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  • Writer's pictureNatalya Fisher

Lions Mane "Crab" Cakes

Updated: Jan 10, 2020

Vegan ~ Gluten Free

Lions Mane Mushroom & Heart of Palm "Crab" Cakes

W/ Avocado Yogurt & Rosey Harrisa Dipping Sauce


Lions Mane is a type of mushroom from the tooth fungus family. It has a few different names like Bearded Tooth or Bearded Hedgehog. I bought it from a mushroom vendor in Philadelphia by the name of Pom Pom. The names might vary but the medicinal properties are all similar & very effective.

The health benefits are known to improve memory, build the immune system, & help treat people with depression. Some people take the mushroom as a supplement. For more info on lions mane & its benefits here is a link: Bulletproof

Lions Mane is fluffy but once it is cooked it has a similar texture to chicken. These cakes are very "meaty". I've never tried crab before, so the only thing I can compare them to is the tuna latkes I used to eat as a child. Honestly, I never knew I missed those latkes until I ate these "crab" cakes. I love how food can bring back memories! Maybe it was the lions mane!!?


"Crab" Cakes

2 Cups of Lions Mane Mushroom after they are pulled apart.

1 Cup Hearts of Palm (finely chopped)

1 Flax "Egg" (1 Tbsp Flax Meal with 2½ Tbsp water)

½ Cup Chickpea Breadcrumbs (I used Watusee brand from Whole Foods.)

½ Cup Vegan Mayo

1 Tbsp Worcestershire Sauce

1 Tbsp Seafood Seasoning from Frontier Coop

½ tsp Kelp Seasoning from Maine Coast Sea

½ tsp Parsley (finely chopped)


½ Avocado

½ of a Lemon Juice

1 Plain Cashew Yogurt from Foragers

¼ tsp Kelp Seasoning

¼ tsp Rosey Harrisa

⅛ tsp Salt


Preheat the oven to 350°.

Crab Cakes

Start with shredding the lions mane mushrooms onto a baking sheet lined with parchment paper. Bake in the oven for about 10 minutes. No longer then 10 minutes!

Make flax "egg" & let aside for 5 minutes. Then chop the heart of palm really fine. Add all the ingredients into a big bowl. Mix it very well. I preferred to knead it with my hands.

After everything is fully mixed, begin to form the cakes. I made them 3 inches wide & a half inch thick. On the same baking tray & parchment paper place the cakes in the oven for 20 minutes. I then flipped them & cooked them for another 12 minutes.

I lightly seared them after on a skillet with some vegan butter but that is optional.


In a small bowl mash the half avocado. Then combined the rest of the sauce ingredients & mix well.

Serve & Share with Love


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