Lion's Mane Crab Cakes with Lemon Caper Sauce
The one that fools people. Golden and crisp outside, tender and sweet inside, unmistakably crab-like in texture. The star of the book.
SEARED · The mushroom keeps its bite. Chewy, meaty, crisp at the edges.
Lion's Mane has long been the mushroom cooks reach for when they want seafood without the sea. Its torn flesh flakes exactly like lump crab. Paired here with the tang and brine of a classic tartar-style sauce.
Makes six cakes. Serves three.
- 1 lb Lion's Mane, torn into small crab-like shreds
- Half a teaspoon salt
- 3 tbsp plant-based mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 2 scallions, finely sliced
- 2 tbsp parsley, chopped
- Three quarters cup panko, plus more for dredging
- Neutral oil, for frying
- Sauce: 4 tbsp plant mayo, 1 tbsp capers (chopped), 1 tsp lemon juice, 1 tsp Dijon, dill
- 01
Put the torn Lion's Mane in a pan with salt. Cook over high heat until wilted, 5 to 10 minutes. Uncover and cook the water off.
- 02
Tip into a strainer and press hard to squeeze out every bit of moisture. This is the step that keeps the cakes from being soggy. Cool.
- 03
Mix mayo, mustard, Old Bay, scallions, and parsley. Fold in the mushrooms, then the panko, until it holds together.
- 04
Form into six patties half an inch thick. Chill 20 minutes. Dredge lightly in more panko.
- 05
Fry in a thin layer of oil over medium until deep golden, about 3 minutes a side, handling gently when flipping.
- 06
Whisk the sauce and serve with lemon wedges.
- An arugula salad and lemon.
- Tucked into a soft roll with shredded lettuce.
The colder the mixture, the better the cakes hold. Press the mushrooms drier than you think you need to.
