The original lions mane mushroom crab cake recipe was born on this site. This is one of my all-time favorites. I guarantee this is so good, some people may not be able to tell it's a crabcake made from mushrooms instead of crab.
If I get asked for my go-to recipe for Hericium / Lions mane mushrooms, crab cakes are usually the answer. Don't get me wrong, they're perfectly good sautéed and browned, but one of their best characteristics is their texture and flavor that resembles crab meat in a strangely pleasing way.
Sometimes mushrooms with different shapes, forms and textures can be challenging to cook in creative ways, but when they have a mild texture like crustaceans (shrimp of the woods are good too, but different) crab cakes are a tried and true crowd-pleaser that need to be in your repertoire.
The only problem can be finding enough of them to make into cakes, since you'll need at least a good pound to serve four people. I finally have a log that's producing pounds of Hericium coralloides mushrooms dependably.
These can be one of the more tricky wild mushrooms to find from my experience and most of the time if people aren't primed to look for them, they might just pass them by as just another strange looking tree growth.
Thankfully, one cake is so rich I don't even need to have meat alongside for a meal. When the time comes that you find a nice, multiple-pound clump (clusters over 50 lbs are possible!), do yourself a favor and make the lions mane crab cakes at least once. You deserve to make them, yes you do.
For the best texture, compress those cakes
Chefs Tips
They're easy to make, but there's a couple things to know about making mushroom cakes that will both hold up while cooking, and not be too tough.
- Don't get happy with the breadcrumbs or flour.
- Regular eggs here. I don't use jumbo sized eggs.
- Remember that Hericiums / lions mane mushrooms can hold a lot of water and the more you can remove before frying the finished mushroom cakes, the better (I squeeze it out after sweating them).
- Don't put a bunch of B.S. in your lions mane cakes, save your fake cheese, beans, or other obscenity for another day.
- For the chefs treat, put a fried egg on it.
- A chef trick is to use a ring mold the best shape, in a pinch just cut a plastic bottle to form a plastic ring about 2 inches tall by about 3 inches wide.
- Adding to #6, compacting the cakes also ensures a really meaty, solid cake, trust me here.
- Don't cook like a civilian. Double check your seasoning for herbs and salt, then before frying the cakes, check it again. It's not my fault if you don't know how to season your food, so don't complain that it's underseasoned. Capische?
- Golden. Brown. Crust. If I see any weak-looking, blonde, Bush-League cakes, you'll be on salad station faster than you can say potato peeler.
Lions Mane or Hericium Mushroom Crabcakes
Ingredients
Mushrooms
- 1 lb lions mane or other Hericium mushrooms
- ¼ teaspoon salt
- 2 tablespoons water
Cake mix
- ¼ cup minced scallion
- ¼ cup minced red bell pepper
- ½ cup panko breadcrumbs
- ¼ cup high fat mayonnaise
- 2 tablespoons chopped herbs like cilantro tarragon, or Italian parsley
- 1 tablespoon worcesterchire or similar I use mushroom ketchup
- 1 teaspoon Old Bay Seasoning optional, a mix of paprika, cayenne, and extra salt can be substituted
- 1 large egg
- Kosher salt to taste
Serving
- All purpose flour for dredging
- Flavorless oil for cooking the cakes
- Fresh green salad
- Dollop of spicy mayonnaise optional
- Fresh cut chives optional
- Lemon wedges
Instructions
Wilt the mushrooms and remove the water
- Pick the lions mane mushrooms into pieces to resemble crab meat. Put the mushrooms in a pan with the water and salt, cover and bring to a simmer, stir, cover, and cook for a few minutes until the mushrooms are wilted and have given up their juice.
- Allow the mushrooms to cool, then squeeze out as much water as you possibly can. This step is important as mushrooms, unlike crab, contain lots of water.
