These Mushroom “Crab” Cakes are the real deal! Lion’s Mane mushrooms stand in for crab in these scrumptious vegan friendly crab cakes. Top with a dollop of Greek Yogurt Remoulade Sauce, and try to east just one. Perfect for vegetarians, flexitarians, and meat lovers alike!
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Mushroom "Crab" Cakes
These Mushroom “Crab” Cakes are the real deal! Lion’s Mane mushrooms stand in for crab in these scrumptious vegan friendly crab cakes. Top with a dollop of Greek Yogurt Remoulade Sauce, and try to eat just one. Perfect for vegetarians, flexitarians, and meat lovers alike!
Servings: 4 crab cakes
Ingredients
For the "Crab" Cakes:
- 1 large Lion's Mane mushroom, ripped in to small pieces
- 1 clove garlic
- 2 tsp vegan mayo
- 1/4 cup panko bread crumbs
- 2 Tbsp yellow onion finely chopped
- 1 egg sub flax egg if vegan, see note
- 1 tsp Old Bay seasoning
- Few dashes Aminos or soy
For the Greek Yogurt Remoulade:
- 1/4 cups Greek yogurt sub dairy free if preferred
- 1 tsp apple cider vinegar
- 1/2 tsp Aminos or soy sauce
- 1/4 tsp smoked paprika
- 1 tsp dijon
- 1 tsp shallot finely minced
Instructions
- Preheat oven to 300 degrees. Place pieces of Lion's Mane mushroom on a baking sheet. Bake for 20 minutes. Remove from oven once done to slightly cool. See note below on cooking times!
- Meanwhile, place garlic, mayo, bread crumbs, onion, lightly whisked egg, Old Bay, and aminos in to a large bowl. Set aside as you prepare the remoulade.
For the Greek Yogurt Remoulade:
- Combine all ingredients in a small bowl, whisking thoroughly to combine. Taste to the sauce, and adjust to your liking! Add more smoked paprika, salt, or perhaps even some mayo or a splash of lemon juice.
For the "Crab" Cakes:
- Once mushroom is slightly cooled, pulse in food processor until mixture resembles crab meat. It will look somewhat stringy. Add to bowl of crab cake ingredients, and mix thoroughly to combine. Form in to four patties.
- Add a tablespoon of oil (grapeseed ideal, since it has a high smoke point!) to a cast iron skillet, and add crab cakes carefully to pan. Cook for about 3 minutes per side, or until nicely browned. Flip and cook the other side for an additional 3 minutes.
- Serve warm topped with remoulade sauce and a sprinkle of paprika. Enjoy!
Notes
- Take note that oven temperatures vary! I suggest checking the mushrooms after 20 minutes to be sure they don't overcook. Based on reader comments, this has happened a time or two before! I have since update the recipe from baking at 350 degrees for 30 minutes to 300 degrees for 20 minutes.
- If you want to make these vegan, use a flax egg (1 tablespoon mixed with 3 tablespoons water) in place of 1 egg and use dairy free yogurt in the remoulade sauce. Note that I haven't tried the flax egg option - I would love to know your thoughts if you try it!
Thank you for the recipe! I had unfortunate luck with drying the lion’s mane. They were much too dehydrated and crunchy after 20 minutes in the oven, and processed into a powder instead of crab meat consistency. Would recommend much shorter time in the oven. Also, the yield was only 2 cakes.
Thanks for trying, Neara! I’ll need to retry the recipe myself – I’m sorry the mushrooms got too dry for you! I’ll retry and adjust the recipe – thank you for the feedback!
Anytime! I’ll watch for the revision 🙂
I did a version of this with oyster mushrooms. I stited many ingredients and didn’t measure emuch so don’t think it’s of value to share the details lol. Thanks so much for the recipe! I will be making again.
Correction: I used king oyster mushrooms
Oh YUM! I hope you enjoyed them – I’ll need to try them next with King Oysters. Thanks Sarah!
Absolutely terrible. This was a waste of some very expensive mushrooms because your cooking times basically turned the mushrooms into jerky. Kindly remove your recipe so others don’t suffer the same fate. DO NOT TRY THIS as written.
Oh no! I’m so sorry to hear this, Kara! I’ve updated the recipe to reflect a lower temperature and shorter cooking time, in addition to a note about keeping an eye on the mushrooms (as oven temps vary). Thanks for the feedback!
Used flax egg and they turned out AWESOME! Also used gf panko. Used 1 lb lion’s mane and that allowed the recipe to be tripled, making 12 patties.
So glad the flax egg worked great here! I plan to give it a try the next time I get a batch of these delicious mushrooms!
I made this today and it was FABULOUS. I may bake a little shorter next time at 300 & maybe 2 mins each side in iron skillet, but it was still very delish! And times vary for everyone depending on what type of stove you have gas vs electric. Thanks for the recipe!
I’m so happy you enjoyed them, Morgan! Great call on varying oven times – they’re all so different! 🙂
Thank you for the inspiration of this yummy mushrooms 🍄 🙏
Have been reading the reviews and I think 🤔 the secret is to steam the lion mane for 25 minutes. My friend who sales this beauties told yesterday 🥰
I add up some curry, turmeric and ketchup instead of mayo and the were delish 😋🍄♥️🙏
Hi Patty! That’s a great idea – I’ll need to try steaming them next time I make them! Your version sounds delicious! 🙂
So so so good!! Thank you for sharing! Came out perfect!
Awesome! So glad to hear you enjoyed them Suzanne!
I, too, used King Oyster mushroom (7 oz. pkg). Absolutely delicious.
Glad you enjoyed them Karen!
These turned out so amazing! The lion’s mane mushrooms came out of the oven with crab-like features, texture and even smelled like crab after being baked. My boyfriend, who is a chef and who is also allergic to fish tried them and loved them. He is not big on using alternatives to meat, unlike myself. Both of us would make this again.. remoulade was just right, as well..
I am beyond thrilled to hear this, Elysa! I love hearing when meat eaters enjoy a vegetarian dish. So happy to hear hear you’ll be making this one again 🙂