Lion’s Mane “Crab” Cakes

Shredded fine, Lion’s Mane flakes just like crab — which makes it a natural for a crab-style cake. Bound with a little mayo and breadcrumb, seasoned with Old Bay-style spice and fried until crisp, these disappear fast.

Ingredients

• 300 g Lion’s Mane, finely shredded

• 1 tbsp oil, plus more for frying

• 3 tbsp mayonnaise

• 1 egg, beaten

• 60 g fine breadcrumbs, plus extra to coat

• 2 spring onions, finely sliced

• 1 tsp Dijon mustard

• 1 tsp seafood-style seasoning (paprika, celery salt, pepper)

• Lemon aioli, to serve

Method

1. Sauté the shredded Lion’s Mane in 1 tbsp oil over medium heat for 6–8 minutes until browned and any moisture has cooked off. Let it cool.

2. Mix the cooled mushroom with the mayonnaise, egg, breadcrumbs, spring onions, mustard and seasoning until it just holds together.

3. Shape into 8 small patties and coat lightly in extra breadcrumbs. Chill for 10 minutes to firm up.

4. Fry in a shallow layer of oil over medium heat for 3–4 minutes per side until deep golden and crisp.

5. Drain briefly and serve hot with lemon aioli and a wedge of lemon.

Chef’s note

Cook off the mushroom’s moisture fully before mixing, or the cakes will struggle to hold. The 10-minute chill makes them far easier to fry.