Mix with the crab cake mix
- Combine the mushrooms with the cake ingredients and mix well. Taste a bit of the mixture (you can cook it if raw egg weirds you out) adjust the seasoning for salt and anything else you’re looking for, then allow the crab cake mix to rest for at least 15 minutes to allow the breadcrumbs to hydrate, which will make forming the cakes easier. In a perfect world, you’ll let it sit overnight.
Cooking
- To cook the cakes, form 4 oz patties of the mixture (it will be delicate, don’t worry—the egg will set as they cook). For the most refined look, form the cakes using a ring mold.
- Heat a pan with a few tablespoons of oil.
- Heat an oven to 350F. Meanwhile, gently dredge the cakes in flour on both sides, tap off the excess, and brown gently on medium heat. When one side of the cakes are golden brown, gently flip the cakes and transfer the pan to the oven and cook until hot throughout, about 10 minutes.
Serving
- Remove the cakes to a plate with a fresh green salad, top with a dollop of spicy mayonnaise or aioli if using, sprinkle with chives and serve with lemon wedges on the side. The cakes are also excellent served on a bun like you would a burger.
Alicia Breslin
🤩 I’m elated to have stumbled upon this exquisite recipe. From all the other recipes I seen, nothing compares to this.
Outside of the exact ingredients, I used:
- Dukes mayonnaise
- Worcestershire
- Cilantro
- Extra crispy Italian seasoned panko
I can’t wait to remake this, experimenting different recommended ingredients (tarragon, Italian parsley and mushroom ketchup). Thank you for existing and sharing! I will now proudly post my *perfectly golden brown* crab cakes.
Alan Bergo
Thanks Alicia, I’m so glad it worked for you. I wish we had Duke’s up here in MN. A little swipe of spicy mayo, lemon or a green aioli is another thing to keep in mind I usually serve it with the. Great made with cilantro.
Debbie Hunter
My husband developed an allergy to crab, but loved the crab cakes his mom used to make when he was a kid. I made these for dinner, and he loved them. The look, taste, and have the same chew as crab. Delicious! We will eat these again
Alan Bergo
That’s great Debbie, thanks.
Jose Rivera
We used the Lion's Mane cultivated at our small farm and we were blown away! The flavor and texture is on-point!!! This will be a new party favorite at MotorSpores!
linda
Crumpet tins or tuna cans with top and bottom cut off work well for shaping.
I don't have panko breadcrumbs on hand - would you just sub in regular bread crumbs? I've got an old baguette on hand!
Alan Bergo
Hi Linda, of course that old baguette will be just fine.
Beth Earley
Alan, I just found a lion's mane in a tree this morning and cut it down. It's beautiful! We are fortunate to live in the mountains, and I found a whole thatch of chicken of the woods in the spring. Anyway, I just threw slices of lion's mane in my dehydrator and I'm wondering if I can make this recipe with the dehydrated lion's mane. Thoughts?
Alan Bergo
Hi Beth. Sorry dried mushrooms just won't be the same here.
Damon
I'm pretty purist about mushrooms and don't typically adorn them with lots of fluff but this recipe is an exception, they are awesome, and comment 4 in the writeup 'Don't put a bunch of B.S. in your lions mane cakes...." says it all!
I have successfully frozen the uncooked patties stopping the preparation process just prior to dredging.
Alan Bergo
Hey thanks Damon.
Sandy Prentice
Woohoo‼️‼️Fortunately, I have access to fresh, organic, reasonably priced Lions Manes (still $15.50/#). Delicious ‼️I’m planning to freeze the partially cooked ‘cakes. I hope their flavor and texture is maintained. What’s your recommendation to to store for later use?
Many thanks!
Alan Bergo
Hi Sandy. If you want to store them you have options. You can make the mix and freeze it, or just cook the mushrooms and freeze and assemble with the vegetables and seasonings when you make them for the freshest taste.
