These Lion’s Mane “Crab” Cakes are an irresistible Meatless Monday meal adapted from Agape Mushroom’s divine family recipe!
I was recently working on a collaboration with Agape Mushroom to share their incredible Lion’s Mane “Crab” Cakes when, sadly due to unforeseen circumstances, they decided to close their doors. Upon reaching this decision they no longer wanted their family recipe public and pulled it from their website before I had written it down. Since I had already made the cakes and taken footage, they kindly agreed to letting me post a similar rendition that I (re)created from memory. THANK YOU! Best of luck, Agape! You will definitely be missed in Denver’s mycology scene. 💚
This recipe takes many hours so you will either need to start the morning of or spread this prep across a couple of days. The good news is the “crab” cakes easily freeze so any leftovers can be stored for a quick future meal!
Ingredient List
“Crab” Cakes Filling
- lion’s mane
- medium onion, finely diced
- small red pepper, finely diced
- olive oil for cooking
- eggs
- kewpie mayo
- worcestershire sauce
- freshly squeezed lemon juice
- panko crumbs
- spring onion, chopped
- old bay seasoning
- fresh italian parsley, roughly chopped
- salt
- pepper
- lemon wedges for garnish (optional)
Panko Breading
- panko crumbs
- eggs
- all purpose flour
Aioli Dipping Sauce
- kewpie mayo
- sour cream
- freshly squeezed lemon juice
- garlic, minced
- freshly chopped dill
- salt
- pepper
See recipe card for quantities.
Instructions
Make the aioli sauce first by stirring together all the ingredients in a bowl and marinating in the fridge until the cakes are ready. Finely dice the red pepper and onion and shred the lion’s mane by pulling apart into little pieces or using a food processor. Also chop the spring onion and parsley.
Heat a large skillet over med-high and add the lion’s mane to dehydrate. After a couple minutes stir then put pressure on top of the mushrooms by pressing a similarly-sized pan on top to help release moisture.
Cook down for about 15 more minutes, stirring every so often and keeping the top pan in place for pressure. Remove to cool in a bowl.
In the same skillet, heat 2 tablespoon olive oil and cook down the red pepper and onions for about 5 minutes, stirring occasionally. Remove to the bowl with the lion’s mane.
Whisk the eggs together in a separate mixing bowl. Stir in the worcestershire sauce, lemon juice and mayo. Add the egg mixture to the lion’s mane bowl then stir in the panko crumbs, chopped spring onion, parsley, old bay, salt and pepper. After the filling is well combined, seal with saran wrap and freeze for 30-60 minutes.
Line a couple baking pans with parchment paper then remove the filling from the freezer. Scoop 1 ounce out at a time and form 24 round “crab” cakes, spreading out on the pans. Wrap the pans tightly with saran wrap and freeze until solid, about 6-12 more hours.
Once completely frozen create the breading station by beating the eggs in a shallow bowl then whisking in the all purpose flour. Spread the panko crumbs on a separate plate. Using tongs, dip the cakes into the egg mixture first before completely coating with the panko crumbs.
Heat ¼ cup olive oil in a large pan on med-high and add the cakes in a single layer.
Cook until browned and crispy (~3-4 min) then flip and repeat on the other side. Transfer to a paper towel-lined plate.
Serve warm with the aioli sauce and optional lemon wedges for garnish.
Recipe
Lion’s Mane “Crab” Cakes
Ingredients
"Crab" Cakes Filling
- 1 lb lion's mane
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- ¼ cup + 2 tablespoon olive oil for cooking
- 3 eggs
- ½ cup kewpie mayo
- 2 tablespoon worcestershire sauce
- 2 tablespoon freshly squeezed lemon juice
- ½ cup panko crumbs
- 2 stalks spring onion, chopped
- 1 tablespoon old bay seasoning
- 1 tablespoon fresh italian parsley, roughly chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- lemon wedges for garnish (optional)
Panko Breading
- 1½ cup panko crumbs
- 3 eggs
- ¼ cup + 2 tablespoon all purpose flour
Aioli Dipping Sauce
- ½ cup kewpie mayo
- ¼ cup sour cream
- 2½ tablespoon freshly squeezed lemon juice
- 1 clove garlic, minced
- 1 teaspoon freshly chopped dill
- ¾ teaspoon salt
- ½ teaspoon pepper
Instructions
- Make the aioli sauce first by stirring together all the ingredients in a bowl and marinating in the fridge until the cakes are ready.
- Finely dice the red pepper and onion and shred the lion’s mane by pulling apart into little pieces or using a food processor. Also chop the spring onion and parsley.
- Heat a large skillet over med-high and add the lion’s mane to dehydrate. After a couple minutes stir then put pressure on top of the mushrooms by pressing a similarly sized pan on top to help release moisture. Cook down for about 15 more minutes, stirring every so often and keeping the top pan in place for pressure. Remove to cool in a bowl.
- In the same skillet, heat 2 tablespoon olive oil and cook down the red pepper and onion for about 5 minutes, stirring occasionally. Remove to the bowl with the lion's mane.
- Whisk the eggs together in a separate mixing bowl. Stir in the worcestershire sauce, lemon juice and mayo.
- Add the egg mixture to the lion's mane bowl then stir in the panko crumbs, chopped spring onion, parsley, old bay, salt, and pepper. After the filling is well combined, seal with saran wrap and freeze for 30-60 minutes.
- Line a couple baking pans with parchment paper then remove the filling from the freezer. Scoop 1 ounce at a time and form 24 round cakes, spreading out on the pans. Wrap the pans tightly with saran wrap and freeze until solid, about 6-12 more hours.
- Once completely frozen create the breading station by beating the eggs in a shallow bowl then whisking in the all purpose flour. Spread the panko crumbs on a separate plate. Using tongs, dip the cakes into the egg mixture first before completely coating with the panko crumbs.
- Heat ¼ cup olive oil in a large pan on med-high and add the cakes in a single layer. Cook until browned and crispy (~3-4 min) then flip and repeat on the other side. Transfer to a paper towel-lined plate.
- Serve warm with the aioli dipping sauce and optional lemon wedges for garnish.
Notes
- Let the aioli sauce marinate for at least 30 minutes before serving.
- You can freeze the cakes for long term storage in an air tight container after the filling cakes have completely frozen or after breading the cakes. Continue to the next steps when ready to cook.
- If you’re freezing the cakes after frying, store in an airtight container. When ready to cook, bake at 350F for 10-15 min, flipping half way.
