Best Ever Lion's Mane Crab Cakes (Vegan & Gluten-Free Options)
Vegan option
Gluten-free option
Quick: 32 min
Why these are the best Lion's Mane crab cakes
We built this recipe so the mushroom mimics the flaky, briny texture of crab without any gimmicks — just technique. The secret is pulling the mushroom into strands, removing moisture, and using panko + chilling to form a patty that fries up golden and stays tender inside.
Ingredients
- 12 oz Lion's Mane mushrooms (about 2 medium heads), shredded, or two 3 oz Dried lions mane rehydrated 2 tbsp olive oil or vegan butter
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped green onion
- 2 cloves garlic, minced
- 1 tsp Old Bay seasoning
- 1/2 tsp smoked paprika
- 1/2 cup mayonnaise (use vegan mayo for vegan)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 cup panko breadcrumbs (gluten-free if needed)
- 1/4 cup finely chopped parsley
- 1 large egg (or 1 tbsp ground flax + 3 tbsp water for flax egg)
- Salt & pepper, to taste
- 2–3 tbsp oil for frying
Directions — Step by step
- Pull & shred the mushroom: Tear Lion's Mane into strands with your hands; chop lightly to resemble shredded crab.
- Sauté to reduce moisture: Heat oil in a skillet, add mushrooms and cook over medium heat 6–8 minutes until browned and most moisture evaporates. Transfer to a bowl to cool.
- Sauté aromatics: In the same pan, add celery, green onion, garlic and soften 2–3 minutes. Mix with cooled mushrooms.
- Make the binder: In a small bowl whisk mayo, Dijon, lemon, Old Bay, smoked paprika, egg (or flax egg). Fold into mushroom mix.
- Add breadcrumbs & herbs: Fold in panko and parsley until mixture holds together but isn't soggy. Adjust seasoning.
- Form patties & chill: Shape into 8 patties. Chill 15–30 minutes to firm up (optional but helps hold shape).
- Pan-fry to golden: Heat oil in skillet over medium-high; fry patties 3–4 minutes per side until crisp. If thicker, finish in a 350°F oven 5 minutes.
- Serve: Serve with lemon wedges and remoulade or tartar sauce. Top with chopped chives or parsley.
Quick Remoulade (5 minutes)
Mix 1/2 cup mayo (or vegan mayo), 2 tbsp chopped pickles or relish, 1 tbsp Dijon, 1 tsp smoked paprika, 1 tsp lemon juice, pinch cayenne, salt & pepper. Chill. This bright, tangy sauce makes these crab cakes sing.
Pro Tips for Perfect Texture
- Dry it out: The biggest mistake is soggy mushrooms. Cook until the pan is nearly dry or press out excess water with a spatula.
- Chill before frying: Cold patties crisp better and hold together when flipped.
- Don't overbind: Add panko gradually — you want a slightly loose mixture that still holds when pressed.
- Double-crust option: For ultra-crisp cakes, dredge in flour then press into panko before frying (use gf flour for gluten-free).
- Air-fryer method: Spray patties with oil and air fry at 400°F for 8–10 minutes, flipping halfway.
Variations & Serving Ideas
- Vegan: Use vegan mayo and a flax egg (1 tbsp ground flax + 3 tbsp water), make sure panko is vegan.
- Gluten-free: Use GF panko or crushed GF crackers.
- Spicy: Add 1 tbsp sriracha to the binder and extra cayenne in the remoulade.
- Mini sliders: Make small patties and serve on toasted brioche or GF slider buns with coleslaw.
Make-Ahead & Storage
Formed uncooked patties keep in the fridge up to 24 hours (tightly covered). Cooked cakes last 3–4 days refrig
