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vegan lions mane cajun crab cakes

Vegan Lions Mane "Crab Cakes"

Justine Colbert
Print Recipe Pin Recipe
Course Appetizer, Main Course
Cuisine American, cajun, French
Servings 2 people

Ingredients
  

Crab "Cake" Ingredients

  • 2 6 oz. lions mane mushrooms
  • 2 tbsp celery minced
  • 1/4 cup red bell pepper minced
  • 1/4 cup shallots
  • 3 tbsp cashew cream or vegan mayo
  • 1 vegan egg follow package instructions from Bob’s RedMill egg replacer (linked above) or sub with one flax egg
  • 1/4 tsp sea salt
  • 1/4 tsp lemon juice
  • 1 1/2 tsp kelp flakes linked above
  • 1 tsp cajun seasoning
  • 2 tbsp of the “Breadcrumbs” mixture below

“Breadcrumb” mixture:

  • 1/4 cup chickpea crumbs OR Simple Mills almond flour crackers pulsed in a food processor until fine crumbs form

Cashew Cream:

  • 1 cup cashews I use unsalted raw or roasted
  • 1/2 cup filtered water
1 tbsp lemon juice
1/2 tsp garlic powder)
1/2 tsp sea salt
  • 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 1 tbsp lemon juice

Cajun “Aoili”

  • 1/2 cup cashew cream
  • 1 lemon juiced
  • 2/4 tsp sea salt
  • 1 tsp cajun seasoning

Additional Ingredients:

  • Arugula serve on (I like to add a little lemon juice and olive oil)
  • 2 tbsp avocado oil for cooking

Instructions
 

  • Start by using your hands to pull apart, the lions made mushrooms and to bite-size pieces.
    Add the lions mane pieces to a sauté pan with water, sea salt, and kelp flakes and sauté on medium heat for 5 to 10 minutes or until cooked down.
  • Transfer the mixture into a cheesecloth or into a strainer and use your hands to squeeze out any excess liquid.
  • Make your vegan egg by following the instructions on the package of the vegan egg, replacer and allow it to sit for a few minutes. (You can substitute with 1 chia seed egg or flaxseed egg)
  • Add the cooked lions mane to a large bowl and add in remaining “crab cake” ingredients.
    Mix together until very well combined and use your hands to form them into patties.
    Add 1-2 tablespoons of avocado oil to your sauté pan and heat on medium heat.
  • Place three of your crab”cake” patties into the sauté pan using tongs.
  • For about five minutes on each side or until slightly crispy.

Cajun "Aoili"

  • Add remaining cashew cream, lemon juice, and Cajun seasoning to a small bowl and mixed together until well combined.
    I like to serve the salad on a bed of arugula with a little bit of olive oil and lemon juice. Please crab “cakes” onto your salad top with Cajun cashew cream sauce, and enjoy!
  • Makes 5-6 crab “cakes”.
Keyword cajun, crab cake, gluten free, healthy, lions mane, lions mane crab cake, plant based, vegan, vegan crab, vegan crabcakes, vegan seafood