Mushroom Crabs Cake

INGREDIENTS IN THIS RECIPE

• Fresh Lion’s Mane mushroom

• Egg or flax egg: To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Allow to sit refrigerated for about 10 minutes to thicken.

• Panko breadcrumbs: I love panko breadcrumbs in this recipe but you can also use regular breadcrumbs.

• Onion: Sweet onion recommended.

• Mayonnaise or Vegan Mayonnaise: If you are enjoying the vegan version of this recipe, I recommend this Vegan Mayonnaise.

• Worcestershire sauce

• Old Bay seasoning: If you don’t have old bay seasoning, you can use Cajun seasoning or Italian seasoning for a slightly different (but still delicious) flavor profile. You might also love my Tempero Baiano Brazilian Spice Blend.

• Dijon mustard: You can also use course ground mustard.

• Parsley

• Salt and pepper

• Oil (to fry cakes): Canola, vegetable or olive oil all work well.

• Optional Garnish: Lemon wedges.

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How To Make

1. Hand shred mushroom into small pieces resembling texture of flakey crab.

2. In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.

3. Mix in mushroom until fully incorporated.

4. Mix in Panko breadcrumbs until fully incorporated.

5. Form mixture into 3-4 equal size round flat patties (about 1/2 to 3/4 inch thick).

6. Heat oil in sauté pan on medium/high heat.

7. Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.

8. Add optional garnish, squeeze of lemon and enjoy!

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