Lion’s Mane ‘Crabcakes’ with Garlic Aioli

Lion’s Mane mushrooms are pillowy-soft and boast an array of nutritional benefits. One of the most interesting characteristics of this mushroom is its delicate seafood flavor and chewy texture. Cook it down and fold it together with some seafood flavorings for a shockingly delicious and vegetarian ‘crabcake’! 

Makes: 4 servings (8 ‘crabcakes’)

Ingredients

‘Crabcakes’

• 4 tablespoons extra virgin olive oil, divided

• 16 ounces RI Mushroom Co. Lion’s Mane mushrooms, shredded or chopped

• 1 cup finely chopped onion

• ¼ cup finely chopped red bell pepper

• 2 tablespoons minced garlic (~6 each cloves)

• ¾ cup panko bread crumbs

• 2 each eggs, beaten

• 4 tablespoons chopped parsley

• 2 teaspoons Old Bay seasoning (kosher salt as a substitute), plus more for garnish

• Dash of cayenne pepper (optional)

• Lemon wedges, for garnish

Garlic Aioli

• ½ cup high-quality mayonnaise 

• 1-½ teaspoons garlic powder

• ½ teaspoon onion powder

• 4 teaspoons lemon juice

• Freshly ground black pepper, to taste

Directions

1. Prepare RI Mushroom Co. Lion’s Mane mushrooms by pulling each puff apart with your hands and shred to the size of lumped crab, or slice thinly with a sharp knife. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add prepared mushrooms, onions, and bell pepper, and cook until soft, stirring constantly, about 5 minutes. (It will look like a lot of mushrooms at first, but like spinach, it will wilt down.)

2. Add minced garlic and cook until most of the moisture has evaporated from the pan and the mixture resembles steamed crab meat, about 5-7 more minutes. Remove from heat and reserve in a large bowl in the fridge. Let cool 10-15 minutes. 

3. In the meantime, in a small bowl mix together mayo, garlic powder, onion powder, lemon juice, and freshly ground black pepper. Set garlic aioli aside for later. 

4. Once mushroom mixture is cool, add panko breadcrumbs, beaten eggs, parsley, Old Bay, and cayenne pepper (optional) and gently fold everything together with clean hands or a rubber spatula until well incorporated. Use a ⅓ cup to scoop onto a large plate/platter and carefully shape into ¾-inch thick patties. Let rest in the fridge for 5 minutes to firm up. 

5. In a large non-stick skillet, heat the remaining 2 tablespoons extra virgin olive oil over medium-high heat. Once shimmering, place half of the patties into the oil and cook until browned on one side, about 2-4 minutes. Flip and cook on the other side until browned. Remove from heat and place on a cooling rack over a baking sheet. Season with extra Old Bay seasoning while hot.

6. Repeat the process with remaining patties. Once done, serve with the garlic aioli and enjoy immediately!

   Chef’s Notes:

   • If the mixture is too wet and won’t form into a patty, add some extra breadcrumbs. If it’s too crumbly and dry, add a splash of water or mushroom broth. The texture is key.

   • Cooking on the stove should be enough to cook out the raw egg, but if you are cooking for someone with a weakened immune system the ‘crabcakes’ should reach an internal temperature of 135 °F. Finish them in a 350 °F oven if necessary.