Lion's Mane mushrooms are known for having a meaty flavor similar to crab. With this natural flavor as our inspiration, we made these "crab" cakes with local Lion's Mane mushrooms, our Applewood Bacon Bits, Dijon mustard, parsley, scallions, Old Bay spice, and more.
Store in the freezer. When ready to serve, thaw to room temp, pat dry, then fry each side to a golden brown in a hot pan with a little oil (see easy instructions below).
We like serving them with our house-made Bavarian-style Mustard or a twist of lemon and salad of spring greens. Some like it hot -- don't forget a dash of your favorite hot sauce, too.
Two in each package, about 4oz each
Cooking Instructions
1. Thaw cakes completely and allow to come to room temp. Then heat a sauté pan over medium-high heat with enough oil to cover the bottom of the pan. (We recommend using a high-heat oil like canola, sunflower, or sesame.)
3. Once oil is hot, gently place cakes onto the pan. Fry for about 3-4 minutes on each side, or until heated through and golden brown. Enjoy!
Ingredients: Lions mane mushrooms, Bacon Bits (Pork belly, pork jowl, sea salt, cane sugar, brown sugar, spices (coriander, black pepper), maple syrup, vegetable powder (celery juice, sea salt)), eggs, panko bread crumbs, onion, mayo, Worcestershire sauce, Old Bay seasoning, Dijon mustard, parsley, scallions, kosher salt, black pepper, lemon zest, lemon juice, butter (to sweat onion), roasted garlic, garlic powder, onion powder
Contains dairy.