Lions Mane Crab Cakes
Yield: 4 large crab cakes
Recipe Credit: Luke Smithson
Ingredients:
1 lb. Lions Mane Mushroom
Cooking oil of choice
1 teaspoon chopped garlic
1 tablespoon melted butter
1 teaspoon lemon juice
1 egg
1 tbsp mayonnaise
1 teaspoon Dijon mustard
1 tablespoon chopped cilantro
1 pinch cayenne (optional, but gives it a little more depth)
1-2 tablespoons rice flour (substitute with AP flour if desired)
Method:
Yield: 4 large crab cakes
Recipe Credit: Luke Smithson
Ingredients:
1 lb. Lions Mane Mushroom
Cooking oil of choice
1 teaspoon chopped garlic
1 tablespoon melted butter
1 teaspoon lemon juice
1 egg
1 tbsp mayonnaise
1 teaspoon Dijon mustard
1 tablespoon chopped cilantro
1 pinch cayenne (optional, but gives it a little more depth)
1-2 tablespoons rice flour (substitute with AP flour if desired)
Method:
- Tear Lions Mane into bite size pieces and sweat in a small amount of oil over medium heat until juices are released. Remove mushrooms from pan, wringing excess liquid from them and allow liquid to continue to reduce.
- While liquids reduce, chop the mushrooms into small pieces. Return to pan and carefully cook until liquids have evaporated. Add garlic during last 30 seconds of cooking. Stir often. Remove mushrooms from pan and cool.
- Mix melted butter, lemon juice, egg, mayonnaise, Dijon and cilantro together. Fold in cooked mushrooms.
- Add 1 tablespoon of rice flour to mixture and test consistency by squeezing a handful. If it sticks together, consistency is good. If it falls apart, add a little more flour and test again.
- Form into small patties and sauté in oil until evenly brown on both sides.
