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Lions Mane Mushroom "Crab" Cakes

 

We are fortunate to be able to buy mushrooms grown within a few miles from our house. I jumped at the chance to but some Lions Mane Mushrooms yesterday. I had heard they tasted like crab or lobster (they really do have a flavor similar.) We decided to make these beauties into some crab cake like cakes tonight. Since I have been allergic to shellfish for the last 7 years these were quite a treat.  

Makes 9 cakes

For the Mushroom Cakes:

8 oz Lions Mane Mushrooms

1 Clove Garlic, sliced

1 Tbs Extra Virgin Olive Oil

4 Green Onions, thinly sliced

1/2 Bell Pepper, diced

1/4 C Mayo

1 C Bread Crumbs, divided

1 Tbs Parsley

1 tsp Dijon Mustard

1 Egg, beaten

1 tsp Old Bay Seasoning

Spray oil

For Remulade

1/2 C Mayo

1 Tbs Whole Grain Mustard

1 Pickle, diced

Hot sauce to taste


Shred lions mane mushroom into a large bowl.

In a large skillet over medium low heat add in olive oil, mushroom, garlic, green onion and bell pepper. Cook about 10 minutes until onions and pepper are slightly translucent. (We are cooking out some of the moisture here to keep cakes from getting soggy). Let mixture cool slightly before proceeding to the next step.

Preheat oven to 375.

In a large bowl mix together mushroom mixture, mayo, parsley, Dijon, egg, old bay and 3/4 C bread crumbs. (reserving 1/4 cup of bread crumbs for coating)


Line a baking sheet with parchment paper. Drop large spoonfuls of mixture onto lined sheet, mixture will be wet, press down slightly to form cake. (I used a large scoop.) You should have nine crab cakes but if you end up with smaller or larger just adjust the cooking time. 

Sprinkle about half of the remaining bread crumbs over the cakes and spray with cooking spray. Bake for 10 minutes. Gently flip the cakes and lightly spray with cooking spray then sprinkle remaining bread crumbs over the cakes. The oil helps the bread crumbs stick. Bake an additional 10 minutes. 

Mix all remoulade ingredients together in a small bowl. Serve with cakes.




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