Lion’s Mane Crab Cakes
Lion’s Mane Crab Cakes
It's a bit naughty calling these crab cakes because in my opinion they are not fishy or crabby to taste, but the look and the texture is just like a crab cake. They do however taste bloody lovely especially with a sweet chilli dip.
Ingredients
(serves two)
Ingredients
300g Lion's Mane mushrooms, cleaned and finely chopped
250g breadcrumbs
175g mayonnaise
50g Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 cloves garlic, crushed
50g spring onion, chopped
1 egg, lightly beaten
Salt and pepper, to taste
Olive oil or butter, for frying
Method
Prepare the Mushrooms:
In a frying pan over medium heat, add a little olive oil or butter. Sauté the chopped Lion's Mane mushrooms for about 5-7 minutes, or until they are tender and moisture has evaporated. Remove from heat and let cool slightly.
Mix Ingredients:
In a large bowl, combine the sautéed mushrooms, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, garlic, onions and the beaten egg. Mix well until all ingredients are combined. Season with salt and pepper to taste.
Form the Cakes:
Shape the mixture into patties, about 2-3 inches in diameter. You should get around 6-8 cakes, depending on the size.
Chill:
For best results, refrigerate the formed cakes for at least 30 minutes to help them hold together during cooking.
Cook the Cakes:
In a large frying pan, heat olive oil or butter over medium heat. Add the crab cakes in batches, cooking for about 4-5 minutes on each side, or until they are golden brown and crispy.
Serve:
Serve the Lion's Mane crab cakes hot with your favourite dipping sauce, tartar sauce, or a squeeze of fresh lemon.
Hope You Enjoy!
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