If you spot a shaggy white mushroom at the farmers’ market that looks like a pom-pom, grab it. That is lion’s mane, and it makes the crispiest Lion’s Mane Crab Cakes. When you tear it into shreds, it looks and bites like lump crab, and it soaks up Cajun spices beautifully. Pan-fry them for an easy appetizer or a light dinner in about 30 minutes.
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❤️ Sandi’s Recipe Summary
The Quick Bite: These crispy lion’s mane crab cakes use shredded mushroom for a flaky, crab-like texture. They are gluten free, easy to pan-fry, and ready in 30 minutes. If you are vegetarian, I list which brands of Worchestershire to use that are anchovy free in the Ingredient notes.
I am excited about this new gluten free lion’s mane crab cake recipe. I am a huge exotic mushroom fan, and we have this incredible mushroom vendor at our farmer’s market, and they always have at least 8 or 9 different varieties of fresh mushrooms.
Lion’s mane is one of my favorites because of its texture and flavor. When it is torn, it has a similar texture to crab, which makes it perfect for making these vegetarian Lion’s Mane Crab Cakes.
Real crab meat is expensive, and many imitation crab brands contain gluten. You can get the same flavors and textures using lion’s mane mushrooms! If you are up to trying something new, I encourage you to try this easy lion’s mane crab cake recipe!
Need another mushroom recipe? These Gluten Free Fried Mushrooms feature both lion’s mane and shiitake mushrooms. We also love this Gluten Free Salmon Cakes recipe.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Lion’s Mane – You can find this mushroom at the farmer’s market and in specialty grocery stores like Sprouts and Whole Foods.
- Gluten Free Bread Crumbs or Panko – Use store-bought or make my homemade Gluten Free Bread Crumbs.
- Eggs – Use large eggs. Eggs are important to bind the ingredients together.
- Mayonnaise – Any variety is okay, regular or vegan. Just ensure it is gluten free.
- Worcestershire – Use a gluten free brand like Lea and Perrins. (Note: This brand is not gluten-free in Canada.) If you are vegan or vegetarian, use a vegan Worcestershire like 365 Vegan Worchestershire. (Find it at Whole Foods.)
- Onions – Use yellow or sweet yellow onions.
- Bell Pepper – Use any color. I used orange in my recipe.
- Parsley – Fresh or dried. Fresh flat-leaf parsley is best.
- Garlic – Use freshly minced garlic or garlic powder.
- Cajun Seasoning – I used Zatarain’s, but Old Bay works well too.
- Oil – Use an oil that has a high smoking point. I talk a lot about using the right oil because it is essential, so your oil doesn’t leave a rancid aftertaste in the food you fry. I used canola oil to pan-fry this recipe, but I also like avocado oil.
How to Make Lion’s Mane Crab Cakes (Step-By-Step)
Step 1: Prepare your lion’s mane. You want to be careful how you wash your mushrooms. They absorb water, so keep them as dry as possible. I like to dampen a paper towel and brush dirt off the mushrooms.
Step 2: Tear up the lion’s mane into shreds, as shown in the photo. Have the shreds vary in size.
Step 3: Heat the oil in a pan over medium heat. Add the lion’s mane.
👀 Sandi Says: Some recipes do not pre-cook the lion’s mane to release the water in the mushrooms. I have tested both ways and found it is best to cook the lion’s mane so the crab cakes turn out crispy.
Step 4: Mushrooms release water as they cook. Use a paper towel to squeeze the water out of the lion’s mane shreds. Otherwise, your lion’s mane crab cakes will be mushy, not crispy.
Step 5: Put the cooked lion’s mane and ingredients into a large
Step 6: Heat a cast-iron skillet with some of the oil. When the oil is hot, drop some patties onto the skillet. I used avocado oil, but canola oil or another light, unflavored oil will work. I do not recommend olive oil because it is not good for frying.
🔑 Sandi says: A good way to know the oil is hot enough is to use a digital thermometer. The oil should be between 350-375ºF. If the oil is not hot enough, the cakes absorb oil and fall apart before a crust can form. Hot oil sets the outside quickly.
Step 7: Cook the cakes over medium heat until golden on both sides, varying between 4-5 minutes per side. The egg, mayonnaise, and panko hold these together so they shouldn’t fall part while cooking. That being said, be sure to flip them carefully using a metal spatula.
Remove the cooked cakes onto a paper towel-lined plate. The paper towel helps absorb excess oil. If the oil in the pan gets low, add more and let it heat up before adding more lion’s mane crab cakes.
Dipping Sauce Ideas:
- Sriracha and mayonnaise (see the recipe card for the recipe)
- Tartar sauce
Frequently Asked Questions:
I find fresh lion’s mane in our local grocery stores and farmers’ markets.
Lion’s mane mushrooms have a mild, earthy flavor. They absorb flavor and take on the flavor of the seasonings used.
The best way to store lion’s mane is in a paper bag in your refrigerator. It will keep fresh for up to a week.
I have not personally baked these, but my reader Cathy, who commented on the recipe, said she baked them at 400ºF for 10 minutes on each side, and that they turned out great.
If your lion’s mane crab cakes fell apart, it is most likely because you flipped them too soon.
More Gluten Free Mushroom Recipes:
- Gluten Free Fried Mushrooms – Make in your air fryer or in oil.
- Gluten Free Stuffed Mushrooms – Filled with sausage and cheese!
