Spicy Cajun Lions Mane Crab Cakes

Description:

A delicious palate pleaser full of aromatics with a zesty cajun flare.

Prep Time: 10-15 min

Cook Time: 20-25 min

Servings: 4-6 

Ingredients:

Spicy Cajun Remoulade: (yields 1 1/2 cup)

- 1 1/4 cup Veganaise or Mayo

- 1/4 cup Djion Mustard

- 1 tbsp Paprika

- 1 tbsp Horseradish Mustard

- 1 large clove Garlic (minced)

- 2 tsp Cajun Seasoning

- 1 tbsp Pickle juice

- 1 tsp Hot Sauce (we used Cry Baby Craigs)

Mix until smooth creamy texture and chill to meld flavors

Crab Cake Mixture:

- 1 lb of Lion's Mane Mushrooms (shredded using a fork while holding mushroom)

- 1/2 Leek (just the white portion, sliced thinly and chopped)

- 4 cloves of Garlic (minced)

- 1 small Shallot (diced)

- 2 cups Panko Crumbs (we use Ian's (GF))

- 2 Eggs or Just Egg Vegan Substitute  (cracked into batter and mixed)

- 1 small bunch of Parsley (Flat Leaf) chopped and diced

- 3 Green Onions (Sliced thinly)

- 1.5 tbsp of chopped Dill (best fresh)

- 1/2-3/4 cup Shoyu 

- 1 tsp Cayenne Pepper

- 1 tsp Paprika

- 1/2-3/4 cup of prepared Remoulade  

- Microgreens for garnish (we love the zesty mix from Greensted)

In a small pan sautéed shallot and garlic together to release sharpness and caramelize the ingredients.  

Shred Lion's Mane holding the mushroom in one hand and using a fork to peel apart in the other (check out our instagram reel for more visual description).

Add Mushrooms to large mixing bowl.  

Add all other herbs (Leek, Parsley, Green Onions, Dill, and cooked Shallot and Garlic) into the bowl with mushrooms with 2 cracked Eggs, Shoyu, Panko Crumbs, Paprika, Cayenne Pepper, prepared Remoulade and mix with hands to release flavors throughout the batter.

Test binding to make balls that hold form, if needed add either more breadcrumb or another egg. 

In a large pan heat Avocado Oil (high smoke point) to glaze bottom of pan and add 1/4cup to 1/3 cup crab cake patties to hot pan and sear on both sides until golden brown in color.  

Once cooked, remove from heat, add Spicy Remoulade sauce and garnish with Micro Greens (we love the zesty mix from Greensted).

Enjoy!!!