Lions Mane Crab Cakes
What if I told you that you could make crab cakes without crab, but with mushrooms instead?
Over the summer we tried the most fabulous “crab” cakes at our friends’ house. I was certain what we were eating was crab but it wasn’t. No crab. No seafood, but shredded Lions Mane Mushrooms.
I’m so excited to share Sally’s Lions Mane Crab Cake recipe with all of you but also a few things about mushrooms and foraging too.
Can’t wait for the recipe?
Jump to Recipe
What is Lions Mane?
Lions Mane, or Hericulum erinaceus, grows on trunks of dead hardwood trees and it belongs to the tooth fungus family. It looks so cool. It’s kind of furry and resembles a waterfall or lions mane.
The potential health benefits of lions mane span across cognitive, physical and mental health.
- Research suggests lions mane may protect nerves from disease and decline
- Regulates blood sugar
- Reduces high blood pressure
- Protects kidney health
- Slows aging
- Promotes brain injury recovery
- May help reduce stress and anxiety
- Support gastrointestinal health
You can see more research and possible health benefits.
Mushrooms and Foraging
Luke and John have really gotten into foraging and mushrooms in general. They took Sally’s mushroom foraging class in the spring. She’s offering two classes with the Scituate Recreation Department this fall. I really wanted to do her four season foraging but had a few conflicts.
John and Luke have started going into the woods looking for mushrooms. John now has a beautiful woven basket for foraging made by Nancy of West End Weavers. I took John the other week after school into a local wood and, while we didn’t collect anything, we had a wonderful time looking at all the mushrooms and fungus growing in the wood. It’s so beautiful. You can see more of our photos here.
Where to Get Mushrooms
I think its important to educate yourself before you start foraging so do some research and maybe take a class first.
We went to the Hingham Farmers Market and bought Chicken of the Woods and the Lions Mane Mushrooms you see pictured in this post. McGuire’s Mushrooms are a wealth of knowledge. They sell mushrooms, kits, and also do classes. We’re really excited to take some of their classes. Here’s an image of some mushrooms at their booth at the Hingham Farmer’s Market:
Why You’ll Love This Recipe
- It’s delicious!
- Very easy to make
- Packed with health benefits
What You Need To Make This Recipe
- Lions Mane Mushrooms
- breadcrumbs
- scallions
- mayonnaise
- egg
- and a few other ingredients from your pantry
Special Tip – We should have shredded our lions mane finer. Getting a finer consistency will make it taste more like crab.
More Resources
Want to learn more about foraging and mushrooms. Here’s some resources we’re loving:
- Sally’s classes with the recreation department (if you’re local)
- McGuire’s Mushrooms
- Fantastic Fungi – a great documentary available on Netflix.
- Mushrooming with Confidence by Alexander Schwab
- Mushrooms of the Northeast, Marrone & Sturgeon
Special Tip – Allow to marinate in the fridge overnight for added flavor!
Sally’s Lions Mane Crab Cakes
Ingredients
- 1 pound Lions Mane Mushrooms
- ¼ teaspoon Salt
- 2 tablespoons water
- ¼ cup scallions minced
- ½ cup breadcrumbs panko
- ¼ cup mayonnaise
- 2 tablespoons herbs chopped, parsley and cilantro
- 1 tablespoon Worcester sauce
- 1 teaspoon Old Bay Seasoning
- 1 egg large
- ¼ teaspoon hot sauce
Instructions
- Shred lions mane mushrooms. Shred finer than you think. We should have shred our lions mane more and will next time.
- In a pot add Lions mane, salt and water. Simmer on low for 10 minutes.
- Drain and squeeze water our of mushrooms. (Reserve the liquid for broth)
- Mix all the ingredients in a bowl.
- Refrigerated for 15 minutes – overnight. We will try the overnight method next time.
- Make into 16 patties.
- Roll in flour, shake off excess.
- Fry in 350℉ oil both sides for 10 minutes
- Drain on paper towels and serve with tarter sauce
Notes
Let’s Stay in Touch
Did you make this recipe? If so, let me know! Be sure to pin this for later!
Let’s stay in touch! Join our newsletter for access to exclusive content, our favorite projects, easy recipes, and fun tutorials. You’ll receive the best design secrets delivered directly to your inbox! Sign Up Here!
These look yummy! I’ve never tried Lion’s Head. I’ll have to give them a go! I’ve grown shiitake and love them…they’re so easy but require patience; the time between log inoculation and harvest can run anywhere from 6 months to two years. After the initial flush though, the logs will continue to produce for another 3-6 years! Have a great weekend! 🙂