Lions Mane “Crabcakes”
Serves 2
Ingredients
8 oz lion's mane mushrooms
1 lb potatoes
1/2 cup panko
1 egg
1 Tbsp fresh parsley
2 Tbsp minced onion
2 Tbsp diced red pepper
2 Tbsp + 1/4 cup mayo
2 tsp Old Bay
1 1/2 tsp Worcestershire
1 lemon
1 Tbsp fresh dill
1 1/2 cup shredded red cabbage
1/3 cup thin sliced red onion
1/3 cup shredded carrot
1 tsp Dijon mustard
3/4 tsp hot sauce
1/2 tsp capers
1/4 tsp paprika
Olive oil
Salt & pepper
1. PREP VEGGIES
Preheat oven to 425°F
Dice potatoes into 1" pieces
Pull apart lion's mane with your fingers to "shred"
Chop dill & parsley, keeping separate
2. COOK POTATOES & MUSHROOMS
On a sheet pan, toss potatoes with 1 Tbsp oil and salt & pepper to taste
Roast potatoes for 20–25 min or until tender, tossing halfway through
Heat 1 Tbsp oil in a large sauté pan over med
Add shredded lion's mane and cook for 5–8 min, until it releases water, then remove to a paper towel-lined plate, let cool about 5 min, then squeeze with paper towels to remove excess moisture
3. COOK “CRAB" CAKES
In a large bowl, combine shredded mushroom, panko, egg, parsley, minced onion, diced red pepper, 2 Tbsp mayo, Old Bay, Worcestershire & salt to taste, then form into 4 patties
In the same pan used for mushrooms, heat 1/4 cup oil over med
When oil is hot—it'll sizzle when you add a bit of the mixture to it—add patties and cook for 3–4 min per side, until golden
4. MAKE SLAW
Zest and juice HALF of lemon, keeping separate, and cut remainder into wedges for garnish
In a large bowl, whisk together lemon juice, 1 Tbsp oil, HALF of dill, and salt & pepper to taste
Add red cabbage, sliced red onion & shredded carrot to dressing and toss to coat
In a small bowl, stir remaining 1/4 cup mayo, Dijon, hot sauce, capers & paprika with a pinch of salt
5. Serve
Serve lion's mane crab cakes with slaw & potatoes with remoulade sauce for dipping
Garnish with remaining dill & lemon wedges