Lions Mane Crab Cakes Recipe

Lion’s Mane Crab Cakes

Makes 4 – Serve with a nice green salad

lions mane crab cakes recipe hero

You will need the following:

  • 225g/8oz Lion’s Mane mushroom
  • knob butter and a little oil
  • pinch of salt
  • 4 spring onions, chopped finely*
  • 1 large egg
  • 56g/2 oz fresh breadcrumbs (sourdough or similar)
  • black pepper
  • Olive oil or duck fat to pan fry


First, shred the Lion’s Mane into small pieces (size of a little finger thumbnail) to resemble crab.

In a skillet heat the butter and oil and saute the mushroom and onion, adding the salt to help release moisture.

Put on a lid and simmer, on a low heat, for about 10 minutes, until the mushroom has softened (make sure it doesn’t burn).

Leave to cool.

In a large bowl lightly mix the egg, then add the mushroom mix and breadcrumbs, and season.

Mix well, and leave to rest for 30 minutes for the bread to absorb flavours and liquid.

You should now have a fairly solid mix.

Divide into four and press each into a thick cake (use a ring if you have one).

Heat a little oil (or duck fat for a crispy finish!) in a frying pan, and cook each cake for about five minutes each side until golden and crispy.


* In season use a handful of wild garlic leaves instead of spring onion.

Add a fresh garlic clove, chopped, and sauté with the onion and mushroom.

Add about 1 tbsp finely chopped red pepper and sauté.

For an oriental taste add 2 tsp medium miso to the finished mix, and/or a little grated fresh ginger.

Recipe: Shirley Booth

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