Step 1

With your fingers, shred the lion’s mane mushrooms to resemble crabmeat, and add to a large bowl. To the bowl, add crushed Ritz crackers (I just use my hands to crumble.) Add the egg, mayonnaise, dijon mustard, Old Bay, parsley, liquid aminos and hot sauce. Mix thoroughly. Divide the mixture into four and use your hands to form patties.

Step 2

To make the Remoulade Sauce, in a medium sized bowl, combine all ingredients.

Step 3

Heat a nonstick skillet over medium-high heat and drizzle in the cooking oil. When oil is shimmering, carefully add the patties. Cook and flip periodically, until both sides are browned and crispy, about 8 minutes total.

Step 4

Serve with lemon wedges and Remoulade Sauce.