This recipe is from one of our CSA members who adapted the recipe from this Asheville Fungi blogpost.

“Crab” Cake Ingredients:

•    1 pound Lion’s Mane Mushroom
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons greek yogurt (or vegan substitute)
• 1 teaspoon soy sauce
• 3/4 to 1 cup bread crumbs (can use gluten free)
• 1/4 cup red/white/spring onion, diced
• 1 egg (can substitute flax egg)
• 3 tablespoons parsley, chopped
• 1 teaspoon smoked paprika
• 1 tablespoon lemon juice
• salt and pepper to taste
• oil for cooking the cakes

Remoulade Ingredients:

• 1/4 cup greek yogurt/mayonnaise (or vegan substitute)
• 2 teaspoon dijon mustard
• 1 teaspoon tabasco (or hot sauce)
• 1/2 teaspoon smoked paprika
• 1 tablespoon lemon juice
• salt and pepper to taste

Instructions:

1. Pull or cut the lion’s mane into smaller pieces. Line a baking sheet with aluminum foil and toss the lion’s mane with olive oil and minced garlic.
2. Roast the lion’s mane at 350 degrees for 30-40 minutes, turning halfway through.
3. While the mushrooms are cooking, sauté onions with oil over medium/low heat until caramelized. Allow to cool.
4. Once lion’s mane and garlic are cooked, cool for a few minutes. Once cool enough to touch, pull apart into smaller pieces until they resemble crab meat.
5. In a separate bowl, whisk together the egg, soy sauce, yogurt, lemon, parsley, salt and pepper. Add the breadcrumbs, caramelized onions, and mushroom mixture.
6. Decide what size you would like your “crab” cakes to be and then measure equal portions of crab cake. With your hands for the mixture in to cakes.
7. Heat oil in a non-stick pan on medium heat and fry cakes until lightly browned on both sides. Let drain on paper towels.
8. Mix all the ingredients for the remoulade and serve the cakes while hot.