Vegetarian Crab Cakes! 👀✨

Would you like to try Crab Cakes but you’re a vegetarian or not a big fan of crab? Here is a simple solution for you!

Whether you find wild Lion’s mane mushroom out in the forest or buy it in your local farmer’s market or grocery store, you will love this vegetarian version of crab cakes! 🦁

You can also use Coral Tooth mushrooms or Bear’s Head Tooth mushrooms as a substitute, which all come from the same family (Hericium species). 🤍

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FULL RECIPE 👇🏼
Ingredients:
12oz Lion’s Mane/Coral Tooth/Bear’s Head Tooth mushrooms
1 large egg
1/2 panko breadcrumbs
1/4 green or red onion
2 tbsp parsley
2 tbsp mayonnaise
2 tsp Dijon mustard
1 1/2 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 lemon (zest + juice)
1/2 tsp hot sauce or sriracha (optional)
Salt, pepper

Steps:
1. It’s best to hand shred the mushrooms rather than chopping them so they have the flakey texture of crab meat. Set aside in a medium bowl.
2. In large bowl, whisk together the egg, breadcrumbs, green onion, parsley, mayo, Dijon mustard, Worcestershire sauce, old bay seasoning, lemon zest and juice, and sriracha (optional).
3. Gently mix in mushroom pieces and panko until well combined.
4. Form mushroom mixture into 6 equal-size patties (about ¾ inch thick).
5. Place them on a parchment-lined baking sheet and refrigerate 30 minutes so they set up. (Crab cakes may be formed a day before cooking. Cover and chill.)
6. Preheat air fryer to 400°F.
7. Spray the inside of the air fryer with olive oil cooking spray. Place 4 patties in the basket and spray them with cooking spray as well.
8. Cook the crab cakes 8 minutes until golden brown and crisp on the outside. Flip the patties halfway through cooking time.
9. Place lion’s mane crab cakes on a serving platter and squeeze fresh lemon juice over top. Enjoy!

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