Lion’s Mane “Crab” Cakes (no Ocean Required)

We grow a mushroom here that looks like it wandered off a coral reef and got lost somewhere in Sussex County — which, geographically speaking, is quite a detour. That's lion's mane — Hericium erinaceus, if you want to get fancy about it — and it is, without question, the strangest-looking thing on this farm that isn't a goat (and the goats are always up to something).

We grow lion’s mane right here at DaisyFields, and it’s become one of those “wait, you grow that?” conversation-starters at the farm table.

Under that shaggy white exterior is a mushroom with a mild, almost sweet flavor, and a texture that, once cooked, does a startlingly convincing impression of crab or lobster meat. Foragers and mushroom growers have been fans for a long time — lion's mane is valued for its potential to support focus and cognitive function, and it's a good source of antioxidants and fiber besides. We're not doctors, and we won't pretend to be one on the internet — but we don't turn down any chance of keeping our minds sharp, and it tastes even better than it looks.

Which brings us to today's recipe — courtesy of one of our own customers, Yvonne LaForge, who introduced us to lion's mane crab cakes. We tested it in the DaisyFields farmhouse kitchen (Dave went in skeptical, came out less so), and can report it holds together beautifully, browns up golden, and tends to disappear off the plate as fast as the real-crab version.

Yvonne's Lion's Mane Crab Cakes

Makes about 4–6 cakes

Ingredients

• 1 lb lion's mane mushrooms, shredded into bite-sized, crab-like pieces (this is easy, the mushrooms naturally come apart to look like crab)

• 2–3 tablespoons water (for wilting)

• ¼ cup scallions, chopped

• ¼ cup red bell pepper, chopped

• ½ cup panko breadcrumbs

• ¼ cup high-fat mayonnaise

• ½ cup chopped fresh herbs (parsley, tarragon, thyme, or a mix)

• 1 teaspoon Old Bay seasoning (optional, but we're partial to it)

• 1 large egg

• Salt & pepper, to taste

• All-purpose flour, for dredging

• Canola oil, for frying

For a quick & easy tartar sauce:

• Mayonnaise

• Pickle relish

• A shake of Old Bay

• Chopped spicy dill pickles

• Lemon wedges, for serving

Instructions

1. Wilt the shredded lion's mane in 2–3 tablespoons of water over medium heat, until the liquid cooks out and it reduces by about half.

2. Use a strainer to squeeze the mushrooms as dry as you can manage — this step matters more than it sounds like it should. Wet mushrooms make sad, soggy cakes, and nobody wants that.

3. Let the mushrooms cool, then fold them together with the scallions, red pepper, mayo, herbs, Old Bay (if using), egg, salt, and pepper — everything except the breadcrumbs.

4. Fold in the panko last. If you have 15 minutes to let the mixture rest before shaping, it holds together more cleanly — but if you're hungry now, we won't tell.

5. Shape into patties, not too thick, so they cook through evenly.

6. Dredge each patty lightly in flour.

7. Heat about ¼ inch of canola oil in a pan over medium heat. Fry the cakes until golden brown on the outside and cooked through in the middle, flipping once.

8. Stir together the tartar sauce ingredients to taste.

9. Serve hot, with tartar sauce and a lemon wedge on the side.

Thank you, Yvonne, for trusting us with your recipe — and for proving once again that our customers are better cooks than we are.

Warmly, LeeAnn & Dave

These are a great vegetarian alternative to crab cakes—but with all the benefits of lion’s mane mushrooms!