’s mane mimics crab beautifully.
- The ingredients are simple, affordable, and easy to keep on hand.
- Cakes can be shaped ahead of time for seamless cooking later.
- Leftover cooked cakes reheat well and store nicely for several days.
- It’s a flavorful gateway recipe for exploring more plant-based meals.
Ingredients Overview
These cakes come together with accessible pantry ingredients that elevate the mushrooms without overpowering them.
You’ll need:
- Lion’s mane mushrooms (or oyster mushrooms as a backup)
- Egg, mayonnaise, and Dijon mustard as binders
- Panko breadcrumbs for a light, crisp texture
- Green onion and fresh herbs
- Worcestershire or soy sauce for savory depth
- Old bay seasoning
- Lemon zest and juice
- Optional hot sauce for light heat
Step-by-Step Instructions
1. Shred the Mushrooms
Pull the mushroom apart by hand into small, bite-sized shreds. This gives the cakes their signature crab-like texture.
2. Mix the Base
In a mixing bowl, whisk together the egg, mayo, mustard, lemon, herbs, seasoning, and aromatics.
3. Combine
Fold in the mushroom shreds and panko until everything is evenly coated.
4. Shape
Form the mixture into six patties, each about ¾ inch thick, and set them on a parchment-lined tray.
5. Chill
Refrigerate for at least 30 minutes so the cakes firm up and hold their shape during cooking. They can also chill overnight if needed.
6. Air Fry
Heat your air fryer to 400°F, coat the basket lightly with cooking spray, and cook the cakes for 8 minutes, flipping midway for even browning.
Serve warm with lemon wedges and your favorite dipping sauce such as yogurt sauce, remoulade, or tartar.
Other Cooking Methods
Stovetop:
Pan-sear in a lightly oiled nonstick skillet for 3–4 minutes per side.
Oven:
Bake at 425°F for about 15 minutes on parchment. They may not crisp as much as air-fried or pan-seared cakes but still deliver great flavor.
Pro Tips for the Best Results
- Always wipe, not soak, the mushrooms.
- Shred by hand to get a flakier texture.
- Use panko instead of fine breadcrumbs for better crisping.
- Pack the patties firmly so they don’t fall apart.
- Chill the mixture before cooking — it makes a big difference.
- For a vegan version: use a flax egg and vegan mayo.
Crispy Lion’s Mane “Crab” Cakes (Vegetarian)
- Total Time: 50 min
Description
A crisp, tender, plant-based version of classic crab cakes made with shredded lion’s mane mushrooms. They cook beautifully in the air fryer, on the stove, or in the oven, and can be prepared ahead for easy meals throughout the week.
Ingredients
For the Cakes
12 oz lion’s mane mushrooms, hand-shredded
1 large egg
½ cup panko breadcrumbs
¼ cup green onion, finely sliced
2 tbsp parsley, finely chopped
2 tbsp mayonnaise
2 tsp Dijon mustard
1½ tsp Worcestershire sauce (or soy sauce)
1 tsp Old Bay seasoning
Zest of 1 lemon + 1 tbsp lemon juice
½ tsp hot sauce (optional)
Salt and black pepper, to taste
Yogurt Sauce
¼ cup Greek yogurt
2 tbsp mayonnaise
½ tsp Old Bay seasoning
Zest of ½ lemon + 1 tbsp juice
Salt and black pepper, to taste
Instructions
- Prepare the mushrooms: Tear the lion’s mane into small, flakey shreds by hand. Set aside.
- Mix the base: In a large bowl, whisk together the egg, mayo, mustard, lemon zest, lemon juice, Worcestershire, Old Bay, green onion, parsley, optional hot sauce, and a pinch each of salt and pepper.
- Combine: Fold in the shredded mushrooms and panko until fully coated and evenly mixed.
- Shape: Form the mixture into 6 firm patties, about ¾ inch thick. Place on a parchment-lined baking sheet.
- Chill: Refrigerate for 30 minutes to help the cakes hold their shape.
Air fry:
- Preheat air fryer to 400°F (200°C).
- Lightly spray the basket with oil.
- Arrange 4 cakes in the basket (work in batches).
- Spray the tops lightly with oil.
- Cook for 8 minutes, flipping halfway, until golden and crisp.
Notes
- Shredding the mushrooms by hand is essential for the crab-like texture.
- Avoid rinsing lion’s mane under water; wipe with a damp towel to prevent soggy cakes.
- If the mixture feels too wet, add 1–2 tbsp extra panko.
- Cakes can be shaped up to 24 hours in advance.
- Leftover cooked cakes keep well for 4–5 days in the fridge.
- To make them vegan, use a flax egg and plant-based mayo.
- Prep Time: 12 min
- Cook Time: 8 min
