Ingredients
Lion’s Mane Crab Cakes
▢ 12 ounces lion's mane mushrooms , hand shredded
▢ 1 large egg
▢ ½ cup panko breadcrumbs
▢ ¼ cup green onion , finely sliced
▢ 2 tablespoons parsley , finely chopped
▢ 2 tablespoons mayonnaise
▢ 2 teaspoons dijon mustard
▢ 1 ½ teaspoons Worcestershire sauce
▢ 1 teaspoon old bay seasoning
▢ 1 lemon , zest and juice, plus extra wedges for serving
▢ Kosher salt and black pepper
▢ 1 tablespoon nori seasoning (optional)
Personal Recommendation: Add extra Dijon Mustard!
Instructions
Lion’s Mane Crab Cakes
It’s best to hand shred the mushrooms rather than chopping them so they have the flakey texture of crab meat. Set aside in a medium bowl.
In large bowl, whisk together the egg, breadcrumbs, green onion, parsley, mayo, Dijon mustard, Worcestershire sauce, old bay seasoning, lemon zest and juice, and nori seasoning (optional).
Gently mix in mushroom pieces and panko until well combined.
Form mushroom mixture into 6 equal-size patties (about ¾ inch thick).
Place them on a parchment-lined baking sheet and refrigerate 30 minutes so they set up. (Crab cakes may be formed a day before cooking. Cover and chill.)
Preheat air fryer to 400°F.
Spray the inside of the air fryer. with cooking oil.
Place 4 patties in the air fryer.
Cook the crab cakes 8 minutes until golden brown and crisp on the outside. Flip the crab cakes halfway through cooking time. (For a more crispy texture, air fry for 10 minutes, flipping the crab cakes halfway through cooking time).
Place lion’s mane crab cakes on a serving platter and squeeze fresh lemon juice over top. Garnish with fresh parsley
Vegan crab cakes: Make them vegan by using flax egg and vegan mayonnaise.
Nutrition
Serving: 1 crab cake | Calories: 95kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Cholesterol: 29mg | Sodium: 122mg | Potassium: 267mg | Fiber: 2g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 17mg | Calcium: 34mg
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