Cook it like a chef
Lion’s Mane
Lion’s Mane Crab-Style Cakes
Crisp, golden cakes with a flaky centre, fresh herbs and lemon—ideal with salad or tucked into a brioche bun.
What you’ll need
Ingredients
- 1 × 250g punnet Farmer Tom’s lion’s mane
- 1 egg, beaten
- 50g panko breadcrumbs, plus extra for coating
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 2 spring onions, finely sliced
- 1 tbsp chopped flat-leaf parsley
- ½ tsp smoked paprika
- ½ lemon
- 2 tbsp rapeseed or olive oil
- Sea salt and black pepper
Into the pan
Method
- 01
Tear the lion’s mane into fine, crab-like shreds. Cook in a dry frying pan over a medium heat for 5–6 minutes, stirring, until softened and the excess moisture has evaporated. Leave to cool slightly.
- 02
Mix the mushroom with the egg, 50g panko, mayonnaise, mustard, spring onions, parsley, paprika and a squeeze of lemon. Season well.
- 03
Shape into four compact cakes. Press each side into a little extra panko, then chill for 10 minutes if you have time.
- 04
Heat the oil in a frying pan over a medium heat. Cook the cakes for 3–4 minutes on each side until crisp and deep golden.
- 05
Serve with lemon wedges and a spoonful of mayonnaise or tartare sauce.