P’s Mushroom Crab Cakes

P’s Mushroom Crab Cakes

See video at bottom to watch the process!
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Course: Appetizer, Dinner, lunch, Main Course, Side Dish
Cuisine: American
Keyword: Fish, Dinner, Main Course, Mushrooms, Sides, Vegetarian
Prep Time: 20minutes
Cook Time: 5minutes
Servings: 2Servings


  • 16×16 Cheese Cloth


  • 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


  • 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.