Lion's Mane Crab Cakes with Tartar Sauce

Featuring Fresh Lion's Mane mushrooms

Pan-fried crab cakes garnished with herbs and lemon wedges

4 servings | Total Time: 40 minutes

  • For Crab Cakes:

    • 1 lb Lion's Mane mushrooms, cleaned and shredded
    • 1/2 red bell pepper, diced small
    • 2 green onions, thinly sliced
    • 1/2 cup panko breadcrumbs
    • 1 large egg
    • 2 Tbsp fresh lemon juice
    • 2 tsp Old Bay seasoning
    • 1/2 tsp dried parsley
    • 1/4 tsp paprika
    • Salt and pepper to taste
  • For Tartar Sauce:

    • 1/2 cup vegan mayonnaise
    • 3 Tbsp sweet pickle relish
    • 1 Tbsp fresh lemon juice
    • 1 Tbsp capers, rinsed and chopped
    • 1 Tbsp fresh parsley, chopped
    • 1/4 tsp Dijon mustard
    • Salt and pepper to taste
  • Step 1

    Prepare the Lion's Mane by cleaning thoroughly and shredding into crab meat-like strands using a 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 lined baking sheet.

  • Step 4

    In a large skillet over medium heat, heat 2 Tbsp 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!

Per single serving (~2-3 crab cakes)

  • Calories: 250
  • Fat: 15g
  • Saturated Fat: 2g
  • Cholesterol: 55mg
  • Sodium: 400mg
  • Carbohydrates: 18g
  • Fiber: 3g
  • Sugars: 2g
  • Protein: 12g