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Lion's Mane Crab Cakes?!

Yep, we're talking mushroom crab cakes folks.

"Lion's Mane Mushroom" Hericium Erinaceus

The Lion's mane mushroom has a naturally seafood-like flavor thats always enhanced by adding lemon and butter. Here you'll find a recipe Ben and I have been tweaking for over a year now. These meat-less crab cakes are not only delicious and cheap (bc free from nature, hello!) but they also have benefits you wouldn't believe!!

The Lion's Mane mushroom is known for its medicinal properties, particularly for cognitive health and boosting the immune system.

Not sure about foraging your Lion's Mane just yet? You can find these mushrooms at specialty food stores + you can even buy home-grow kits from places like NorthSpore but first be sure to research to see if have any local mushroom farms to support local if you can! Most mushroom farms sell Lion's mane by the pound and some sell grow kits too!


Here's what you'll need:

  • Lion's Mane Mushroom: At least 1 clump, the more the better!

  • 2 Lemons, 1 Tsp Fresh Lemon Juice + slices for serving

  • 1 Tbsp Melted Butter

  • Salt - our favorite is always the Virginia-made Peg's Salt

  • 1 Large Egg

  • High-Heat Frying Oil

  • Panko or crumbled Ritz Crackers 😋

  • 1/4 Cup Mayo

  • 2 Tsp Worcestershire Sauce

  • 2 Tsp Dijion Mustard

  • 1 Tbsp Fresh Chopped Parsley

  • Louisiana Bayou - This is our go-to seasoning for this recipe, handmade by our friend Phil of Pork Mafia

  • Old Bay Seasoning (#classic gotta have it)

  • Sriracha (optional 🌶️)

  • Cocktail Sauce


  1. Clean your Lion's Mane with a damp cloth/knife to rid it of any dirt or debris *try to avoid rinsing your mushroom. These mushrooms hold water and tend to be water-logged if foraged after a rain. If your Lion's Mane is waterlogged, dry sauté your mushroom before cooking with it to steam out heavy moisture*

  2. Shred the Lion's Mane mushroom to resemble crab meat (with a fork or by hand)

  3. Add your egg, mayo, butter, parsley, dijion, worcestershire, salt, seasonings, and lemon juice to a bowl and whisk to mix

  4. Gently add in your Lion's Mane and panko (or cracker crumbles) with your hands and massage into a thick mixture

  5. Carefully ball up the mixture and press into patties *add more panko as needed if the shape will not take hold*

  6. Heat a thin layer of frying oil in a pan *cast iron preferred*

  7. When the oil is hot, add patties to fry

  8. Flip patties once the bottom appears golden-brown

  9. Once both sides are golden-brown, place on towel to dry any excess oil

  10. Serve with a lemon wedge and dipping option: Ben prefers Cocktail Sauce, I myself prefer a Sriracha Mayo. Enjoy!

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