Lion’s Mane Mushroom Crab Cakes (Lion Cakes)

These Crabless Crab Cakes are sooo good that you won’t know there is no crab in them. But honestly, these are delicious in their own right.  Plus, they are serious cognitive boosters! Take that you crab!

Ok, serving for this recipe is about 8 lion’s mane cakes.


1/2 diced red onion

1/2 tsp minced garlic

1 large egg

2-1/2 tablespoons mayonnaise

1-1/2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 – 2 teaspoon Old Bay seasoning

1/4 teaspoon salt

1/4 cup finely diced celery, from one stalk

2 tablespoons finely chopped fresh scallions

1 pound pulled Lion’s Mane mushroom (crab size pieces)

1/2 – 1 cup panko

Your favorite oil, for cooking


1 cup mayonnaise

2 tablespoons sweet pickle relish

1 teaspoon Dijon mustard

1 tablespoon minced red onion

1-2 tablespoons lemon juice, to taste

Salt and freshly ground black pepper, to taste


Start by adding oil to a large non stick skillet to a medium heat. Add onions and garlic, cook until aromas are released then add the pulled Lions Mane and raise the heat to high. Cook until 60% of the water is evaporated (do not crowd the pan otherwise you will end up with a big mush) about 5 minutes. Let it cool.

Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the pre-cooked mushroom mix and panko; using a rubber spatula, gently fold the mixture together until just combined. Shape into 6 cakes (each about ½ cup) and place on tray. Cover and refrigerate for at least 1 hour. This helps them set.

Optional: if you like an extra crispy finish, once you take out the cakes from the refrigerator you can give each cake a quick coating of panko on each side then proceed to cook.

Preheat a large nonstick pan to medium heat and coat with oil. When the oil is hot, place the cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.


Mix all ingredients together in a small bowl. Cover and chill until ready to serve.