Lion’s Mane “Crab” Cakes

Kelly and Patrick of Daybreak Dreamfarm shared a recipe in our 2018 Guide to Local Food using Michigan grown mushrooms that is a great alternative to traditional crab cakes! Give it a try!

Lion’s Mane “Crab” Cakes

8 ounces lion’s mane mushroom
2 tablespoons extra virgin olive oil
2 cloves garlic
2 tablespoons Greek yogurt (mayonnaise or veganaise can be used as a substitute)
1 teaspoon soy sauce (or liquid amino acids)
1 cup bread crumbs
¼ cup diced onion
1 egg (you can make this vegan by replacing this with a “flaxseed” egg)
splash of white or red wine vinegar
2-3 tablespoons freshly chopped parsley
1 teaspoon smoked paprika
lemon juice from ¼ lemon
3-4 tablespoons coconut oil (or alternative) for cooking the cakes
salt and pepper to taste

For a quick & easy aioli topping:
½ cup mayonnaise
1-2 cloves of garlic, pressed
2 tablespoons olive oil
1/2 teaspoon salt
1 tablespoon fresh lemon juice

Dice or tear lion’s mane mushroom into small pieces. Toss in olive oil and roast in oven, with garlic at 350 degrees for 30-40 minutes. Turn halfway through. The mushroom will shrink substantially as the water cooks out. (Note: to reduce time, you can sauté on the stovetop at medium-high heat until crispy.)

When ready, put mushroom and garlic mixture in food processor and pulse 4-5 times until mix is broken down in smaller chunks.

In a separate bowl, mix together the egg, soy sauce, Greek yogurt/mayo, lemon, chopped parsley, salt, and pepper. Use a whisk to evenly mix the wet ingredients. Add breadcrumbs, onions, and pulsed mushroom mixture.

Use an ice cream scoop or tablespoon (depending on the desired size of the crab cakes) to measure equal portions of crab cakes. Form into cakes with your hands.

Heat coconut oil in non-stick pan on medium heat and fry until lightly browned on both sides.

Finish with a touch of sea salt. Serve on top of a bed of seasonal greens.

* For a “quick” aioli: mash garlic and ¼ teaspoon salt in a small bowl until a paste forms. Whisk in mayonnaise, oil, and lemon juice. Season with salt and pepper. This can be made a day in advance.

Kelly Doyle & Patrick Scharinger are owners of Daybreak Dreamfarm in East Jordan, MI. Learn more about their business at
Photo credit: Christina Marbury of Toot Sweetness

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