Lion's Mane "Crab" Cakes

I grew up going to the Chesapeake Bay, boating, catching crabs, and dousing them in Old Bay Seasoning. I later lived in Cape May, NJ working as a waitress at a seafood restaurant on the marina. We got a discount on food and I ate a crab cake sandwich almost every shift. To say I used to love crab cakes would be an understatement! When I made the switch to plant based, I really really missed my seafood fix! That was until I tried making these Lion's Mane "Crab" Cakes!! They are insanely delicious and it blows my mind how similar the taste and texture are to the real deal. On top of that, Lion's Mane is loaded with medicinal benefits, it is especially beneficial for those with inflammation, gut imbalances, diabetes, depression, dementia and low immune function.

Recipe for 2 Cakes:
1 pint Lions Mane (I used some I found on clearance Lemon Street Market but normally I get mine from Unkle Fungus)
1/4 cup onion
1 clove garlic
1 scallion
1 flax egg
1 tbsp vegan garlic mayo
1/3 cup bread crumbs
Cognitive Function Cordyceps Ghee
Old Bay seasoning to taste








Dice onion and garlic, sauté with ghee/olive oil/coconut oil in a cast iron skillet. (I avoid any other material pan when cooking. Teflon is no good.) Break apart lions mane into bite sized pieces, add to skillet. Sauté a few minutes, being sure not to overcook the mushrooms. In glass bowl, make flax egg (I use Bob's Red Mill) and add vegan mayo, Old Bay seasoning, diced scallion, sautéed mushroom mixture, bread crumbs and salt/pepper to taste. Using hands, form 2 even cakes. Add some ghee/oil to skillet, fry each side to perfection. Serve over mixed greens with some homemade cocktail sauce! (I use equal parts Tessemae's ketchup and horseradish) Enjoy!!!