Lion's Mane Mushroom 'crab' Cakes Recipe

Prepare mushrooms

Trim any tough base from the lion's mane and pull apart the mushroom into bite-sized flakes with your fingers (do not shred to thin fibers; keep small chunks that mimic crab pieces). Place the torn mushroom pieces in a large bowl and gently pat with paper towels to remove excess moisture.

Sweat & brown

Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the minced onion and celery and cook, stirring, until softened and translucent, about 4 minutes. Add the minced garlic and cook 30 seconds more. Push the vegetables to the side, add the remaining 1 tablespoon butter and the torn lion's mane pieces in an even layer. Let them sit undisturbed 2–3 minutes to develop brown edges, then stir and continue to cook until pieces are golden and most moisture has evaporated, about 6–8 minutes total. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon Old Bay (or seafood seasoning), and 1/2 teaspoon smoked paprika. Remove from heat and let cool 5–8 minutes.

Bind the mixture

Transfer the cooled mushroom-vegetable mixture to the large bowl. Add 1/2 cup light mayonnaise, 1 beaten egg, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon, 1 teaspoon Worcestershire sauce, and 2 tablespoons chopped parsley. Stir gently to combine, keeping pieces intact. Fold in 3/4 cup dried panko breadcrumbs until the mixture holds together when pressed; if too wet add up to 2 tablespoons more panko. Taste and adjust seasoning with more salt, pepper, or Old Bay as needed.

Form cakes

Using a 1/3-cup scoop (or by hand), form mixture into 8 evenly sized patties (about 3 inches across and 3/4 inch thick). Pack gently but do not overcompress. Place patties on a parchment-lined tray and refrigerate for 20 minutes to firm; chilling helps them hold shape.

Dredge & coat

Place 1/2 cup flour in a shallow dish, beat or place the remaining beaten egg in another shallow dish (reserve a little egg wash if needed), and spread 1/2 cup additional panko in a third dish. Lightly dredge each chilled patty in flour, shake off excess, dip into the egg, then press gently into the panko to coat both sides. Return to the tray and rest 5 minutes.

Pan-fry

Heat a large nonstick or stainless skillet over medium heat and add 3 tablespoons neutral oil. When oil is hot (shimmering but not smoking), add cakes in a single layer without crowding. Fry 3–4 minutes per side until deep golden brown and crisp, turning carefully with a spatula. If cakes brown too quickly, reduce heat to medium-low and cook an additional 1–2 minutes per side to heat through. Transfer to a wire rack set over a tray and keep warm in a 200°F (95°C) oven if needed.

While the cakes chill, whisk together 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, and 1 teaspoon creole or whole-grain mustard in a small bowl until smooth.

Fold in 1 tablespoon chopped capers, 1 tablespoon finely minced cornichon (or dill pickle), 1 tablespoon minced shallot, 1 tablespoon fresh lemon juice, 1/2 teaspoon hot sauce, 1/4 teaspoon smoked paprika, and 1 tablespoon chopped parsley. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or heat. Refrigerate until ready to serve; remoulade can be made up to 24 hours ahead to let flavors meld.

Grill lemons: halve the lemons and brush cut sides with a little oil. Heat a grill pan or cast-iron skillet over high heat until very hot. Place lemons cut side down and grill until caramelized and charred in spots, about 2–3 minutes. Remove and keep warm.

Plate: Spoon a generous dollop (about 2 tablespoons) of remoulade onto each plate or serve in a small ramekin. Arrange 2 cakes per plate (or 3 small cakes) on top or beside the sauce, garnish with microgreens or remaining chopped parsley, and serve with a grilled lemon half for squeezing. Offer extra remoulade on the side.