Lion's Mane Crab Cakes

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

5 from 21 votes

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!

Course Appetizer, Dinner, Main Course, Side Dish

Cuisine Vegetarian

Diet Low Fat, Vegetarian

Prep Time 12

Cook Time 8

Chilling time 30

Total Time 50

Servings crab cakes

Calories 95kcal

Author Kim Peterson

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

*See post for Additional Cooking Methods and Recipe Tips.

Nutrition