Lions Mane Crab Cakes

These Lions Mane Crab Cakes are simple and delicious! It makes for a hearty and filling dinner that the whole family will enjoy. This recipe comes together in under an hour and is healthy and delicious!

*Originally published August 26, 2021 and updated with new copy and photos 3/23/22.

I don't know about you, but I used to love crab cakes! When I was little, every six months my parents and I would have to make the trip up to UCSF in San Francisco to get my vision checked as I had vision problems and needed to see a specialist. San Francisco is where I first fell in love with the crab cake. I remember the first time eating the crab cake sandwich at Boudin Bakery in San Francisco and then every time after that, I would always have to get it. When I went plant-based, fish and shellfish were difficult for me to give up. This recipe is the perfect plant-based alternative to crab cakes! You won't even be able to tell a difference!

Check out some other fun dishes like this Vegan Fish Taco Bowl or these Buffalo Cauliflower Tacos

Ingredient Notes

• Lions Mane Mushroom- Lions Mane Mushrooms are the perfect alternative to crab that I have found. When shredded, they have a very similar texture to that of crab and when you add all the other seasonings, you won't even be able to tell a difference. I find my mushrooms at our local farmer's market, however, you can also purchase them online. If you don't like mushrooms or can't find Lions Mane, you can swap them for Hearts of Palm.
• Flax Egg- The flax egg acts as the binder in the recipe and replaces the eggs. The flax egg is crucial to holding everything together.
• Old Bay Seasoning- Would it even be a shellfish recipe without Old Bay Seasoning? This seasoning is a classic! Don't leave it out as it lends a lot of flavor to the recipe.
• Nori- If you were wondering how to get that briny, seafood flavor without the fish, well let me introduce you my friend to nori. Nori is a type of seaweed that you can get at your local grocery store and added to this recipe, it makes everything come together and taste exactly like a crab cake.

See the recipe card for the full ingredient list and quantities.

Instructions

• Preheat the oven to 450 degrees
• Make the flax eggs and set them aside.
• Remove the parsley leaves from the stems and finely chop.
• Using clean hands, shred the Lions Mane mushrooms, and add them to a large glass mixing bowl. They are very tender so they pull apart very easily with no utensils required.
• Crush the nori and the saltine crackers and add them to the bowl.
• Add the remaining ingredients to the mixing bowl and fold gently until combined. The mixture will be wet but will hold together when formed into a patty.

• Using ¼ cup increments, form the crab cakes and place them on a baking sheet.
• Brush the crab cakes with a little bit of vegan butter and bake for 20 minutes or until lightly browned around the edges and on top.
• Drizzle each with fresh lemon juice and serve warm.

Hint: Using a measuring cup helps to ensure all the patties are the same size and will cook evenly. I have found that ¼ cup is the perfect size for these crab cakes!

Substitutions

• Hearts of Palm - You can swap the mushrooms for Hearts of Palm or Jackfruit if you prefer. Just make sure to chop them up really fine. I prefer Hearts of Palm over Jackfruit because I find that Jackfruit has a sweetness that I can't get rid of.
• Low-Sodium - to reduce the sodium in this recipe, omit the salt, and use salt-free saltines.
• Nori- You can leave out the Nori, however it will no longer have the fishy taste that makes them taste like crab cakes. Make sure to buy nori that doesn't have any seasonings added. I find that sushi grade is typically the best.

Variations

• Spicy - Add double the amount of Old Bay to give this recipe a spicy kick!
• Loaded - Load these crab cakes up with vegetables for a fun variation. Dice up some bell pepper and celery really fine and add them to the crab cake mixture.
• Zucchini - Swap the mushrooms for shredded zucchini for a fun Summer variation.

Check out another great Vegan Fish recipe with this Vegan Fish Taco Bowl!

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

• Glass Mixing Bowl
• Chef Knife
• Cookie Sheet
• Parchment Paper
• Cutting Board
• Measuring Cups and Spoons

Storage

Cover leftover vegan crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

Top tips

• The nori in this recipe is super important. Since you are not working with actual shellfish, the nori will help to lend an "ocean" flavor to the crab cakes.
• If you can't find Lions Mane Mushrooms, you can swap them for Hearts of Palm or Artichoke Hearts.
• Serve these crab cakes with some vegan tartar sauce, sliced lemons and a great side like these Air-Fryer Fingerling Potatoes

Other Great Recipes You Will Love!

• Amish Potato Salad
• Roasted Broccoli and Potatoes
• Easy Creamy Whole 30 Coleslaw
• Savory Rosemary Air-Fryer Baby Carrots
• Vegan Gnocchi Potato Salad
• Warm Basil Pesto Potato Salad

Lions Mane Crab Cakes

kaydimaggio

These Easy Lions Mane Crab Cakes are simple and delicious! It makes for a hearty and filling dinner that the whole family will enjoy. This recipe comes together in under an hour and is healthy and delicious! 

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Entree

Cuisine American

Servings 4 servings

Calories 403 kcal

Ingredients

  

1x2x3x

• 2 flax eggs
• ¼ cup vegan mayonnaise
• 1 Tablespoon chopped fresh parsley
• 2 teaspoons dijon mustard
• 2 teaspoons vegan worcestershire sauce
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon fresh lemon juice
• ¼ teaspoon salt
• ¼ cup crumbled nori 1 large sheet
• 3 large Lions Mane Mushrooms
• Half sleeve of saltine crackers approx. 15 crackers

Instructions

 

• Preheat the oven to 450 degrees
• Make the flax eggs and set them aside.
• Remove the parsley leaves from the stems and finely chop.
• Using clean hands, shred the Lions Mane mushrooms, and add them to a large glass mixing bowl. They are very tender so they pull apart very easily with no utensils required.
• Crush the nori and the saltine crackers and add them to the bowl.
• Add the remaining ingredients to the mixing bowl and fold gently until combined. The mixture will be wet but will hold together when formed into a patty.
• Using ¼ cup increments, form the crab cakes and place them on a baking sheet.
• Brush the crab cakes with a little bit of vegan butter and bake for 20 minutes or until lightly browned around the edges and on top.
• Drizzle each with fresh lemon juice and serve warm.

Notes

• The nori in this recipe is super important. Since you are not working with actual shellfish, the nori will help to lend an "ocean" flavor to the crab cakes.
• If you can't find Lions Mane Mushrooms, you can swap them for Hearts of Palm or Artichoke Hearts.
• Serve these crab cakes with some vegan tartar sauce, sliced lemons and a great side like these Air-Fryer Fingerling Potatoes

Nutrition

Serving: 2crab cakesCalories: 403kcalCarbohydrates: 61.8gProtein: 9.4gFat: 13.2gSaturated Fat: 1.4gSodium: 1569mgFiber: 4.3gSugar: 0.9g

Keyword entree, Vegan

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.