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.
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.
Instructions
Prepare the Lion's Mane by cleaning thoroughly and shredding into crab meat-like strands using a fork.
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.
Using your hands, form the mixture into patties, about 1/2 inch thick. Place on a parchment paper-lined baking sheet.
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.
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.
Serve crab cakes on buns with lettuce, tomato, and your desired amount of tartar sauce. Garnish with extra parsley if desired. Enjoy!
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.
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.
Instructions
Prepare the Lion's Mane by cleaning thoroughly and shredding into crab meat-like strands using a fork.
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.
Using your hands, form the mixture into patties, about 1/2 inch thick. Place on a parchment paper-lined baking sheet.
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.
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.
Serve crab cakes on buns with lettuce, tomato, and your desired amount of tartar sauce. Garnish with extra parsley if desired. Enjoy!
*Products should be used only as directed on the label. It should not be used if you are pregnant or nursing. Consult with a physician before use if you have a serious medical condition or use prescription medications. A Doctor's advice should be sought before using this and any supplemental dietary product. These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease. Individual results will vary. Mushroom Street Farms provides no medical advice
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.
