These Lion's Mane 'crab' cakes deliver all the flavor and texture of the seaside favorite, without the seafood. Golden-crisp on the outside, tender inside, and paired with tangy homemade tartar sauce, they're a plant-based delight.
Preparation
Step 1
Prepare the Lion's Mane by cleaning thoroughly and shredding into crab meat-like strands using fork.
Step 2
In a large bowl, mix together the shredded Lion's Mane, bell pepper, green onions, panko crumbs, egg, lemon juice and all seasonings until well combined.
Step 3
Using your hands, form the mixture into patties, about 1/2 inch thick. Place on a parchment paper lined baking sheet.
Step 4
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Carefully place crab cakes into hot oil and fry for 2 - 3 minutes on each side until golden brown. Work in batches if needed.
Step 5
While crab cakes cook, make the tartar sauce. In a small bowl, combine the mayo, relish, lemon juice, capers, parsley, mustard, and salt/pepper. Stir well to combine.
Step 6
Serve crab cakes on buns with lettuce, tomato and desired amount of tartar sauce. Garnish with extra parsley if desired. Enjoy!
