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 Natural Awakenings Lancaster-Berks

Lion’s Mane Crab Cakes

Yield: 6-8 crab cakes


1 lb fresh lion’s mane mushroom

2 eggs

1 Tbsp Old Bay seasoning

Fresh tarragon, chopped (small amount)

1 Tbsp dried oregano

¼ cup fresh basil, chopped/chiffonade

½ cup green onion, chopped

Dash of garlic powder

1 Tbsp each sea salt & cracked black pepper

1 cup bread crumbs

Pre-heat oven to 350ºF.

Hand shred lion’s mane mushroom into mixing bowl. Make lump crab-sized pieces and chunks. Also make sure there is a good ratio of finely shredded lion’s mane to fill gaps between the larger lumps of lion’s mane mushroom.

Add all ingredients to mixing bowl. Hand mix well. Shape lion’s mane mixture into “crab” cakes.

Add preferred oil or butter or fat to a pan over medium heat. Brown both sides of the cakes in the pan. Add an extra dash of Old Bay seasoning during this step if desired.

Place browned cakes onto into the oven to finish cooking for 30 minutes.

Serve with a garlic aioli or honey Dijon mustard.

Recipe by Drew Zimmerman, gourmet mushroom grower and owner of Unkle Fungus Mushrooms, located in southern Lancaster County. Connect at [email protected]. For more information, visit