Lion's Mane Mushroom “Crab” Cakes

Sweat the Mushrooms 

1. Shred the lion’s mane into small pieces to resemble crab meat.  
2. 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.  
3. Remove the lid and allow the mushrooms to cool to room temperature.  

Make the “Crab Cakes” 

1. Squeeze out as much water as you can from the mushrooms, discarding the liquid.  
2. 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. 
3. 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.  
4. Refrigerate for 30 minutes.  

Cook the “Crab Cakes” 

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

Make the Remoulade 

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