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Lions Mane Mushroom Crab Cakes

Laura Ball
Course Appetizer


"Crab" Cakes

  • 8 oz Lions Mane Mushrooms
  • 1 Flax Egg (or JustEgg)
  • 3/4 cup Gluten Free Panko Crumbs
  • 1/4 cup Shallot (minced)
  • 1 tbsp Just Mayo
  • 1 tsp Vegan Worcestershire Sauce
  • 3/4 tsp Old Bay Seasoning
  • 1 tsp Dijon Mustard
  • 2 tbsp Parsley (Finely Chopped)
  • 1/4 tsp Black Salt
  • 1/4 tsp Pepper
  • 3 tbsp Coconut Oil (To fry crabcakes or put them on the grill. If using a grill, use a grill mat).
  • 1 lemon Cut wedges for garnish!

Tartar Sauce

  • 1/4 cup Just Mayo
  • 1 1/2 tbsp Dill Pickle Relish
  • 1/4 tsp Old Bay Seasoning
  • 1/4 tsp Cream of Tartar
  • 1 tsp Lemon Juice
  • Salt and Pepper to taste


  • Make your flax egg, set to the side (about 5-10 minutes until it starts to thicken). 
  • Hand shred Lions Mane Mushrooms into small pieces that look similar to a flakey crab consistency. 
  • In large bowl, combine flax egg, mayo, onion, Worcestershire sauce, Old Bay Seasoning, Dijon Mustard, Parsley, salt and pepper. Mix until fully incorporated.
  • Mix in Lions Mane mushrooms, then mix in your Panko breadcrumbs. This mixture will make about 3-4 equal sized round, flat Patties (about ½-3/4 inch thick). Make your tartar sauce (mix all ingredients together and put in fridge until ready to serve). 
  • Heat oil in sauté pan (or heat up your grill and place your grill mats). Cook patties for about 2-3 minutes per side (until they are golden brown and cooked all the way through). Add your garnish of lemon wedges, squeeze on top and enjoy!
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