Cosori Recipe

Lion's Mane Mushroom “Crab” Cakes

Lion's Mane mushrooms do something remarkable. They shred and flake like crab, creating a tender, golden cake with all the seaside nostalgia and none of the seafood. Finished with a bold, creamy remoulade, this is plant-forward cooking at its most elevated.

Prep Time 45 minutes

cook Time 14 minutes

Servings 6

Curated by:Margaret

Fresh Ingredients

Scale:

YIELD 6 Serving

"Crab Cakes"

1 pound Lion's mane mushroom
.5 teaspoon kosher salt, divided
2 tablespoons water
.5 cup panko breadcrumbs
.25 cup shallot, minced
.25 cup vegan mayonnaise

2 tablespoons parsley, finely chopped
1 tablespoon vegan Worcestershire
1 teaspoon Old Bay seasoning
.5 teaspoon Dijon mustard
.125 teaspoon black pepper
Oil spray

Remoulade

2 garlic cloves, grated
1 scallion, finely chopped
.5 cup vegan mayonnaise, plus more as needed
1 tablespoon mustard
1 teaspoon hot sauce

1 teaspoon lemon juice
.5 teaspoon paprika
.125 teaspoon onion powder
.125 teaspoon cayenne pepper

Each crab cake is entirely dairy-free, cholesterol-free, and nut-free, with 4 grams of fiber per serving. Lion's mane mushrooms are celebrated for their potential cognitive and immune-supporting properties, making this an appetizer that's as thoughtful as it is delicious.

Nutrition

Per Serving

Serving Size 1 crab cake

Calories 246

Protein 3 g

Carbohydrates 14 g

Fat 21 g

Fiber 4 g

Saturated Fat 0 g

Cholesterol 0 mg

Sodium 521 mg

Step by Step

Let's cook

Sweat the Mushrooms

Shred the lion’s mane into small pieces to resemble crab meat.
Place the mushrooms in a small pot with ¼ teaspoon salt and water. Bring mixture to a low simmer, covered, stirring occasionally, for about 8 minutes or until the mushrooms have released their liquid.
Remove the lid and allow the mushrooms to cool to room temperature.

Make the “Crab Cakes”

Squeeze out as much water as you can from the mushrooms, discarding the liquid.
Place the mushrooms, panko breadcrumbs, shallot, mayonnaise, parsley, Worcestershire, Old Bay, mustard, ¼ teaspoon salt, and pepper in a large bowl and stir to combine. The mixture should be able to hold its shape when you grab a small amount in your hand. Add another tablespoon of mayonnaise if needed.
Form mixture into 6 equal-sized patties and place onto a wax paper-lined baking sheet. Using a ring mold helps shape the patties more uniformly.
Refrigerate for 30 minutes.

Cook the “Crab Cakes”

Insert the crisper plate into the air fryer basket.
Select the Air Fry function, adjust the temperature to 400°F and time to 4 minutes, then tap Start/Pause to preheat.
Place 4 "crab” cakes gently onto the preheated crisper plate. Spray with oil spray. Store the remaining cakes in the fridge.
Select the Air Fry function at 385°F for 10 minutes, then tap Start/Pause.
Remove “crab” cakes when golden brown and crispy, then repeat with the remaining cakes.

Make the Remoulade

Stir the remoulade ingredients in a small bowl until combined.
Transfer “crab” cakes to a serving plate carefully using a spatula and serve with remoulade sauce on the side.

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