A Maryland classic with a fungi twist! Give a delightful taste to your tongue by creatively crafting crab cakes full of deliciously seductive Lion's Mane Mushrooms.
Recipe courtesy of Krista Towns
Makes four to six appetizer servings or 2-3 main course servings
Ingredients
- 2 cups cleaned and shredded lion’s mane
- 1/3 cup mayonnaise
- 1 egg beaten
- 1 fresh red chili, ribs removed, seeded and minced
- 1 tablespoon minced chives
- 2 teaspoons minced parsley leaves
- 1/4 teaspoon grated garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1/4 plus 1/2 cup panko bread crumbs
- Oil for pan frying (peanut, canola or vegetable)
Directions
Combine lion’s mane, mayonnaise, egg, chili, chives, parsley, garlic, mustard, old bay seasoning, salt and pepper in a medium bowl. Fold in 1/4 cup bread crumbs, and form into 3/4″ thick patties, 2-3 for a main course, 4-6 for appetizers. Coat both sides of the patties with the remaining 1/2 cup Panko and place in the refrigerator for 10-15 minutes.
Heat 1/4 inch of oil in a medium sized nonstick pan over medium-high heat. When oil is hot, brown the patties until golden on each side, working in batches if necessary.
Serve with lemon slices and enjoy!
Mushroom Duxelles
So you have too many mushrooms? Lucky you ! French Duxelles are an old school, traditional recipe and one that in mod...
Read More
Lion's Mane Crab-less Toast "Puffs"
A delightfully fresh bite of the ocean courtesy of the forest.
Recipe courtesy of Krista Towns
Ingredients
1 me...
Read More
Spicy Sesame Shiitake Jerky
Sweet, a Little Spicy - and a Healthy, Chewy, Delicious snack that includes the versatile Shiitake Mushroom! Great fo...
Read More
