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This is the vegan crab cake recipe you've been looking for. These Lions Mane Mushroom Crab Cakes will have your loved ones questioning their diet after just one bite!
Ingredients
- "CRAB" CAKES
- 8 oz Lions Mane Mushrooms
- 1 Flax Egg or JustEgg
- 3/4 cup Gluten Free Panko Crumbs
- 1/4 cup Shallot minced
- 1 tbsp Just Mayo
- 1 tsp Vegan Worcestershire Sauce
- 3/4 tsp Old Bay Seasoning
- 1 tsp Dijon Mustard
- 2 tbsp Parsley Finely Chopped
- 1/4 tsp Black Salt
- 1/4 tsp Pepper
- 3 tbsp Coconut Oil To fry crabcakes or put them on the grill. If using a grill, use a grill mat.
- 1 lemon Cut wedges for garnish!
- TARTAR SAUCE
- 1/4 cup Just Mayo
- 1 1/2 tbsp Dill Pickle Relish
- 1/4 tsp Old Bay Seasoning
- 1/4 tsp Cream of Tartar
- 1 tsp Lemon Juice
- Salt and Pepper to taste
Instructions
- 1. Make your flax egg, set to the side (about 5-10 minutes until it starts to thicken).
- 2. Hand shred Lions Mane Mushrooms into small pieces that look similar to a flakey crab consistency.
- 3. In large bowl, combine flax egg, mayo, onion, Worcestershire sauce, Old Bay Seasoning, Dijon Mustard, Parsley, salt and pepper. Mix until fully incorporated.
- 4. Mix in Lions Mane mushrooms, then mix in your Panko breadcrumbs. This mixture will make about 3-4 equal sized round, flat Patties (about ½-3/4 inch thick). Make your tartar sauce (mix all ingredients together and put in fridge until ready to serve).
- 5. Heat oil in sauté pan (or heat up your grill and place your grill mats). Cook patties for about 2-3 minutes per side (until they are golden brown and cooked all the way through). Add your garnish of lemon wedges, squeeze on top and enjoy!