Lion’s Mane ‘crab’ cakes

1 Lion’s Mane mushroom (approx. 4 ounces)

1 whole egg, lightly beaten

1/2 Tbsp garlic chives, finely diced

1/2 Tbsp scallions, finely diced

2 Tbsp mayonnaise

1/2 Tbsp Worcestershire sauce, reduced sodium

1 tsp hot sauce

1 Tbsp spice mix (Tony’s, Old Bay, or mine as below)

1/2 C panko breadcrumbs

1/4 C olive oil for cooking

Rinse off mushroom and squeeze out excess water. Tear apart into pieces about the size of a lump of crab. Transfer to preheated skillet with 2 Tbsp water and pinch of salt. Cook off the water, about 5 minutes. Set aside and allow to cool. You can use a paper towel to ensure mushroom is not retaining excess moisture.

Mix remaining ingredients in a large bowl. Fold in the lion’s mane and form individual crab cakes.

Preheat oil in skillet over medium heat. Until hot enough to lightly bubble with insertion of a wooden spoon. Carefully add the crabcakes and cook till golden, about 4 minutes on each side. Remove and place on paper towel covered plate to absorb excess oil. You can garnish with lemon wedges to feel fancy.

Makes 4 crab cakes

C 50.1g F 4.9g P 14g - 305 calories per serving (2 crab cakes)

Pairs well with tartar, tzatziki, or yum yum sauce (recipes below)

My seasoning mix:

2 Tbsp ground cayenne pepper, 1 Tbsp ground black pepper, 1 Tbsp hot paprika, 1 Tbsp onion powder, 1 Tbsp garlic powder, 1/2 Tbsp ground red pepper flakes, 1 tsp ground mustard, 1/2 tsp dill, 1/8 tsp all spice, 1/8 tsp clove, 1/8 tsp celery salt.

My Tzatziki sauce

1/2 C finely grated cucumber (squeeze out excess moisture with towel), combine with 1 C plain greek yogurt (oikos pro 25g protein), 1 garlic clove grated, 1 Tbsp lemon juice, 1 Tbsp fresh chopped dill, 1/2 Tbsp olive oil, 1/4 tsp sea salt. Chill.

My Yum Yum sauce

1 1/2 C plain greek yogurt (oikos pro 25g protein), 1/3 C Gochujang OR Sriracha hot sauce, 1/4 C rice vinegar, 1 Tbsp Dijon mustard, 2 Tbsp honey, 2 tsp toasted sesame oil, 1 tsp garlic powder, 1/4 tsp salt, 1/4 tsp white pepper