
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