- Chicken Soup with Shiitake Mushrooms – An easy, hearty soup.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Lion’s Mane Crab Cakes (Tastes Just Like Crab Cakes!)
Ingredients
- 8 ounces lion's mane
- 1 large egg
- ⅓ cup gluten free panko or bread crumbs * see note
- ¼ cup diced onion
- ¼ cup diced bell pepper diced, I used yellow pepper
- 2 tablespoons mayonnaise regular or vegan
- 1 teaspoon Worcestershire sauce * see note
- 2 teaspoons chopped parsley finely chopped!
- 1 ½ teaspoons cajun seasoning * see note
- ½ teaspoon garlic powder or one clove minced
- ½ teaspoon salt
- black pepper to taste
- 1 tablespoon avocado oil
- ½ cup avocado or canola oil
- ¼ cup mayonnaise
- 1 teaspoon sriracha
- ⅛ teaspoon salt
Equipment
Method
- Use a damp paper towel to wipe the 8 ounces lion's mane clean. I do not recommend washing it under direct water because it will absorb that water.
- Pull apart the lion's mane in shreds. Put in a large bowl.
- In a pan, heat the 1 tablespoon avocado oil on medium heat. Add the lion's mane.
- Sauté the lion's mane for 5-8 minutes until it releases its water. Use paper towels to squeeze the lion's mane to remove all moisture. The drier it is, the crisper your crab cakes will turn out.
- Put the cooked lion's mane into a large mixing bowl. Add 1 large egg, ⅓ cup gluten free panko or bread crumbs, ¼ cup diced onion, ¼ cup diced bell pepper, 2 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 2 teaspoons chopped parsley,1 ½ teaspoons cajun seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, and black pepper to taste. Mix well.
- Form patties and place them on a large plate.
- Heat the 1/2 cup avocado or canola oil in a skillet. Test to see how hot the oil is with a digital thermometer. The oil should be between 350-375ºF. When the oil is hot, add the crab cakes to the hot oil.
- Cook for 4-5 minutes on each side until each side is golden. Remove from the pan with a slotted spatula. Place the crab cakes on a paper towel-lined plate.
- Serve hot.
- In a small bowl, mix ¼ cup mayonnaise, 1 teaspoon sriracha, and ⅛ teaspoon salt, or just top the lion's mane crab cakes with sour cream.
Nutrition
Notes
- Use gluten-free panko or bread crumbs. You can use store-bought or make these gluten free bread crumbs.
- I used Zatarain’s Cajun seasoning. Old Bay also tastes great.
- Be sure to use a gluten free Worcestershire sauce. I used Lea and Perrins.
- Store leftover lion’s mane crab cakes in an airtight container in the refrigerator. They will keep fresh for up to 3 days. To re-crisp them, air-fry for 5-6 minutes at 360º F or bake for 15 minutes.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Over the top delicious 🙌🏻
I put mine on a roll, but it could easily go in a lettuce wrap or a plate.
I also took the mayo/sraicha dressing and made a slaw out of it mainly because I had the ingredients in my fridge. I chopped up purple cabbage, mango, and thin sliced red pepper.
Instead of frying it, I baked it at 400 degrees, 10min on each side on a lined parchment sheet.
I would make this again and again.
Ooh, I love your salad idea. Thank you so much for sharing it with us. Thank you for coming back to leave such a kind review. I am really glad you enjoyed my recipe.
As a personal chef, I’ve been experimenting with more vegan and vegetarian dishes. This was awesome! I tweaked a few things but it was DEE-DAMN-LICIOUS!
Wow, I am honored you enjoyed my recipe, thank you! We are also trying to eat more vegetarian and vegan meals, which can be a bit tricky with gluten-free.
This says it makes 12 cakes???
Hi Stacy, I am not sure your question. It makes 12 lion’s mane cakes, unless you make yours really large.
Sandi, it might have made 4 small cakes, but the only way it would have yielded 12 was if they were meatball sized. Curious why the vast difference. Very delicious, but definitely did not get the same yield.
I serve them as appetizers, so that may help explain the quantity difference?
Delicious crab cakes! We made them according to the recipe and they turned out great. Thanks for sharing!
I am so glad you loved the recipe, Julia. It is amazing how much like real crab these taste! Thank you!
Loved the crab cakes, so did my granddaughter. It was very easy to make and delicious.
I am so glad you tried the recipe. We love Lion’s Mane and the texture is so close to crab that I had to try cooking it in something fun.
Hi Sandi. These look very interesting. I’ll have to look for these mushrooms here.
Just a note though. In case people automatically reach for a product mentioned, Lea and Perrins Worcestershire sauce is NOT gluten free in Canada.
This is a reminder to always check the labels as products can vary from country to country and/or they can change formulations.
Thank you so much for bringing this up, Sam. I didn’t realize Lea and Perrins isn’t gf in Canada. That frustrates me when companies aren’t consistent.
Me too. And it’s not even only from country to country that this happens.
Clover Leaf sells a fake crab in a four – pack at Costco that is GF, but the individual packages sold in the grocery stores contain wheat starch. Go figure. You always have to be SO careful and not make assumptions.
Agreed! I wrote an article about imitation crab on the blog because of all of the confusion and issues.
I know all about imitation crab. Unfortunately I found out the hard way a long, long time ago.
What I meant to say was that the individual packages in the grocery store were made by Clover Leaf as well, so even when you think that a BRAND is safe for a particular item this isn’t always so.
Gluten Free buyer beware!