Step 1

Shred the Lion’s Mane mushroom to resemble lump crab meat. Transfer them to a large skillet with 2 tablespoons of water and pinch of salt.

Step 2

Cook the mushrooms over medium heat, covered, stirring occasionally, for 5-10 minutes until all the water from the mushrooms has released. Set aside and allow the mushrooms to cool.

Step 3

In a large bowl, add mayo, Dijon mustard, egg, Worcestershire sauce, onions, parsley, Old Bay seasoning, smoked paprika, salt, and pepper. Mix until combined. Set aside.

Step 4

Once the Lion’s Mane has cooled, strain/squeeze out any excess moisture from the mushrooms. This will help avoid any soggy crab cakes.

Step 5

Fold the mushrooms into the mixture until well combined. Stir in the panko breadcrumbs then form the mixture into 4 patties that are 1/2-inch thick. Set aside.

Step 6

In a large skillet, heat olive oil at medium heat. Pan fry the patties for 3 minutes on each side until golden brown. Serve with lemon wedges and tartar sauce. Garnish with chopped parsley. Enjoy!