lion's mane 'crab' cakes
Chances are, you’ve never had crab cakes like these
‘crab’ cakes
Ingredients
avocado oil
7 oz Lion’s Mane mushroom, roughly chopped
1 tbsp water
1 garlic scape, minced
1 scallions, chopped (whites and greens separated)
1 tsp white pepper powder
1/2 tsp ground black pepper
pinch of salt
1/2 tsp paprika
1 egg
2 tbsp almond flour
Directions
Lightly oil and heat skillet over medium-high heat. Stir in mushrooms and water. Continue stirring to cook and extract liquid from the mushrooms. Once softened, drain mushrooms and set aside.
Using a mortar and pestle, pound garlic scapes and white parts of scallions into a paste. Add in half of the green parts of scallions. Continue to pound into a paste. Mix in white pepper, black pepper, paprika, and salt.
Once mushrooms have cooled to the touch, squeeze out as much liquid as possible and transfer mushrooms into a dry medium-sized bowl. Add in paste from mortar and pestle. Crack in the egg and use hands to thoroughly combine ingredients. Add in almond flour 1 tablespoon at a time. If needed, add in more flour 1 tsp at a time until you get a chunky yet cohesive consistency.
Using a mold or your hands, mold mixture into 2-inch wide discs about 1/2 an inch in height.
Heat and oil same skillet over medium-high heat. Gently place cakes into skillet, cover with lid, and let sear for 3 minutes on each side. Be sure that cakes have enough space between each other so that they do not touch.
Remove cakes from heat and serve hot with sauce of your choice. (See gochujang mayo recipe below)
gochujang mayo
Ingredients
1 tsp gochujang
2-3 tbsp vegan mayonnaise
Directions
Combine gochujang and mayonnaise until smooth and well-blended. Start with 2 tbsp of mayonnaise and add more until sauce reaches your desired consistency.
