Photo by From R&R Cultivation
Provenance of Dish
From R&R Cultivation
Recipe
Ingredients
FOR THE "CRAB" CAKES:
1 large Lion's Mane mushroom, ripped in to small pieces
1 clove garlic
2 tsp vegan mayo
1/4 cup panko bread crumbs
2 Tbsp yellow onion finely chopped
1 egg sub flax egg if vegan, see note
1 tsp Old Bay seasoning
Few dashes Aminos or soy
FOR THE GREEK YOGURT REMOULADE:
1/4 cups Greek yogurt sub dairy free if preferred
1 tsp apple cider vinegar
1/2 tsp Aminos or soy sauce
1/4 tsp smoked paprika
1 tsp dijon
1 tsp shallot finely minced
Instructions
teps
Preheat oven to 350 degrees. Place pieces of Lion's Mane mushroom on a baking sheet. Bake for 30 minutes. Remove from oven ice done to slightly cool.
Meanwhile, place garlic, mayo, bread crumbs, onion, lightly whisked egg, Old Bay, and aminos in to a large bowl. Set aside as you prepare the remoulade.
FOR THE GREEK YOGURT REMOULADE:
Combine all ingredients in a small bowl, whisking thoroughly to combine. Taste to the sauce, and adjust to your liking! Add more smoked paprika, salt, or perhaps even some mayo or a splash of lemon juice.
FOR THE "CRAB" CAKES:
Once mushroom is slightly cooled, pulse in food processor until mixture resembles crab meat. It will look somewhat stringy. Add to bowl of crab cake ingredients, and mix thoroughly to combine. Form in to four patties.
Add a tablespoon of oil (grapeseed ideal, since it has a high smoke point!) to a cast iron skillet, and add crab cakes carefully to pan. Cook for about 3 minutes per side, or until nicely browned. Flip and cook the other side for an additional 3 minutes.
Serve warm topped with remoulade sauce and a sprinkle of paprika. Enjoy!
