Lion’s Mane (No Crab) Cakes

✨Lions Mane (No Crab) Cakes Recipe 🍄‍🟫

INGREDIENTS

• 8 ounces lion's mane
  

• 1 large egg
  

• ⅓ cup gluten free panko or bread crumbs
  

• ¼ cup diced onion
  

• ¼ cup diced bell pepper diced, I used yellow pepper
  

• 2 tablespoons mayonnaise
  

• 1 teaspoon Worcestershire sauce
  

• 2 teaspoons chopped parsleyfinely chopped!
  

• 1 ½ teaspoons cajun seasoning
  

• ½ teaspoon garlic powder or one clove minced
  

• ½ teaspoon salt
  

• black pepper to taste
  

• 1 tablespoon avocado oil, for cooking.

Cooking:

1. Use a veggie mesh bag or damp paper towel to wipe the 8 ounces lion's mane clean. I do not recommend washing it under direct water because it will absorb that water.
   

2. Pull apart the lion's mane in shreds. Put in a large bowl.
   

3. In a pan, heat the 1 tablespoon avocado oil on medium heat. Add the lion's mane.
   

4. Sauté the lion's mane for 5-8 minutes until it releases its water. Use paper towels to squeeze the lion's mane to remove all moisture. The drier it is, the crisper your crab cakes will turn out.
   

5. Put the cooked lion's mane into a large mixing bowl. Add 1 large egg, ⅓ cup gluten free panko or bread crumbs, ¼ cup diced onion, ¼ cup diced bell pepper, 2 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 2 teaspoons chopped parsley,1 ½ teaspoons cajun seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, and black pepper to taste. Mix well.
   

6. Form patties and place them on a large plate.
   

7. Heat the ½ cup avocado oil or Olive oil in a skillet. When the oil is hot, add the crab cakes to the hot oil.
   

8. Cook just under Medium for 4-5 minutes on each side until each side is golden. Remove from the pan with a spatula.
   

9. Serve hot.

Dipping Sauce:

1. In a small bowl, mix ¼ cup mayonnaise, 1 teaspoon sriracha, and ⅛ teaspoon salt, or just top the lion's mane crab cakes with sour cream.