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I finally found lion's mane mushrooms to try and lion's mane crab cakes seem to be all the rage so I thought I'd give them a try. These mushrooms have a lot of moisture in them so after shredding them with your hands, cook them in a non-stick skillet over medium low heat for 10 minutes to release it. I used JUSTEGG as a binder but a flax seed egg would work well also. I also used celery, as it is traditionally used in crab cakes, but I prefer minced jalapeños. *I bought Lion's mane mushrooms from a local grower, but can frequently be found at Asian markets.
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INGREDIENTS
8-9 oz lion mane mushrooms
2.5 tsp Old Bay seasoning, divided
1 stalk celery, or 1 jalapenõ pepper, deseeded & minced
2 Tbsp white onion, minced
1 Tbsp fresh parsley chopped
1/2 cup Panko crumbs
1 tsp dijon mustard
1/2 tsp salt
1/2 tsp vegan Worcestershire sauce
Dash hot sauce
1/4 cup JUSTEGG or 1 flaxseed egg
1 Tbsp flour
(REMOULADE SAUCE)
1/3 cup vegan mayonnaise
1 Tbsp ketchup
1 Tbsp capers, chopped
1 Tbsp sweet relish
2 tsp dijon mustard
1 Tbsp lemon juice
Salt & pepper to taste
DIRECTIONS
1. Tear mushrooms into small pieces(like lump crab meat). In a large nonstick skillet over medium-low heat, cook mushrooms in the dry pan, stirring occasionally to release their liquid, approximately 8 to 9 minutes. Add 1/2 tsp Old Bay seasoning and cook for another minute. Remove from pan to let cool.
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2. Combine all crab cake ingredients. Refrigerate 30 minutes.
3. Prepare remoulade by combining ingredients. Refrigerate until ready to use.
4. Heat skillet over medium-high heat with 2 Tbsp oil. Form 6 patties and fry 3 minutes per side. Place on paper towel and season with salt.
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5. Serve with remoulade and lemon wedges.
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