Wooden cutting board with Lions Mane Crab Cakes topped with a sauce

Recipe Details

They say that Lion’s Mane tastes just like crab, so we had to create a delicious vegan rendition of one of our favorite guilty pleasures. This healthier, smarter version of crab cakes will make you wish all crab cakes were made this way.

Recipe Facts

  • Serves: 2
  • Calories: 103.5
  • Preparation Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 min

Quick Health Facts

Rich in protein, Lion’s Mane lifts brain fog, and has all sorts of benefits that pertain to mental health. 


  • 1 pound Lion’s Mane
  • 1 flax egg
  • 1 tablespoon celery salt
  • ½ teaspoon paprika
  • ½ teaspoon garlic
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon dry mustard
  • ¼ teaspoon mace
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon cloves
  • ¼ cup vegan mayo
  • ½ cup panko breadcrumbs
  • olive oil


Finely shred Lion’s Mane into ¼ inch strips. In a medium bowl, mix all dry ingredients. In a second bowl, stir flax egg, mustard, vegan mayo, and hot sauce together. Using a large mixing bowl, coat the mushrooms with the dry mix, then the wet mix. If the mixture is not holding together, add 1 teaspoon of water at a time. Portion the cakes into 4 oz each. Fry over medium-high heat until each side is golden brown, about 5 minutes per side. Plate and then serve!