Ingredients / Equipment:

• 1 lb Lion’s Mane mushrooms, shredded

• 2 large eggs + 1 yolk

• 1/2 cup breadcrumbs (we used sourdough)

• 2 TBSP unsalted butter

• 2 cloves garlic, minced

• handful of cilantro, chopped

• 2 green onions, chopped

• zest of half of a lemon

• Sriracha (or Tabasco) to taste

• 2 tsp Worcestershire sauce

• 2 TBSP fresh grated Parmesan

• 2 TBSP EVOO

• Large non stick pan

Instructions:

Shred up your Lion’s Mane mushrooms. We shredded them in different sizes to keep some pieces chunkier and some finer than others.

In a large non-stick pan, sweat out your mushrooms with unsalted butter and a pinch of salt. Once cooked, transfer to a mixing bowl and let cool.

Once cooled, add the remaining ingredients starting with the breadcrumbs making sure they’re saturated. Then add your garlic, cilantro, green onions, lemon zest, sriracha, Worcestershire, eggs and parmesan. Season with salt and pepper to taste. Stir the mixture well until combined.

Take 1/4 size cups of the mixture and roll them into a ball. Gently press them flat.

Bring your temperature up to medium-high heat on your pan with 2 TBSP of EVOO. Place 2-3 crab cakes in the pan and sear on the first side, about 2 minutes. You want to get an immediate crust on the crab cake as soon as possible so that it will hold together well. Once the first side has browned, flip to the second side and repeat. Once you have a nice sear on each side, lower the heat and cover with a lid to make sure the crab cake is cooked all the way through.

Once all your crab cakes are fried up, serve them with your favorite dipping sauce and enjoy!

Notes:

We made a spicy aioli to enjoy with our crab cakes and topped with fresh jalapenos.

You can also bake these in the oven at 350 for about 15 minutes.

To make vegan, substitute flax egg for regular eggs and omit Parmesan.

To make gluten free, simply substitute gluten free bread!