Inspired by Aubreys Healthy Kitchen Lion’s Mane Mushroom Cakes, these “crab cakes” are the perfect vegan alternative to a savory seafood dish. Whether eaten as a snack, appetizer, or a meal, I promise these mushroom crab cakes will not disappoint!

Ingredients:

• Lion’s mane mushroom
• 1/4 cup Just Egg Plant-Based Egg
• 1 tbsp Veganaise
• 1 tsp worcestershire sauce
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped onion
• 1/2 green pepper
• 1 large carrot
• 1/2 tsp old bay seasoning
• 1 tsp dijon mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp chopped parsley (optional)
• Avocado oil
• 1 tbsp dill pickle relish (or finely chopped pickles)
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Sriracha

Instructions:

1. Finely chop onion and green pepper. Peel carrot. Grate carrot into small shreds.
2. Hand-shred the lion’s mane mushroom into flaky crab-like pieces.
3. In a mixing bowl, combine veggies, Just Egg, 1 tbsp Veganaise, worcestershire, old bay seasoning, dijon mustard, chopped parsley. Add salt and pepper. Mix well.
4. Add the shredded lion’s mane mushrooms and breadcrumbs. Stir to combine. If mixture is too wet, add breadcrumbs until desired consistency is reached.
5. Create round and flat patties with the mixture.
6. Lightly cover a large pan or skillet with oil on medium heat. Once heated, add patties, give a light press with spatula, and cook 2-3 minutes on each side, or until golden brown and thoroughly cooked.
7. Make spicy tartar dipping sauce by combining 1/3 cup veganaise, 1 tbsp lemon juice, 1 tbsp dill pickle relish, 1 tsp garlic powder, and 1/4 tsp old bay seasoning. Add sriracha (I used roughly half a tbsp) and salt and pepper to taste. Stir until fully combined.
8. Serve crab cakes on a platter with a drizzle of the tartar sauce (or serve in a dipping bowl on the side). Enjoy!