These lion’s mane crab cakes are a delicious meatless option that mimics the taste and texture of traditional crab cakes. Packed with flavorful ingredients, they’re a great choice for anyone looking to add a twist to their dinner table.
This recipe addresses the difficulties of texture and flavor that arise when creating meatless “crab” cakes, ensuring a satisfying and tasty alternative.
I’ve faced challenges when cooking meatless options, like getting the right flavor without seafood. This recipe goes a long way toward solving that issue, offering a satisfying dish that even non-vegans can enjoy.
What makes this recipe special is its ease and reliability; you can whip up these tasty cakes in about an hour, and they bake to crispy golden perfection. Plus, you can keep them in the freezer for later use, making meal prep a breeze.
If you want more delightful ways to incorporate mushrooms into your meals, check out my stuffed mushrooms.
Table of contents
Why You Will Love This Recipe
- Unique Texture – The lion’s mane mushrooms create a flaky, tender bite that mimics the feel of traditional crab cakes. Their natural ability to soak up flavors ensures every mouthful is satisfying.
- Flavorful Ingredients – With the sweetness of red pepper and the zest from lemon juice, these cakes offer a layered taste experience. Adding Old Bay seasoning introduces a nostalgic seafood flavor without any fish.
- Make-Ahead Convenience – These lion’s mane crab cakes can be prepared ahead of time, chilling in the refrigerator for a few hours or frozen for later. This makes them a great option for busy weeknights or casual gatherings.
- Versatile Serving Ideas – Pair these cakes with a creamy aioli or fresh salad for a delightful meal. They can shine as a main dish or as appetizers at any event, making them a fun choice for varying occasions.
Lion’s Mane Crab Cakes for Meatless Monday
- Prep Time: 60 minutes
- Cool Time: Overnight
- Cook Time: 25 minutes
- Total Time: 8 hours
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Vegetarian lion’s mane ‘crab’ cakes: panko-breaded, fried cakes served with lemon dill aioli.
Ingredients
Scale
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Lion’s Mane mushrooms: Look for firm, fresh mushrooms with a creamy white or beige color. They add a unique, meaty texture that’s key for crab cake consistency.
- Old Bay seasoning: This classic blend gives that distinct seafood flavor. If you can’t find it, try a mix of paprika, celery salt, and black pepper for a similar taste.
- Breadcrumbs: I prefer using panko for a light and crunchy finish. Make sure they’re fresh; stale breadcrumbs can affect the cake’s texture. Gluten-free options are available too!
- Mayonnaise: A good quality mayo, like Hellmann’s, helps bind the cakes together and adds creaminess. If you’re looking for a vegan option, go with a plant-based mayo.
- Fresh parsley: Use bright, vibrant parsley for that pop of color and freshness. It complements the flavors without overpowering them. Dried parsley won’t have the same impact!
- Lion’s Mane mushrooms: Look for firm, fresh mushrooms with a creamy white or beige color. They add a unique, meaty texture that’s key for crab cake consistency.
- Old Bay seasoning: This classic blend gives that distinct seafood flavor. If you can’t find it, try a mix of paprika, celery salt, and black pepper for a similar taste.
- Breadcrumbs: I prefer using panko for a light and crunchy finish. Make sure they’re fresh; stale breadcrumbs can affect the cake’s texture. Gluten-free options are available too!
- Mayonnaise: A good quality mayo, like Hellmann’s, helps bind the cakes together and adds creaminess. If you’re looking for a vegan option, go with a plant-based mayo.
- Fresh parsley: Use bright, vibrant parsley for that pop of color and freshness. It complements the flavors without overpowering them. Dried parsley won’t have the same impact!
Recipe Tips
- If the cakes fall apart while frying, refrigerate the formed cakes for 30 minutes before cooking to help them set better.
- When the mixture seems too wet, add an extra ¼ cup of panko crumbs to achieve the right consistency for shaping.
- If you’re unsure about doneness, use a thermometer; cakes should reach 165°F when fully cooked for food safety.
- For uneven browning, flip the cakes halfway through cooking, around 2-3 minutes, to ensure both sides cook evenly.
- If your aioli is too thick, whisk in 1 tablespoon of water at a time until you reach a smooth consistency that’s easy to drizzle.
Serving Suggestions
Serve lion’s mane crab cakes with a fresh arugula salad or a quinoa side. A tangy coleslaw pairs well with these cakes for added crunch.
Add them to a whole grain salad or grain bowl topped with roasted vegetables. Use lion’s mane crab cakes as a filling in gluten-free wraps for tasty hand-held bites.
Top with lemon garlic aioli for an extra burst of flavor. A drizzle of spicy sriracha sauce adds heat and depth to each cake.
Recipe variations
- You can use canned chickpeas as an alternative base to lion’s mane mushrooms, offering a different texture while still maintaining the binding properties needed for crab cakes.
- Add 1 tablespoon of Old Bay seasoning and 1 tablespoon of chopped fresh Italian parsley to the mixture for enhanced flavor that complements the lion’s mane mushrooms well.
- Either olive oil or avocado oil can be used for cooking the cakes; both provide a suitable smoke point and mild flavor for frying the lion’s mane crab cakes.
- If making for a large group, double the 1 pound of lion’s mane mushrooms and adjust other ingredients accordingly to maintain the mix consistency before cooking in batches.
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How to Store?
To keep your lion’s mane crab cakes fresh and delicious, follow these storage tips:
Room Temperature: Place the cakes in an airtight container. Store at room temperature up to 2 days. Avoid exposure to humidity or heat.
Refrigeration: Use an airtight container and refrigerate at 4°C. Keep the cakes up to 4 days, ensuring they remain covered.
Freezing: Wrap each cake in plastic wrap and place in a freezer bag. Freeze up to 3 months. Thaw in refrigerator overnight.
Other Recipes You’ll Love
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