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