Vegan Lion's Mane Mushroom "Crab Cakes" Recipe
Prep Time:
30 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 1 tablespoon ground flax seed
  • 2 tablespoons water
  • 5 ounces lion's mane mushrooms
  • 1 can hearts of palm cylinders
  • 1 ½ celery stalks
  • ¼ onion
  • ¼ cup Italian parsley, plus more for garnish
  • 1 lemon
  • 1 cup vegan panko or bread crumbs
  • ¼ cup nutritional yeast
  • 2 teaspoons vegan Worcestershire sauce
  • ½ cup vegan mayonnaise, divided
  • 2 teaspoons Dijon mustard
  • 1 tablespoon + 1 teaspoon Old Bay seasoning, divided
  • 1 teaspoon dulse granules
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons oil
  • 1 tablespoon dill pickle relish
Directions
  1. Combine the ground flax seed and water in a small bowl. Set aside for 10 minutes so it forms into a gel.
  2. Shred the lion's mane mushrooms into small pieces that resemble crab. You will need 2 cups of shredded lion's mane.
  3. Cut the hearts of palm cylinders in half crosswise, then shred them as well.
  4. Dice the celery, onion, and parsley. Zest the lemon.
  5. In a large bowl combine the mushrooms, hearts of palm, celery, onion, parsley, lemon zest, panko, nutritional yeast, Worcestershire, ¼ cup of vegan mayonnaise, Dijon, 1 tablespoon of Old Bay seasoning, dulse, salt, pepper, and flax seed mixture. Stir to combine, then form into 8 patties. Put the patties in the fridge for 20 minutes to firm up.
  6. Combine the remaining vegan mayo, ¼ teaspoon of Old Bay seasoning, and the relish. Stir, cover, and put in the fridge until you are ready to serve.
  7. Add 1 tablespoon of oil to a large frying pan and bring the heat to medium. When the pan is hot put in as many patties that will fit. Cook them 5 minutes on each side or until they are browned. Add another tablespoon of oil as needed/when starting a new batch of patties.
  8. When they're done cooking, place patties on a layer of paper towels to absorb excess oil.
  9. Serve the "crab cakes" right away with the tartar sauce.