Vegan (Lions Mane Mushroom) Crab Cakes Ⓥ

  • 16 oz Lion’s Mane mushroom, shredded
  • 2 tbsp flaxseed meal
  • 6 tbsp water
  • 1/2 cup panko breadcrumbs
  • 1/4 onion, diced
  • 5 cloves of garlic, minced
  • 2 tbsp vegan mayonnaise
  • 2 tsp vegan Worcestershire sauce
  • 2 tsp dijon mustard
  • 1 & 1/2 tsp old bay seasoning
  • 2 tsp parsley
  • 1 tsp Furikake seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2-3 tbsp olive oil to pan fry
  • 1/4 cup of vegan mayonnaise
  • 1/4 tsp old bay seasoning
  • 1 tsp lemon juice
  • 2 tsp capers
  • 1 tbsp relish optional
  • Make a flax egg by adding the flaxseed meal & water to a dish & stirring well. Set it aside.
  • Prepare the vegan tartar sauce by mixing all ingredients together, stirring well & then place it in the fridge until it’s time to serve.
  • Prepare the Lion’s Mane Mushroom by shredding it with yours hands into small pieces like flakey crab.
  • In large bowl, combine the flax egg, vegan mayonnaise, diced onion, vegan Worcestershire sauce, Furikake seasoning, old bay seasoning, Dijon mustard, parsley, salt & pepper. Mix well until fully incorporated.
  • Add the shredded Lion’s Mane Mushroom & mix until it is all fully incorporated. Add the Panko breadcrumbs & mix again until fully incorporated.
  • Form mixture into 6-8 equal size round flat patties (about ½ to ¾ inch thick).
  • Heat olive oil in sauté pan on medium/high heat or preheat oven to 400°F & line a pan with silicone baking mat or lightly spray with cooking spray.
  • Pan fry patties for 2-3 minutes per side until they are golden brown & cooked throughout or bake for 10 minutes, flip & bake for 10 minutes more at 400°F.
  • Add optional garnish, squeeze of lemon, green onions. Serve with a salad & a dollop of the vegan tartar sauce. Enjoy!

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