Let me start by saying: I grew up on the East Coast. Crab cakes were sacred. So when I heard people claiming that lion’s mane mushrooms could “totally replace seafood,” I was skeptical borderline offended, actually.
But curiosity won. I grabbed some fresh lion’s mane at a farmer’s market, shredded it by hand, and gave this recipe a try. The result? I’m not saying it’s identical to Maryland blue crab… but it hits way closer than I expected. Flaky, savory, crisp on the outside — and no shell bits to worry about.
What You’ll Need (And Why It Works)
- 1 large lion’s mane mushroom (about 6–8 oz), shredded
- 1 sheet of nori (adds that ocean flavor)
- 1 tablespoon vegan mayo or aquafaba (for binding)
- ¼ cup breadcrumbs (panko or GF)
- 1 tablespoon chickpea flour (more binding)
- 1 teaspoon Old Bay seasoning
- Juice of ½ lemon
- ½ teaspoon Dijon mustard
- Salt & pepper to taste
- Oil for pan-frying
Optional: add chopped celery, scallions, or parsley if you like texture and color.
Step-by-Step
1. Shred the Mushroom
Use your hands to pull it into long strands. This mimics that flaky crab texture. No knife needed.
2. Mix the Flavor Base
Crush the nori into tiny flakes (scissors work great). Mix it with the lemon juice, mustard, Old Bay, mayo, and a pinch of salt and pepper.
3. Combine
Add shredded mushroom, chickpea flour, and breadcrumbs. Mix until it holds together. If it’s too wet, add more breadcrumbs. Too dry? A splash of water or more lemon juice.
4. Shape the Cakes
Form 4–6 patties, about ½ inch thick.
5. Sear ‘Em
Heat oil in a skillet over medium-high. Cook cakes for 3–4 minutes per side until golden brown and crisp.
What to Serve with These
- On a bun with lettuce and tartar sauce
- Over a salad with lemon vinaigrette
- With roasted potatoes and slaw
- Topped with remoulade or hot sauce
Frequently Asked
Can I bake them instead of frying?
Yes 400°F for 20 minutes, flip halfway. They won’t be as crispy, but still flavorful.
Do they freeze well?
Yep! Freeze uncooked patties on parchment, then store in a zip bag. Pan-fry straight from frozen, just lower the heat and cook a bit longer.