Lion's Mane "Crab" Cakes
Shredded Lion's Mane has the same sweet, delicate flake as crab — which is why this is the internet's favourite thing to do with it. Golden cakes, lemony mayo, no boat required.
Method
- Cook the shredded Lion's Mane in a dry frying pan over a medium-high heat for 5–6 minutes, pressing, until its moisture is gone and it's starting to colour. Cool for 5 minutes.
- Mix it with the spring onions, breadcrumbs, mayonnaise, mustard, spices, lemon zest and a good grind of pepper. Shape into 6 patties and chill for 15 minutes if you have time — they hold together better.
- Heat a thin layer of oil in the pan over a medium heat. Fry the cakes for 3–4 minutes each side until deep golden and crisp.
- Serve with lemon juice squeezed over and extra mayo on the side — in a bun or with a sharp green salad.
Cook it with
Shop the box
Lion’s Mane Feast Box
Picked at our New Forest farm and sent on a 24-hour tracked service.