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Lion’s Mane Crab Cakes

crabcakeLionsMane

Prep Time

Coming soon!

Cook Time

Coming soon!

Protein

Poultry Vegetable

Description

Our Lion’s Mane Crab Cakes are a delicious and nutritious alternative to traditional crab cakes. Made with Lion’s Mane mushrooms, these crab cakes offer a rich, savory flavor and a meaty texture that’s perfect for any meal. Combined with a blend of spices, celery, serrano pepper, and panko bread crumbs, these crab cakes are sure to impress. Serve them as a main course or a delightful appetizer, and enjoy the unique taste and health benefits of Lion’s Mane mushrooms.

Ingredients

  • 1/2 lb Lion's Mane mushrooms
  • 1 pinch sea salt
  • 1/3 cup mayonnaise
  • 1 large egg
  • 1.5 tbsp lemon juice
  • 1 tsp worcestershire sauce
  • 1 tbsp dijon mustard
  • 2 tbsp celery
  • 2 tbsp diced serrano pepper
  • 1 tsp dried fresh parsley
  • 1 tsp old bay seasoning
  • 1/2 cup panko bread crumbs
  • 1/3 cup flour
  • 1/2 cup oil
  • 1 tbsp chives

Directions

  1. Shred lion’s mane into small pieces then place in a pot with a pinch of salt and 2 tbsp water.
  2. Cover and sweat mushrooms for5-10 minutes, stir occasionally.
  3. Set mushrooms aside and allow to cool, then squeeze to remove excess water.
  4. In large bowl combine mushrooms with mayonnaise, egg, lemon juice, Worcestershire sauce, dijon mustard, celery, serrano, parsley, old bay, and Panko.
  5. Form mixture into cakes and dust with flour.
  6. Fry cakes over medium heat for 3-4 minutes or until golden brown on each side.
  7. Place on paper towel to absorb excess oil.

Other Recipes

King Trumpet Mushroom “Scallops”
Lion’s Mane Crab Cakes
Pink Oyster Mushroom Quiche
Vegan Butter shoyu Maitake Mushrooms
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    Danielle

    Pebble Creek Biologist

    Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.

    With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.

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    Lion’s Mane Crab Cakes