Ingidients:
For the Crab Cakes:
1 lb lions mane mushrooms, cleaned and shredded
1 cup breadcrumbs (use gluten-free if needed)
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped red bell pepper
2 cloves garlic, minced
1/4 cup vegan mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon Old Bay seasoning
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley (optional)
2 tablespoons olive oil (for frying)
For the Spicy Old Bay Remoulade:
1/2 cup vegan mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon Old Bay seasoning
1 teaspoon hot sauce (adjust to taste)
1/2 teaspoon smoked paprika
1 clove garlic, minced
Salt and pepper, to taste
Instructions:
- Prepare the Lions Mane Mushrooms:
Shred the lions mane mushrooms into bite-sized pieces. Heat a pan over medium heat with a little olive oil. Sauté the mushrooms for 5-7 minutes, or until they are golden brown and their moisture has evaporated. Set aside to cool. - Make the Crab Cake Mixture:
In a large bowl, combine the cooked mushrooms, breadcrumbs, chopped onion, celery, red bell pepper, garlic, vegan mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, smoked paprika, dried thyme, salt, and pepper. Mix until well combined. If the mixture is too wet, add more breadcrumbs; if too dry, add a little more vegan mayonnaise. - Form the Crab Cakes:
Shape the mixture into 8-10 patties, pressing them firmly to hold their shape. Place them on a parchment-lined tray. - Cook the Crab Cakes:
Heat the olive oil in a skillet over medium heat. Cook the crab cakes for about 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil. - Prepare the Spicy Old Bay Remoulade:
In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, hot sauce, smoked paprika, and minced garlic. Season with salt and pepper to taste.
