Ingredients

For the "Crab" Cakes:

• 1 large Lion's Mane mushroom, ripped into small pieces
• 1 clove garlic
• 2 tsp vegan mayo
• 1/4 cup panko bread crumbs
• 2 Tbsp yellow onion finely chopped
• 1 egg sub flax egg if vegan, see note
• 1 tsp Old Bay seasoning
• Few dashes Aminos or soy

For the Greek Yogurt Remoulade:

• 1/4 cups Greek yogurt substitue dairy-free if preferred
• 1 tsp apple cider vinegar
• 1/2 tsp Aminos or soy sauce
• 1/4 tsp smoked paprika
• 1 tsp dijon
• 1 tsp shallot finely minced

Directions

Preheat oven to 350 degrees. Place pieces of Lion's Mane mushroom on a baking sheet. Bake for 30 minutes. Remove from oven ice done to slightly cool. Meanwhile, place garlic, mayo, bread crumbs, onion, lightly whisked egg, Old Bay, and Aminos into a large bowl. Set aside as you prepare the remoulade.

For the Greek Yogurt Remoulade:

Combine all ingredients in a small bowl, whisking thoroughly to combine. Taste to the sauce, and adjust to your liking! Add more smoked paprika, salt, or perhaps even some mayo or a splash of lemon juice.

For the "Crab" Cakes:

Once the mushroom is slightly cooled, pulse in the food processor until mixture resembles crab meat. It will look somewhat stringy. Add to the bowl of crab cake ingredients, and mix thoroughly to combine. Form into four patties.

Add a tablespoon of oil (grapeseed ideal, since it has a high smoke point!) to a cast-iron skillet, and add crab cakes carefully to the pan. Cook for about 3 minutes per side, or until nicely browned. Flip and cook the other side for an additional 3 minutes.

Serve warm topped with remoulade sauce and a sprinkle of paprika. Enjoy!

Recipe Notes

If you want to make these vegan, use a flax egg (1 tablespoon mixed with 3 tablespoons water) in place of 1 egg and use dairy-free yogurt in the remoulade sauce. Note that I haven't tried the flax egg option - I would love to know your thoughts if you try it!