Wondering how to make vegetarian crab cakes? Look no further than this lion’s mane mushroom recipe! When shredded into small pieces this tender, mild-flavored mushroom becomes the perfect substitute for lump crab.
And air frying these 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 8 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!
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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 pom poms.
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 in the grocery store. I bought these at Wegmans, and Whole Foods may have them as well.
Your local farmer’s market and health food stores are other good places to look. 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.
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
These lion’s mane crab cakes come together easily using inexpensive pantry ingredients. See recipe card below for exact measurements.
- 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.
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 shredded mushroom and panko: Gently mix in lion’s mane pieces and panko until well combined.
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.
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.
Serve hot with this easy yogurt spread, remoulade sauce, or your favorite tartar sauce and lemon wedges!
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 or frying pan with a little oil over medium-high heat and cook them about 3-4 minutes on each side.
Oven: Bake crab cakes at 425° F on a baking sheet lined with parchment paper for about 15 minutes. Please note, I’ve found that baked crab cakes don’t get as crispy as air frying or searing.
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.
- To make vegan crab cakes use flax egg and vegan mayonnaise.
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.
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 lion's mane 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
Some sources say lion’s mane has medicinal properties that benefit overall brain health to improve memory, boost concentration and protect the nervous system.
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.
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.
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📋 Recipe
Lion's Mane Crab Cakes
Equipment
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
Nutrition
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Ceejay Young says
We found some wonderful lion's mane mushrooms at the farmer's market and I did a deep dive into google to find some ideas on how to use them. I landed on crab cakes and found this recipe to be the perfect balance of ease and taste. My husband doesn't like crab and gave these the thumbs up. I served them with a remoulade sauce and added a bit of dulce flakes. Thanks for sharing this delicious and creative recipe!
Kim Peterson says
Awesome thrilled to hear!😊
Heidi says
I made these tonight. I have to admit I was dubious but I gave it a try. They are eyes roll back in your head delicious. We topped the cakes with chipotle aioli and cilantro pesto that we had left over from another meal. We served it on a bed of mashed peas. I don't have an air fryer but they cooked up beautifully in the regular oven. Thank you so much for this excellent recipe. You can't get this in a restaurant.
Kim Peterson says
Thank you so much for sharing your thoughts and so happy you enjoyed!
Connie says
Fabulous … even without yogurt dressing. . Left over makes great breakfast sandwich!!
Kim Peterson says
Love the breakfast idea! Thrilled they were a hit!
Cheryl S says
Good! I subbed vegan sour cream for mayo & used gf breadcrumbs. The patties didn’t hold their form perfectly but no matter & hubby couldn’t tell the difference from real crab cakes. Thanks for sharing an authentic plant-based alternative!
Kim Peterson says
Awesome! So glad they were a hit!
Jessica Cordero says
These are so GOOD!! Thank you for sharing 😊
Kim Peterson says
Awesome! Thrilled they're a hit!
Brazil says
Wife absolutely dislikes the taste of mayo. Can another binder be substituted? Maybe Greek yogurt?
Thanks!
Kim Peterson says
Absolutely! Hope you enjoy!
J. Maree says
I’ve made these twice and they are amazing!
Kim Peterson says
Awesome! So glad you enjoyed them!
Bret Walburg says
Made for Mother’s Day, was a big hit. Will be making again!
Kim Peterson says
Excellent! Thrilled they were a hit!
Rick John says
Excellent!!!! Definitely will make again and again!!!
Kim Peterson says
Awesome!! Thrilled they were a hit!!!
Brad says
Simply amazing! Include the paper towel drying step, great assist. Pan fried's a dead-ringer for crab cakes.
Adrian says
Tasted absolutely incredible
Kim Peterson says
Thrilled they were a hit!
Heather says
We are just beginning our mushroom recipe exploration, this recipe is yummy! The Lion’s mane honestly looks and has a texture just like lump crab and tastes very similar. Highly recommend trying this recipe!
Kim Peterson says
Thrilled they were a hit! We absolutely love them!
Michelle says
I've heard of lion's mane but have never tried it before -- they look like a great substitute for crab!
Kim Peterson says
They really are! And the texture is spot on too.
Chloe says
After hand shredding the mushroom, instead of putting them in a bowl first, I put them on papertowels to help draw out extra moisture… really helps them stay together better and cook through evenly!
Kim Peterson says
That works! Glad you enjoyed!
Mary Rea says
Can you freeze the Pattie’s for later cooking?
Kim Peterson says
Yes you can! Place the uncooked patties on a baking sheet in the freezer just until firm, about 2 hours. Wrap each in plastic wrap and place in a plastic freezer bag. Freeze for up to 1 month. Defrost in the refrigerator overnight before cooking. Enjoy!
Ben | Havocinthekitchen says
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!
Kim Peterson says
Thanks, Ben! They're really good!