Begin by cleaning the Lion's Mane mushrooms with a damp paper towel to remove any dirt or debris. Shred the mushrooms using a fork to mimic the texture of crab meat.
In a large mixing bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, hot sauce, salt, black pepper, and fresh parsley.
Fold in the shredded Lion's Mane mushrooms and 1 cup of panko bread crumbs into the mixture, ensuring it's well combined without over-mixing.
Place the remaining 1/2 cup of panko bread crumbs in a shallow dish.
Form the mushroom mixture into eight 2-inch diameter patties, and gently coat each patty with the remaining panko crumbs.
Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the patties in the skillet and cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
Transfer the cooked crab cakes onto a paper towel-lined plate to drain any excess oil.
Lion's Mane mushrooms are a unique variety of edible fungi known for their distinctive appearance and potential health benefits. They have cascading spines rather than gills, resembling a lion's mane as they grow, hence the name. Traditionally used in Chinese medicine, they have found their way into modern cuisine due to their seafood-like texture and nutritional properties.
Lion's Mane mushrooms have a tender, meaty texture with a flavor often likened to seafood, particularly crab or lobster. Their subtle, delicate taste makes them a versatile ingredient, able to mingle well with various herbs, spices, and other flavor components.
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