Lion's Mane Mushroom "Crab" Cakes - Keto, Vegan - AMAZING! 😍

We were at the Boulder's Farmers Market (thank you all amazing customers) and got some funky looking Lion's Mane mushrooms from MycoCosm. They suggested making "Crab cakes". We checked out a bunch of recipes and made our own gluten-free "crab" cakes that are keto and can be made vegan. Easy to make. Fabulously tasty. Try the recipe below. They will blow you away!

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Meet us at the Farmer's Market!
May 1st - Longmont
May 8 - Boulder

Lion's Mane Mushroom "Crab" Cakes!
**see modifications in recipe to make vegan/keto**

Some recipes said to sauté the Lion's Mane mushroom and then to wrench it out. It was running late for us and I had to get food on the table. So I skipped this step. It worked GREAT without doing it! With two young kids, simpler is better.

Serves 2-4

Ingredients

  • About 8 oz Lion's Mane mushroom

  • 1 egg (or flax egg for vegan)

  • 1/4 to 1/2 cup almond flour (or your favorite GF flour mix)

  • 1/4 cup onion (finely diced)

  • 1 tbs mayonnaise (we used Primal Kitchen's vegan)

  • 1 tbs Worcestershire sauce (we used Annie's vegan. For Keto: replace with 2 tsp fresh lemon juice)

  • 1-2 scallions (finely chopped) (we had some in our garden, but you can omit them)

  • 1 garlic clove (crushed)

  • 3/4 tsp old bay seasoning

  • dash of cayenne pepper

  • 1 tsp dijon mustard

  • 1 tbsp parsley (finely chopped)

  • 1/4 tsp salt (to your taste)

  • 1/4 tsp black pepper

  • 2-3 tbsp oil to fry cakes.

    Lemon wedges and parsley to garnish if you like


Directions

1. Hand shred Lion's Mane Mushroom into small pieces that look like crab pieces.
2. In a large bowl mix egg, mayonnaise, onion, parsley, garlic, scallions, Worcestershire sauce/lemon juice, Dijon mustard, old bay seasoning, cayenne pepper, almond flour, salt and pepper. Mix until fully combined (if too wet, add some flour).
3. Form mixture into round flat patties. About 2" in diameter, about 1/2 thick). Making the patties smaller makes them easier to fry without having them fall apart. 
4. Heat oil and sauté on medium heat for 2/3 minutes per side. They are done when golden brown and cooked throughout.
5. If you like garnish with lemon and parsley. We served with sautéed kale, avocado and whole artichokes.
 

ENJOY!

Katarina SchareComment