Isaac Willis
This was the very first time that I happened on a wild mushroom that I had never before seen in my life and not only knew exactly what it was but what I was gonna cook with it! Crab cakes, Baby!
My premier coral tooth mushroom came in at about 12 oz but was pristine, super fresh and needed no cleaning. I ended up with 5 crab cakes which was two servings for me. Dinner and breakfast.
I don't eat wheat so I subbed chick pea flour for panko and toasted steel cut oat flour for my dredge. 5 yr old tarragon cider vinegar, a squeeze of tomato paste concentrate and a splash of Red Boat subbed for worcestershire.
I had to make do with red onion and a fresh cubanelle but I had fresh cilantro, chives and garlic chives.
Let it sit overnight, cause I like to think my world is perfect. Tasted like crab salad the next morning. The finished cakes topped with the avacado oil mayo I used in the mix and a dollop of salsa were to die for. Had them with fresh arugula/beet top salad with more of the tarragon vinegar and a big side of steamed rabe with garlic and goat cheese.
I'm gonna hike back to the log I found the coral tooth on and see if I can transfer some of the mycelium to another big dead maple.
Don't think I can live without the hope that someday I will again feast on these delights.
Prolly the best thing I've ever made with the more than 40 species of mushrooms I harvest year to year.
Thanks Forager Chef!
Alan Bergo
Hey that’s great! Thanks Isaac!
Nanette
great recipe. I’ve made it twice. The second time the cakes had a metallic taste. I know it’s not the recipe. Any ideas as to why? Thanks
Alan Bergo
Hi Nanette. I've had some cultivated Hericium that had off flavors, so the first thing I'd ask is if they were wild or purchased. If they were wild, the next thing to look at is specifically what species of tree they're growing on as substrates affect flavors too. From there, another important thing with these is to make sure they've never been frozen or have been exposed to a frost (either outside or accidentally frosted in a refrigerator) freezing ruins them and they'll taste noticeably off. If you figure something out let me know.
Anna
You say to heat the oven but there is no mention of putting them in the oven. Do they pan fry and oven finish? Thanks!
Alan Bergo
Sorry if that was unclear. Sometimes I’ll par bake them to hold their shape in a ring mold as pictured. It’s fine to just shape and pan fry them use medium heat.
Hillary
We grow Lions mane at home and this has become my favorite method to prepare them! When a flush is ready to harvest, I pull apart and cook down, then freeze that, so when I want to make them I just thaw and add the other ingredients. They are a huge hit with everyone I've served them to so far!
giselle
Bar none this is the simplest most delicious summer meal. I just came from the farmers market with beautiful fresh lion's mane and whipped these up. I am excited to share the recipe and see what others you have. Thank you for your outstanding tips and tricks. many plant based consumers here so this was a welcome new dish! has been placed in ther "hall of fame" book of family recipes.
Alan Bergo
Hey thanks Giselle. I’m so glad you liked it.
Melissa Schaible
Has anyone tried freezing these?
Alan Bergo
Yes it works. If you dig through the comments you’ll see some people have.
Alex
The best recipe ever. Delicious cakes
CaMesha Campbell
I saw Lions Mane in Whole Foods so I decided to try them out. This is when I happened upon your recipe. I edited and/or deleted a few items this was a spontaneous cooking adventure. I added dill garlic and onion powder and removed the Worcestershire sauce. I also used butter flavored crisco to pan fry the cakes. There were absolutely delicious. The whole family loved the texture and the flavor. This may become a staple in our home.
Alan Bergo
Hey thanks CaMesha. Glad you liked it! Fun one to get the family involved in too.
Billie Jo Propst
Delicious 😋
Jen
This was incredible - amazing flavor and texture! You were right: this is the best crab cake I've ever had. My partner also agreed. I really appreciate all of the guidelines you provided as well as the super helpful video, which, along with the recipe, were major contributions to my home cooking success. This is going in my favorites binder to make again and again.
Alan Bergo
Hey thanks Jen!