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    Home » Recipes » Vegetarian and Vegan

    Lion’s Mane Mushroom Recipe: Crab Cakes

    By: Kim Peterson · Posted: Mar 26, 2022 · Updated: May 18, 2022 · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Lion's mane mushrooms on a wooden charger in the top image and crab cakes drizzled with yogurt sauce in the bottom image.
    Lion's mane crab cakes drizzled with yogurt sauce on a white plate on a wooden charger with lemon wedges and fresh parsley.

    Wondering how to make vegetarian crab cakes? This lion’s mane mushroom recipe of crab cakes made in the air fryer will blow you away! When shredded into small pieces this tender, mild-flavored mushroom becomes the perfect substitute for lump crab.

    Lion's mane crab cakes drizzled with yogurt sauce on a white plate on a wooden charger with lemon wedges.

    And air frying the lion’s mane crab cakes makes them healthier yet! The crust is golden brown outside and deliciously tender inside without excess oil. And they’re done in eight minutes! But if you don’t have an air fryer, stovetop and baking instructions are included below.😉

    If you love mushrooms as much as we do, be sure to check out these mushroom stuffed portobellos and asparagus mushroom pastry tarts with goat cheese. They're perfect as an appetizer, side dish or light dinner!

    Jump to:
    • What are lion’s mane mushrooms?
    • Why You’ll Love this Recipe
    • Ingredients
    • Cooking Steps
    • Lion’s Mane Crab Cakes Tips
    • Additional Cooking Methods
    • Serving Suggestions
    • More Lion’s Mane Mushroom Recipes
    • Lion’s Mane Mushroom FAQs
    • Related Posts
    • 📋 Recipe
    • 💬 Comments

    What are lion’s mane mushrooms?

    This intriguing fungus (aka, hericium erinaceus or hedgehog mushroom) has been growing in popularity, especially in vegan and vegetarian recipes as a substitute for meat and seafood.

    They’re shaggy mushrooms resembling the mane of a lion, hence the name. They’ve also been described as looking like a pom pom.

    Whole lion's mane mushrooms of various sizes on a wooden charger on a tan surface.

    What do they taste like?

    Fresh lion’s mane mushrooms are absolutely delicious with a mild flavor and tender texture similar to lump crab meat and lobster. They’re an excellent choice for absorbing all the different flavors and spices you’re cooking with.

    Where can I get them?

    You can find them at some grocery stores. I bought these at Wegmans, and Whole Foods may have them as well.

    Your farmers market and health food stores are other good places to look or maybe you can find a local grower. You can also forage them as they grow on hardwood trees mostly in late summer, early fall and into winter.

    Storing and Cleaning

    The best way to store these delicate mushrooms is in a paper bag kept in the main area of the refrigerator. They need air to circulate around them so don’t put them in the veggie drawer. Try to use them within 1-2 weeks.

    To clean them, use a damp paper towel to brush off any dirt and debris. If you rinse them, they will absorb the water which will be released while cooking and make your recipe a wet mess.

    Lion's mane mushrooms, also known as hedgehog mushrooms, piled in an off-white bowl on a beige surface.

    Why You’ll Love this Recipe

    • You’ll be amazed at how much the lion’s mane mushroom tastes like crab in this flavorful Maryland style crab cake!
    • They’re healthy and a great source of protein and plant-based amino acids.
    • Crab cakes can be formed a day ahead of cooking them.
    • Cooked patties will last in the fridge up to 5 days making them great for meal prep.
    • An easy, delicious and creative way to embrace vegetarian recipes!

    Ingredients

    Lion's mane mushroom recipe ingredients arranged in bowls on a tan surface.

    These lion’s mane crab cakes come together easily using inexpensive pantry ingredients!

    • Lion’s mane mushroom (the main ingredient) or you can substitute oyster mushrooms
    • Panko breadcrumbs
    • Binders: egg, mayonnaise and Dijon mustard
    • Green onion
    • Fresh parsley, chives or oregano
    • Worcestershire sauce or soy sauce
    • Seasoning: Old Bay seasoning, kosher salt and black pepper
    • Lemon juice and zest
    • Sriracha or hot sauce (optional)

    Cooking Steps

    Shred mushrooms: Hand shred the mushrooms into small pieces. Resist the food processor. It will make the mushroom pieces too small.

    Hand shredded lion's mane mushrooms in a medium bowl on a marbled surface.

    Combine: In a large bowl, whisk together the egg, breadcrumbs, green onion, parsley, mayo, Dijon mustard, Worcestershire sauce, old bay seasoning, lemon zest and juice, and sriracha (optional).

    Add mushrooms and panko: Gently mix in lion’s mane pieces and panko until well combined.

