Discover a new favorite: Lion’s Mane Crab Cakes. These plant-based crab cakes capture the texture and flavor of traditional crab cakes with crispy edges, a tender, meaty center, and plenty of savory depth. If you can find Lion’s Mane mushrooms, this recipe is worth it — the results are remarkably similar to the real thing. Below are the highlights, helpful tips, and the full recipe to guide you.
Lion’s Mane Crab Cakes Are
- Easy to make with no special equipment required.
- Kid-friendly — a tasty way to introduce nutritious mushrooms to children.
- Great for entertaining and impressive enough for dinner guests.
- Simple enough for a satisfying weeknight meal.
- Nutritious and full of flavor.
Why Lion’s Mane Works
Lion’s Mane mushrooms are prized for their fluffy, stringy texture that turns meaty and juicy when cooked. When shredded, their fibers mimic the flaky texture of crab meat. Pan-frying these shredded mushrooms caramelizes their edges and concentrates their savory flavor, producing crab cakes with an authentic mouthfeel. Beyond taste, Lion’s Mane contains antioxidant compounds that may support immune health and a healthy nervous system.
The Star Ingredients
Lion’s Mane Mushrooms: These are central to the recipe because of their texture. If you can’t find them in grocery stores, try an Asian market, a farmers market, or a mushroom grow kit to cultivate them at home.
Old Bay Seasoning: A classic blend that provides the familiar crab-cake flavor. It’s salty and aromatic, so adjust the amount if you’re watching sodium.
Dulse Seaweed: Adds a briny, ocean-like note. Use dulse flakes for an even distribution of flavor.
Ume Plum Vinegar: This salty, slightly fruity vinegar deepens the briny taste and complements the seaweed. If unavailable, apple cider vinegar can be used as an alternative.
How to make Lion’s Mane Crab Cakes
These vegan crab cakes are straightforward and produce restaurant-quality flavor and texture.
- Shred the Lion’s Mane mushrooms. Use your hands (or a fork) to pull the mushroom into small, flaky pieces that resemble crab meat. Transfer the shredded mushrooms to a large bowl.
- Combine ingredients. Add panko breadcrumbs, vegan mayonnaise, Dijon mustard, Old Bay, minced jalapeño, dill, dulse flakes, and ume plum vinegar to the shredded mushrooms. Mix well so the ingredients are evenly distributed.
- Form patties. Pack the mixture into six firm patties, each no more than 1/2 inch thick so they cook through evenly. Because there’s no egg binder, press them tightly so they hold together during frying.
- Heat the oil. Warm avocado or olive oil in a skillet over medium-high heat. Test the oil by dropping a small bit of batter in — it should sizzle immediately.
- Fry the crab cakes. Fry 3–4 cakes at a time, depending on pan size. Cook each side for about 5 minutes until golden brown and crisp. Drain on paper towels to remove excess oil.
- Serve. Enjoy hot with red pepper aioli, lemon wedges, and fresh herbs. These work well over greens or in a sandwich, Maryland-style.
Tips for making the best crab cakes
- Batter consistency: The mixture should hold together when squeezed in your palm. If not, add 1–2 tablespoons more panko or chill the batter for 30 minutes to firm it up.
- Patties thickness: Keep patties under 1/2 inch thick to ensure even cooking.
- Avoid sogginess: Don’t overcrowd the pan. Fry only a few cakes at a time so the oil stays hot and the patties crisp up.
- Vegan mayo choice: Use a thick vegan mayonnaise like Vegenaise for best texture and binding.
Acceptable Substitutions
- If Lion’s Mane is unavailable, try other meaty mushrooms or use hearts of palm for a different crab-like texture.
- Ume plum vinegar has a unique briny profile; if you don’t have it, use apple cider vinegar.
- Substitute dulse flakes with shredded nori, or omit seaweed if needed — the cakes will still be tasty.
- Panko can be replaced with crushed saltine crackers; regular breadcrumbs are less ideal.
How to reheat Lion’s Mane crab cakes
Reheat in a toaster oven or air fryer to maintain crispness — 350°F for about 10 minutes. Avoid the microwave, which will make them soggy.
Can I freeze vegan crab cakes?
Yes. Fry the cakes, cool them completely on paper towels, then freeze individually on a tray before transferring to a freezer bag or container. Reheat by pan-frying, air frying, or in a toaster oven until heated through and crisp.
Try these other seafood inspired recipes
Carrot Chickpea Tuna Melt
Chickpea Tuna Salad
Mushroom Étouffée
Hearts of Palm Crab Cakes
Lion’s Mane Crab Cakes
Video
Ingredients
- 2 Lion’s Mane mushrooms, about 2 1/2 cups shredded
- 1/2 cup Panko breadcrumbs + 2 tbsp (or crushed saltine crackers)
- 1/2 cup vegan mayonnaise
- 1 tbsp Old Bay
- 1/2 jalapeño, seeded and minced
- 2 tbsp fresh dill, minced
- 1 tsp dulse seaweed flakes
- 1 tsp ume plum vinegar
Instructions
- Add the shredded Lion’s Mane mushrooms to a large mixing bowl.
- Stir in panko, vegan mayo, Old Bay, jalapeño, dill, dulse, and ume plum vinegar until well combined.
- Heat about 1 cup avocado or olive oil in a large skillet over medium-high. Test that the oil is hot by dropping a tiny bit of batter in; it should sizzle.
- Form the mixture into 6 patties and fry 3–4 at a time, cooking each side for about 5 minutes until golden and crisp.
- Transfer cooked crab cakes to paper towels to drain excess oil. Repeat with remaining batter.
- Serve hot with red pepper aioli, lemon wedges, and fresh herbs.
Notes
- If the batter doesn’t hold together, add more panko or chill it for 30 minutes before forming patties.
- Keep patties thin (no more than 1/2 inch) for even cooking.
- Do not overcrowd the pan — cook in batches to keep them crisp.
- Vegenaise or another thick vegan mayo works best for binding.
- For alternate cooking methods: air fry at 350°F for about 10 minutes (flip halfway), or bake at 375°F for 20–25 minutes, flipping once, until golden and crisp.