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 4/26/23.
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 make the trip up San Francisco. 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.
I searched and searched for the best way to replicate the texture of crab and make plant-based crab cakes. Let me tell you, these Lion Mane Crab Cakes are the perfect replica! Lions mane mushrooms are a type of mushrooms that have a very similar texture to crab once shredded and mixed with seasonings such as seaweed and old bay, you won't even notice that these are vegan!
Check out some other fun dishes like this Vegan Fish Taco Bowl or these Buffalo Cauliflower Tacos
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What Makes These Lion Mane Crab Cakes So Great
Healthy-Most crab cakes are dense and heavy but this one is light and healthy, being made with mushrooms instead of shellfish. This recipe is also plant-based and full of good-for-you ingredients.
Vegan- I mean, you came here for this right? These Lion Mane mushrooms are 100% vegan and taste exactly like a crab cake straight out of San Francisco.
Fun- This is a fun recipe to make to impress family and friends. Lions Mane mushrooms are such a fun ingredient to use and it will really impress your guests!
Ingredient Notes and Substitutions
- 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.
A complete list of ingredients and amounts is located on the recipe card below.
Instructions
Step 1: Preheat the oven to 450 degrees. In a small bowl, add the flaxseed and water and set aside.
Step 2: With clean hands, gently shred the Lion mane mushrooms and add them to a bowl.
Step 3: Add the crackers, parsley, seasonings, mayonnaise, mustard, nori, and soy sauce, and lemon juice to a food processor and blend until roughly combined. You do not want to puree but you do want to get. everything roughly combined.
Step 4: Add the cracker mixture and the flax eggs to the mushroom mixture and mix until well combined.
Step 5: Using ¼ cup increments, form the crab cakes into patties and place them on a baking sheet
Step 6: 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!
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!
Recipe Serving Suggestions
These crab cakes are hearty and filling enough on their own, however here are some ideas of what to serve with them with if you want a full meal!
- French Bread
- Chopped or Caesar Salad
- Vegan Gnocchi Potato Salad
- Warm Basil Pesto Potato Salad
- Focaccia Bread
- Garlic Bread
- Air-Fryer Fingerling Potatoes
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.
- The mixture will be wet but should be dry enough to form patties. If the mixture is too wet and sticks to your hands, feel free to add more crushed saltine crackers.
Recipe FAQ's
Lions Mane Mushrooms are a type of medicinal and culinary mushroom. Long used in traditional Chinese medicine, lion's mane is widely available in supplement form as well as whole to cook with. I get mine at my local farmers market! They are white and look kind of freaky but they have a lot of supportive health benefits!
When cooked, the mushroom takes on a meaty and delicate texture. It shreds really easily and I have found that it is the perfect dupe for crab or shellfish in recipes!
Lion's mane mushrooms can last up to a week in the fridge, but it's important to store them properly. If not stored correctly, they may go bad within only a day or two. The guy at my farmers market told me to keep them in the brown paper bag that they come in, so I always go by that rule of thumb and try to use them within 3-5 days of purchase.
Other Great Recipes You Will Love!
Lions Mane Crab Cakes
Equipment
- 1 Food Processor
- 2 Mixing Bowls
- 1 Cookie Sheet
Ingredients
- 2 Tablespoons ground flaxseed
- 4 Tablespoons water
- 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 nori 1 large sheet
- 3 large Lions Mane Mushrooms
- Half sleeve of saltine crackers approx. 15 crackers
Instructions
- Preheat the oven to 450 degrees.
- In a small bowl, add the flaxseed and water and set aside.
- With clean hands, gently shred the Lion mane mushrooms and add them to a bowl.
- Add the crackers, parsley, seasonings, mayonnaise, mustard, nori, and soy sauce, and lemon juice to a food processor and blend until roughly combined. You do not want to puree but you do want to get. everything roughly combined.
- Add the cracker mixture and the flax eggs to the mushroom mixture and mix until well combined.
- Using ¼ cup increments, form the crab cakes into patties 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.
- The mixture will be wet but should be dry enough to form patties. If the mixture is too wet and sticks to your hands, feel free to add more crushed saltine crackers.
Nutrition
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
Holly says
I love using hearts of palm as a substitute for crab! These cakes are delicious and definitely will satisfy a seafood craving!
kaydimaggio says
Yes! It makes the perfect substitute!
Anaiah says
Absolutely in love with all of your recipes! These vegan crab cakes are soo gooood! Seafood is what I miss most so this definitely helps when I'm craving!
kaydimaggio says
Me too girl! Glad you enjoyed these! 🙂
Andrea White says
Woah! These look awesome! I was never into seafood before turning vegan but these look really really good. YUM!
Emily says
We loved how the nori added an "ocean" flavor to this tasty dinner! Thank you for sharing the recipe for these delicious vegan crab cakes with hearts of palm!
Choclette says
Oh how interesting. Never thought to try and make vegan crab cakes. They sound really good.
kaydimaggio says
They are delicious!
Aimee R says
These look wonderful. Hearts of palm give such a great texture!
kaydimaggio says
They really do!
Chrissaysnature says
These cram cakes look absolutely delicious! I will save this recipe for later! Thank you!
kaydimaggio says
Thank you! 🙂
Sage says
This made a wonderful lunch and my family enjoyed it. We loved all of the flavors in this. I never tried hearts of palm before but they make a great vegan crab alternative!
kaydimaggio says
Thank you! Glad everyone loved it!
Lucy says
This is the perfect vegan fish substitute! I love your unique version of crab cakes using hearts of palm instead of jackfruit. This is a delicious and satisfying meal that is perfect for the whole family. Thank you!
kaydimaggio says
Thank you Lucy! I love how hearts of palm have a milder flavor than jackfruit!
Joshua says
I never thought I could make a vegan crab cake that would taste good. This turned out amazing! The hearts of palm were delicious in this. Great recipe!
kaydimaggio says
So glad you loved them!
Julia Y says
Who would have thought that these vegan crab cakes could be so good. We loved them, full of flavour and really delicious.
kaydimaggio says
So glad you loved them!
chloe says
hi, how can i keep the flavors but make this recipe gluten free?
kaydimaggio says
Hi Chloe, you can make this recipe gluten-free by using gluten-free saltine crackers.