Introduction to OttoTestKitchen
Ah, the humble mushroom. Once relegated to the sidelines as pizza toppings and the occasional stir-fry, it’s now having its moment in the spotlight of the culinary world - especially among those of us looking to reduce our meat intake without sacrificing the joy of eating (full disclosure: I am very much an omnivore, however I had a brief vegetarian phase which really got me interested in meat alternatives). This post will be the first of many, as I try certain mushroom varieties in place of meat for some classic dishes and report my findings from the OttoTestKichen!
What is Lion’s Mane?
Lion’s Mane, this mushroom is characterized by its shaggy, cascading, icicle-like spines (that oftentimes resembles a lion’s mane). If you haven’t heard of it yet, Lion’s Mane is known to be rich in nutrients with potential health benefits including cognitive improvements and inflammation reduction, among other things (https://www.healthline.com/nutrition/lions-mane-mushroom).
See the resemblance?
Now health benefits are great and all, but what do we really care about? How does this thing taste? Well, I was both shocked and pleased to learn in my research, that among the many gourmet mushroom varieties, Lion’s Mane stands out for its uncanny ability to mimic the texture and taste of seafood (specifically: crab meat), and thus - today we’ll use Lion’s Mane as a stand-in for crab meat in crab cakes. Yes, you read that right.
Preparation of the Lion’s Mane Crab Cakes
Lions Mane Crab Cake Ingredients
Because we’re not annoying, ingredient list first then narrative second:
Ingredients:
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12 ounces lion’s mane mushrooms , hand shredded
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1 large egg
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½ cup panko breadcrumbs
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¼ cup green onion , finely sliced
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2 tablespoons parsley , finely chopped
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2 tablespoons mayonnaise
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2 teaspoons dijon mustard
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1 ½ teaspoons Worcestershire sauce
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1 teaspoon Old Bay seasoning
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1 lemon , zest and juice, plus extra wedges for serving
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½ teaspoon sriracha or hot sauce , optional
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Kosher salt and black pepper
Prep Steps:
First you clean the lions mane if needed, chop off any stemmy bits and gently dab with a wet paper towel to clean the mushrooms (do not run the mushrooms under water, as they’ll absorb the moisture).
Lions Mane or Scoops of Vanilla Ice Cream?
After cleaning the Lion’s Mane, the next step in preparing the mushroom is surprisingly simple! You shred it into chunks that mimic the flaky texture of crab meat (a task that’s oddly satisfying). Be sure to hand shred the mushrooms as opposed to using a knife, it’s crucial to create natural flaky pieces as it lays the foundation for the crab cake’s texture.
Be sure to hand shred the lions mane for optimal crab-like texture
Next step, mix the rest of the ingredients together. In a bowl, you mix your shredded Lion’s Mane with ingredients that are staples in any respectable crab cake recipe: an egg and panko breadcrumbs (gluten-free options work great too) to bind, mayonnaise (vegan, if you’re keeping it plant-based), a squeeze of lemon juice, some chopped parsley and green onion, dijon mustard, some Worstershire sauce, some salt and pepper, and, of course, Old Bay seasoning because what are crab cakes without it? The goal here is to create a harmonious blend of flavors that complements the natural taste of the mushroom while evoking the essence of the sea.
Once the ingredients are thoroughly mixed, start forming it into patties (if you want to make it easier, pack it into a round cookie cutter for uniformity). Spread the patties out onto an oiled baking sheet and let them rest in the fridge for at least 30 minutes (you can also cover and leave them in the fridge overnight if you want).
This probably could’ve used a little more binding
Once ready, preheat your air fryer to 400°F and pop in your crab cake patties for ~8 minutes or until golden brown (flip them half way through cooking for maximum crispness).
When the Lion’s Mane crab cakes are done cooking, place them on a serving plate and squeeze some fresh lemon juice over top before serving!
What’s it Taste Like?
The moment of truth: tasting it. Biting into a Lion’s Mane crab cake is pretty eye-opening, and has me bullish on future OttoTestKitchen episodes! The texture is spot-on, with a crispiness from the air fryer on the outside which gives way to a satisfying tender flakiness on the inside, just like you’d expect to have from actual crab meat. In combination with the crab cake seasoning we used, you actually get the briny, savory taste of the sea that you’d also expect to get from actual crab meat.
Voila, some Lions Mane Krabby Patties
This would pair really well with a tartar sauce, some yogurt sauce, or as part of a broader meal. In our case, the crab cakes didn’t make it past the photoshoot before being immediately consumed.
Conclusion
In my opinion, the first OttoTestKitchen experiment with mushrooms as a meat alternative was a resounding success, I highly recommend Lion’s Mane as a crab meat substitute in any dish, but especially in crab cakes. Join us next time as we try making bacon from pink oyster mushrooms!