    Egg, mayo, mustard, green onions, parsley and spices in a glass mixing bowl ready to whisk.
    Shredded lion's mane mushrooms mixed with remaining crab cake ingredients in a glass mixing bowl with a wooden spoon.

    Form patties: Form mushroom mixture into 6 equal-size patties, about ¾ inch thick, and place on a parchment-lined baking sheet.

    Chill: Refrigerate crab cakes at least 30 minutes to set up (important step). They can be made one day ahead of cooking.

    Lion's mane crab cakes formed on parchment-lined baking sheet ready to chill in the refrigerator.

    Air Fry: Preheat air fryer to 400° F. Spray the inside of the air fryer with olive oil cooking spray. Place 4 patties in the basket and spray them with cooking spray. Cook 8 minutes, flipping them over halfway through.

    Four uncooked lion's mane crab cakes in air fryer basket that's sprayed with cooking spray.

    Serve hot with Easy Yogurt Sauce or remoulade sauce and lemon wedges!

    Five lion's mane crab cakes arranged on a round white plate on a wooden charger served with yogurt dipping sauce.

    Lion’s Mane Crab Cakes Tips

    Keep these tips in mind to get the best results when making a lion’s mane mushroom recipe.

    • Cleaning: Use damp paper towels to wipe off any dirt and resist the urge to run them under water.
    • Shredding: It’s best to hand shred the mushrooms rather than chop them so they have the flakey texture of crab meat.
    • Breadcrumbs: Stick with panko, the light, flakey Japanese-style breadcrumb. Regular breadcrumbs are too fine and can make the crab cakes dry with a less crispy crust.
    • Forming: Pack the crab cakes tightly so they stick together. If they’re loose, they will fall apart.
    • Chill: It’s best to refrigerate the patties 30 minutes before cooking so they firm up and stay together.
    • Make Vegan by using flax egg and vegan mayonnaise.
    Lion's mane crab cakes drizzled with yogurt sauce on a white plate on a wooden charger with lemon wedges and fresh parsley.

    Additional Cooking Methods

    This is a perfect recipe for the air fryer, but if you don’t have one you can easily cook the crab cakes on the stove or in the oven.

    • Stovetop: Heat a large nonstick skillet with little oil over medium-high heat and cook them 3-4 minutes on each side.
    • Oven: Bake crab cakes at 425° F on a parchment-lined baking sheet for about 15 minutes. Please note, I’ve found that baked crab cakes don’t get as crispy as air frying or searing.

    Serving Suggestions

    This lion’s mane mushroom recipe is so versatile too! Crab cakes can be made ahead, reheated, and served at breakfast, lunch or dinner. Here are some ideas:

    • Top with a fried or poached egg for an incredible breakfast.
    • Serve on top of a crisp green salad or cobb salad for a healthy lunch.
    • Enjoy with oven roasted green vegetables and potato leek gratin to round out the dinner menu.
    Lion's mane crab cakes drizzled with yogurt sauce on a white plate on a wooden charger with lemon wedges.

    More Lion’s Mane Mushroom Recipes

    These lion's mane crab cakes rank at the top of the list but here are additional ways to enjoy this unique variety of mushrooms.

    • Sauté chopped mushrooms in a dry pan, then once seared you can add olive oil, butter and other seasoning.
    • Cook thicker sliced lion’s mane steaks.
    • Filling for tacos or quesadillas
    • Crab dip
    • Lobster rolls
    • Stir fry
    • Raw on a salad

    You can also use mushroom powder in a lattes or smoothies or have lion’s mane tea and coffee. These are available on Amazon.

    Lion’s Mane Mushroom FAQs

    What are the health benefits of lion’s mane mushrooms?

    Some sources say lion’s mane has medicinal properties that benefit overall brain health to improve memory, boost concentration and protect the nervous system.

    Can I grow my own?

    You sure can! You can purchase a lion’s mane growing kit, which are getting more and more popular. I recently bought one from Michigan Mushroom Company, but you can also get them on Amazon and Etsy too.

    Can I add vegetables to lion’s mane crab cakes?

    You can add finely chopped bell peppers, celery or shallots. Be careful not to add too many veggies with a high-water content which can make the patties too wet, and they’ll fall apart. Add a little more panko if that happens.

    Related Posts

    • Buttery Pantry Pasta with Mushrooms & Sun-Dried Tomatoes
    • Potato Mushroom and Burrata Pizza
    • Filet Mignon with Mushroom Sherry Dijon Sauce
    • Poached Eggs Garlicky Mushrooms and Spinach

    🌟Love the recipe? Please leave a 5-star rating in the recipe card and/or a review in the Comments section below!

