Dairy-Free

Lion’s Mane “Crab” Cakes

Tender inside, crisp outside, and full of coastal vibes without the crab. I made these with reconstituted lion’s mane mushroom, Vegenaise, and a splash of apple cider vinegar for brightness. You can make four big cakes for dinner or eight mini cakes for sliders or a light plate.

Lion’s Mane “Crab” Cakes: Reconstituted vs. Fresh Lion’s Mane

Why lion’s mane works

Lion’s mane naturally pulls into soft strands that mimic crab meat. It is mild, so seasonings like Old Bay, Dijon, herbs, and a touch of acid bring everything to life. The only real “secret” is moisture control so the cakes hold together and get that golden crust.

Reconstituted vs fresh lion’s mane

Reconstituted (dried, soaked):

Flavor is a little deeper from drying.
Can hold extra water after soaking. Squeeze well, then dry sauté briefly to steam off moisture.
One packed cup after rehydration is a perfect base for a small batch.

Fresh:

Delicate flavor with a gentle shellfish note.
Also carries water. Tear into chunks and dry sauté two to three minutes until steam fades, then cool.
Use about one and a half cups fresh (after the quick sauté) to equal one cup reconstituted.

Ingredients

Makes 4 large cakes or 8 mini cakes

1 cup reconstituted lion’s mane, shredded and very well squeezed
(or about 1½ cups fresh, torn, then quickly dry sautéed and cooled)
1 large egg or flax egg (1 tbsp ground flax mixed with 2½ tbsp water, rest 10 minutes)
1 tbsp Vegenaise
1 tsp Dijon mustard
1 to 1½ tsp Old Bay seasoning
½ to 1 tsp apple cider vinegar for brightness
1 to 2 tbsp chopped parsley or dill
½ cup panko breadcrumbs to start
Fine sea salt and black pepper
Neutral oil for pan frying

Optional but lovely

Hearts of palm, finely shredded along the grain: ½ to ¾ cup, well drained and squeezed
Nori or dulse flakes: ½ to 1 tsp for a sea like note
Celery seed: ¼ to ½ tsp for aroma and a classic “crab cake” vibe

Binder swaps if you are out of panko

Pick one and add gradually until the mixture holds when pressed.

Instant potato flakes: 1 to 2 tbsp
Quick oats or rolled oats pulsed a few times: about ¼ cup
Crushed crackers, tortilla chips, cornflakes, or rice cakes: ⅓ to ½ cup
Chickpea flour or almond meal: 2 to 3 tbsp
Coconut flour: start with 1 to 2 teaspoons, rest five minutes to hydrate, then reassess. Add a teaspoon more only if needed. If it gets dry, loosen with a teaspoon of water or a bit of Vegenaise.

Instructions

Prep the mushrooms
- Reconstituted: Squeeze out as much liquid as you can. Dry sauté the shreds in a bare skillet over medium heat for two to three minutes to drive off moisture. Cool.
- Fresh: Tear into chunks and dry sauté two to three minutes until steam subsides. Cool.
Mix the base
Whisk egg or flax egg with Vegenaise, Dijon, Old Bay, apple cider vinegar, herbs, a pinch of salt, and pepper.
Fold and adjust
Add the cooled lion’s mane. If using hearts of palm, shred it along the grain, squeeze dry, and fold it in now. Add ½ cup panko or your chosen binder. If the mix feels loose, add more a tablespoon at a time until it just holds.
Shape and chill
- 4 large cakes: use a scant ½ cup each, about 3 to 3½ inches wide
- 8 mini cakes: use a heaped ¼ cup each, about 2 to 2½ inches wide
  Chill the patties for 15 to 30 minutes to help them set.
Cook
Film a skillet with oil and cook over medium to medium high.
- Large: 3 to 4 minutes per side until deep golden
- Mini: 2 to 3 minutes per side until deep golden
  Bake at 425°F: Large 12 to 15 minutes or Mini 10 to 12 minutes, flip once.
  Air fry at 400°F: Large 9 to 12 minutes or Mini 8 to 10 minutes, flip at 6 minutes.
Finish
Taste and add a tiny splash of apple cider vinegar if you want a brighter finish.

No onion tartar sauce (and no capers needed)

⅓ cup Vegenaise
1 tbsp minced dill pickle or 1 tbsp minced green olive
½ tsp apple cider vinegar
¼ to ½ tsp dried dill or parsley
Black pepper to taste
Stir and chill while the cakes cook.

Serving suggestions

Plate with a simple cabbage or kale slaw and a spoon of tartar.
Tuck one large cake into a soft bun with lettuce and tomato for a classic sandwich.
Serve mini cakes over cucumber ribbons and cherry tomatoes for a light dinner.
Add roasted delicata rings or a warm corn and tomato salad on the side.

Healthy benefits at a glance

Lion’s mane: provides beta glucans and ergothioneine for antioxidant support. Research is exploring compounds that may support nerve growth factor pathways.
Hearts of palm: gentle fiber and potassium with prebiotic starches.
Flax egg option: plant omega 3s and extra fiber.
Apple cider vinegar: bright flavor with acetic acid that can make the meal feel lighter.
Herbs and sea veggies: minerals and phytochemicals with fresh flavor.

Nutrition and wellness info is educational only and not medical advice.

Troubleshooting and pro tips

Mixture too wet
Squeeze mushrooms again. Add one tablespoon more dry binder. Chill longer.
Patties falling apart
Make them a little smaller and flatter. Do not flip early.
Not crisping
Use a slightly hotter pan and a touch more oil. You can dust the outside with fine cornmeal before cooking for extra crunch.
Want more sea flavor
Add a pinch of nori or dulse flakes to the mix.

Storage and reheat

Keep cooked cakes in a covered container for up to three days. Re crisp in a hot skillet or a 400°F oven for six to eight minutes. Air fryer at 375 to 380°F for five to six minutes works well too.

Estimated nutrition

Estimates will vary with add ins and binder swaps.

Pan fried, no sauces

Per large cake (makes 4): about 180 to 240 kcal, 7 to 9 g protein, 18 to 22 g carbs, 9 to 14 g fat, 2 to 3 g fiber
Per mini cake (makes 8): about 90 to 120 kcal, 3.5 to 4.5 g protein, 9 to 11 g carbs, 4.5 to 7 g fat, 1 to 1.5 g fiber

Baked and air fried versions will land on the lower end for fat and calories. Sodium depends on Old Bay, pickle or olive additions, and salt.

Disclaimer:
This content is for informational purposes only and is not intended as medical advice. Always consult your healthcare provider before making any changes to your diet, supplements, or lifestyle—especially if you have existing conditions or take medication.

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