Lion's Mane Mushroom “Crab” Cakes

This recipe is courtesy of our friend Jamie at So Happy You Liked It, a Minnesota Food Blog. Read the full post > 

Minnesota Lion's Mane Mushroom Crab Cake

These R&R Cultivation Mushroom “Crab” Cakes are the real deal! Lion’s Mane mushrooms stand in for crab in these scrumptious vegan friendly crab cakes. Top with a dollop of Greek Yogurt Remoulade Sauce, and try to eat just one. Perfect for vegetarians, flexitarians, and meat lovers alike!

Servings Prep Time
4 crab cakes 15 minutes
Cook Time Passive Time
10 minutes 30 minutes


For the "Crab" Cakes:

For the Greek Yogurt Remoulade:


  1. Preheat oven to 350 degrees. Place pieces of Lion's Mane mushroom on a baking sheet. Bake for 30 minutes. Remove from oven ice done to slightly cool.
  2. Meanwhile, place garlic, mayo, bread crumbs, onion, lightly whisked egg, Old Bay, and aminos in to a large bowl. Set aside as you prepare the remoulade.

For the Greek Yogurt Remoulade:

  1. Combine all ingredients in a small bowl, whisking thoroughly to combine. Taste to the sauce, and adjust to your liking! Add more smoked paprika, salt, or perhaps even some mayo or a splash of lemon juice.

For the "Crab" Cakes:

  1. Once mushroom is slightly cooled, pulse in food processor until mixture resembles crab meat. It will look somewhat stringy. Add to bowl of crab cake ingredients, and mix thoroughly to combine. Form in to four patties.
  2. Add a tablespoon of oil (grapeseed ideal, since it has a high smoke point!) to a cast iron skillet, and add crab cakes carefully to pan. Cook for about 3 minutes per side, or until nicely browned. Flip and cook the other side for an additional 3 minutes.
  3. Serve warm topped with remoulade sauce and a sprinkle of paprika. Enjoy!

Recipe Notes

If you want to make these vegan, use a flax egg (1 tablespoon mixed with 3 tablespoons water) in place of 1 egg and use dairy free yogurt in the remoulade sauce. Note that I haven't tried the flax egg option - I would love to know your thoughts if you try it!

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