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    📋 Recipe

    Lion's mane mushroom recipe of meatless crab cakes served with yogurt sauce and lemon wedges, and garnished with parsely.

    Lion's Mane Crab Cakes

    This lion’s mane mushroom recipe of air fryer crab cakes will blow you away! When shredded this tender, mild-flavored mushroom replaces lump crab for amazing meatless crab cakes!
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Dinner, Main Course, Side Dish
    Cuisine: Vegetarian
    Prep Time: 12 minutes
    Cook Time: 8 minutes
    Chilling time: 30 minutes
    Total Time: 50 minutes
    Servings: 6 crab cakes
    Calories: 95kcal
    Author: Kim Peterson

    Equipment

    • Air Fryer
    • Mixing bowls

    Ingredients

    Lion’s Mane Crab Cakes

    • 12 ounces lion's mane mushrooms , hand shredded
    • 1 large egg
    • ½ cup panko breadcrumbs
    • ¼ cup green onion , finely sliced
    • 2 tablespoons parsley , finely chopped
    • 2 tablespoons mayonnaise
    • 2 teaspoons dijon mustard
    • 1 ½ teaspoons Worcestershire sauce
    • 1 teaspoon old bay seasoning
    • 1 lemon , zest and juice, plus extra wedges for serving
    • ½ teaspoon sriracha or hot sauce , optional
    • Kosher salt and black pepper

    Easy Yogurt Sauce

    • ¼ cup Greek yogurt
    • 2 tablespoons mayonnaise
    • ½ teaspoon old bay seasoning
    • ½ lemon , juice and zest
    • Kosher salt and black pepper

    Instructions

    Lion’s Mane Crab Cakes

    • It’s best to hand shred the mushrooms rather than chopping them so they have the flakey texture of crab meat. Set aside in a medium bowl.
    • In large bowl, whisk together the egg, breadcrumbs, green onion, parsley, mayo, Dijon mustard, Worcestershire sauce, old bay seasoning, lemon zest and juice, and sriracha (optional).
    • Gently mix in mushroom pieces and panko until well combined.
    • Form mushroom mixture into 6 equal-size patties (about ¾ inch thick).
    • Place them on a parchment-lined baking sheet and refrigerate 30 minutes so they set up. (Crab cakes may be formed a day before cooking. Cover and chill.)
    • Preheat air fryer to 400°F.
    • Spray the inside of the air fryer with olive oil cooking spray. Place 4 patties in the basket and spray them with cooking spray as well.
    • Cook the crab cakes 8 minutes until golden brown and crisp on the outside. Flip the patties halfway through cooking time.
    • Place lion’s mane crab cakes on a serving platter and squeeze fresh lemon juice over top. Garnish with fresh parsley and serve with Yogurt Sauce. Enjoy!

    Easy Yogurt Sauce

    • In a small bowl, mix all ingredients until well combined.
    • Store in the fridge up to 7 days until ready to use.

    Notes

    Recipe Tips
    • Cleaning: Use damp paper towels to wipe off any dirt and resist the urge to run them under water.
    • Shredding: It’s best to hand shred the mushrooms rather than chop them so they have the flakey texture of crab meat.
    • Breadcrumbs: Stick with panko, the light, flakey Japanese-style breadcrumb. Regular breadcrumbs are too fine and can make the crab cakes dry with a less crispy crust.
    • Forming: Pack the crab cakes tightly so they stick together. If they’re loose, they will fall apart.
    • Chill: It’s best to refrigerate the crab cakes 30 minutes before cooking so they firm up and stay together.
    • Vegan crab cakes: Make them vegan by using flax egg and vegan mayonnaise.
    *See post for Additional Cooking Methods.

    Nutrition

    Serving: 1 crab cake | Calories: 95kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Cholesterol: 29mg | Sodium: 122mg | Potassium: 267mg | Fiber: 2g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 17mg | Calcium: 34mg
    Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

    This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!

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    Reader Interactions

    Comments

    1. Ben | Havocinthekitchen says

      March 29, 2022 at 7:05 pm

      I've never tried nor seen Lion’s Mane (They've got a unique appearance indeed!) so I'm really intrigued. These "crab" cakes sounds delicious and look appetizing!

      Reply
      • Kim Peterson says

        March 30, 2022 at 7:58 am

        Thanks, Ben! They're really good!

        Reply

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    Kim | Creator and Author of Give it Some Thyme

    Welcome! I'm Kim - author, recipe developer, and food photographer behind Give it Some Thyme. Here you'll find wholesome, classic and contemporary recipes that make memorable meals every home chef can prepare. Pull up a chair!

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