P’s Mushroom Crab Cakes

Equipment
- 16×16 Cheese Cloth
Ingredients
- 8 oz Lions Mane Mushrooms [can use trumpets chopped fine]
- 2 tbsp water
- 1/4 cup onions chopped fine
- 1/4 cup rolled oats [organic]
- 1/4 cup flax meal
- 1 1/2 tsp Old Bay Seasoning
- 2 tbsp Nutritional Yeast
- 1 clove Garlic
- 2 tbsp Plant perfect vegan mayo
- 1/4 tsp Fresh ground black pepper
- 1/2 cup almond flour
- 2 tbsp avocado oil
Instructions
- Peal Lions Mane [If using trumpet, chop]
- Place 2 tbsp water in large skillet and heat to medium heat
- Add mushrooms to skillet and turn to low. We are simly getting some of the water out of the mushrooms and soften. Appox 10 minutes
- Wet cheese cloth and line a culendar, pour mushrooms into cheese cloth and let cool while putting the other ingreadiants together. Once cooled, twish cheesecloth and squeeze juice out of mushrooms. [You can save the juice for tea]
- In a medium bowl measure remaining incredients. Add mushrooms and mix well. I use my hands.
- Plut almond meal on a large place to coat cakes
- Heat Avocado Oil in a large skillet to Med/High heat. [2 min]
- Form, coat and place cake in skillet. Cook 2-3 minutes on each side until golden brown
- Serve over softened arugual & spinach, or by themselves. Garnish with Avodaco, Greek yogurt, Vegan Mayo Aoli, or other clean sauce of choice.