and all that wonderful, sweet crab. Wait, you say there's no crab at all? I've been tricked! Well, technically that's not true. I warned you. It's right there in the title so don't get all in a snit. I too love crab and I love crab cakes. What I don't like about crab is the cost and the fact that it can leave me on crutches. Don't judge me! Until you've gone toe-to-toe with a cross crustacean you cannot talk. They're mean and freaky little spiders of the deep that walk sideways.
Actually, crabs are pretty darn cool, and on the verge of being declared endangered. They can cause gout flareups in those of that are, shall we say, a bit roundy.
You can imagine then my surprise when I found that there is a mushroom that, at least in crab cakes, tastes just like crab! Oh, it gets weirder. Not only does it taste just like crab, but it looks suspiciously like a Tribble (you know from the classic Star Trek episode). That's right, it's actually cute enough to pet. They're seriously fuzzy fungi.
The mushroom is called lions mane. Supposedly they help with fatigue, hypertension, help with diabetes, and can reduce anxiety. There's a huge list of benefits that are supposedly derived from lions mane. I don't know if they are true or not. I just know that they taste great!
Finding them can be a bit tricky. Two local farmer's markets have them around here (middle Tennessee), the one in Murfreesboro (May - October) and the one in Franklin which is year around. Both have the same vendor, who sells a large variety of mushrooms, all grown locally! I've heard that you can find them in some national retailers (i.e. the one nicknamed "Whole Paycheck"), but I don't usually shop there, so I am not really sure.
I mean, crab cakes without the expense, without threatening an already threatened species, and that I can still walk in the morning? Come on, it doesn't get better than that.
Crab-less Crab Cakes
With Lion's Mane Mushrooms You'll Never Miss The Crab
My Thoughts
This is a variation on one of The Picky Eater's favorites. Who doesn't like crab? Okay, vegans, vegetarians, and those among us that are worried about the world's crab population (which we all should be). Whether you fall into one, or more of these groups, it doesn't matter. These crab-less crab cakes are amazing and I honestly can't tell the difference.
They are made from lion's mane mushrooms. An odd fungus that looks suspiciously like Tribbles from Star Trek, but are edible. And don't make weird chirping sounds.I get these at a local farmer's market here in middle Tennessee and they are about 1/4 the price of crab.
They taste amazing and the outside gets nice and crispy and the mushrooms have exactly the same texture as crab. Oh, and did I mention that they are every bit as sweet and juicy and full of flavor as a crab cake with real crab. When I make these I try to use a little binder as possible so that all you're left with is the wonderful taste of crispy and tender lion's mane mushrooms.
Difficulty
Easy
Makes
2 Servings
Tools
Cast Iron Skillet (medium)
Time
Prep Time 1 hour
Cook Time 15 min.
Total Time 1 hour 15 min.
The How To Do It
Heat two tablespoons of canola or avocado oil over medium heat.
Simply pull the lion's mane mushrooms apart using your hands. You're looking for pieces roughly the size of lump or jumbo lump crab meat. Thing 1/4 - 1/2-inch pieces.
Saute the mushrooms for 2-3 minutes or until they start to soften. If you over cook them they will start to turn a sad brown color. They taste great, but they look a little odd if this happens.
Dice the onions and celery and mince the garlic.
Saute the vegetables until they are nice and soft. I start with the celery because it can take longer to soften and then follow with the onion 2-3 minutes later. Once they are finished I add the garlic and saute it for an additional 2-3 minutes (if it starts to brown you're done - and then some).
Transfer the vegetables to a mixing bowl and let cool for 10-15 minutes (so that it is cool enough to touch and it won't cook the egg when you add it.
Place a piece of parchment paper (or waxed paper) over a plate (any plate will do, as long as it's big enough to hold all four of the crab cakes).
Once the mixture has cooled, add the egg (whites and yolk stirred together), bread crumbs, seasonings, and lion's mane mushroom to the bowl and combine thoroughly. This is another of those times where you need to get in there with your hands and really mix it up.
Once everything is combined. Make small patties out of the crab mixture. I usually try to form a ball about the size of a tennis ball, or slightly smaller and then flatten it as I place it on the paper. Do this for all of the mixture and then place the patties in the freezer for 30-45 minutes (or 1 to 2 hours in the refrigerator). You're chilling them so that everything can bind together and they don't fall apart in the pan.
Once the patties are chilled, wipe out the pan you used to saute the vegetables (or use another if you want, but it's right there) and heat 1 cup of canola or avocado oil over medium high heat.
Cook the cakes on each side until they are golden brown and crispy on each side and the centers are hot all the way through. This should take 6-7 minutes per side.
