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Lions Mane Crab Cakes


  • 8oz of lions mane mushrooms, finely chopped

  • 1/2 c. bread crumbs

  • 1/4 c. mayo

  • 1 egg

  • 1 tbs dijon mustard

  • 1/4 c. chopped green onion

  • 1/4 c. finely chopped red bell pepper

  • 1/4 c. finely chopped celery

  • 1 tsp old bay

  • salt and pepper to taste

  • olive oil


  • in a large bowl, combine the finely chopped lions mane, breadcrumbs, mayo, egg, dijon, green onions, red bell pepper and celery.

  • season the mixture with old bay, salt and pepper. adjust seasoning to your taste. 

  • mix everything together until well combined. the mixture should hold together when you form it into patties, if it's too wet, add more breadcrumbs. if too dry, add more mayo.

  • form the mixture into patties.

  • heat olive oil in a skillet over medium high heat. 

  • carefully place lions mane mushroom cakes into hot skillet and cook until they are olden brown on each side about 3-4 minutes.

  • once they are cooked and nively browned, remove the mushroom cakes from the skillet and place them on a paper towel line plate to remove excess oil.

  • serve lions mane with your dipping sauce of choice.

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