Lion's Mane Mushroom Crab Cakes

This easy Lion's Mane mushroom recipe creates a delicious meatless and gluten-free entrée that tastes just like crab. It's Paleo, Keto, and can be made Vegan with a few simple substitutions.

Prep Time 10

Cook Time 45

Servings

Ingredients

1 pound Lion's Mane
3 tablespoons avocado oil divided
1/4 teaspoon sea salt
1 egg lightly beaten
1/4 cup almond flour
1/4 cup mayonnaise homemade or Whole30 compliant
1/4 cup red onion finely diced
1/4 cup red bell pepper finely diced
2 tablespoons fresh parsley finely chopped
2 teaspoons fresh lemon juice
2 teaspoons Old Bay seasoning
1/2 teaspoon garlic powder
lemon wedges for serving

For Spicy Aioli

1/2 cup mayonnaise homemade or Whole30 compliant
2 tablespoons hot sauce

Instructions

Gently wipe the Lion's Mane clean of and dirt and tear into small 1-inch pieces.
Heat 1 teaspoon of avocado oil in a large skillet over medium heat. Add the Lion's Mane and sea salt and cook for about 10 minutes, until the mushrooms have release their moisture.
Transfer the mushrooms to a fine mesh strainer and allow it to cool. Using the back of a spoon, press the mushrooms against the strainer to squeeze out and additional liquid.
Combine the remaining ingredients together in a large mixing bowl. Add the mushroom pieces and mix until thoroughly combined.
Using a 1/2 cup measuring scoop, form the mixture int 4 patties. Cover and refrigerate for at least 30 minutes.
Wipe the skillet clean, add the remaining 2 tablespoons of avocado oil and then return to medium high heat. Gently fry the crab cakes for 3-4 minutes per side until golden brown. Serve with lemon wedges and Spicy Aioli.

For the Spicy Aioli

Throughly mix the ingredients together in a small bowl and refrigerate until ready to serve.

Notes

To make in the oven: Preheat the oven to 425°F. Place the crab cakes on a lined baking sheet and drizzle avocado oil on top. Bake for 15-20 minutes until the crab cakes are golden brown and cooked through.