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Prep time
1 hour
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Cook time
40 minutes
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Serves
2 to 4
Author Notes
New Years Day lands in the midst of Dungeness Crab season in the Pacific Northwest. If you can get your hands on some fresh crab, or even better, crab meat that has already been cooked and cleaned (otherwise known as "shake" for the technique of cracking the shell and shaking out the meat) then you are in for a glorious treat. In the off season, using Lion's Mane Mushroom makes for an exceptionally delicious vegetarian version that will have you making this Lion's Mane Crab Cakes recipe throughout the entire year. —Kathryn Waters
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Ingredients
- Crab Cakes
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1 pound
Lion's Mane mushrooms, roughly torn into bite size pieces or cooked lump crab meat (or a combination of the two)
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1/2 cup
almond flour or panko bread crumbs
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1/4 cup
green onion, finely chopped
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1/4 cup
red bell pepper, finely chopped
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1
pasture raised egg
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2 teaspoons
dijon mustard
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1/2 teaspoon
seasoned salt
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1/2 teaspoon
smoked paprika
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1/4 teaspoon
freshly ground black pepper
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dash
hot sauce
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semolina flour, yellow cornmeal, or almond flour, for coating
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Kosterina Olive Oil, for cooking
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fresh chives, finely chopped for garnish
- Tartar Sauce
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1/2 cup
cultured sour cream or grass fed Greek yogurt
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1
fresh lemon, zest and juice
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1 tablespoon
capers, diced
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1 tablespoon
fresh dill (or tarragon or cilantro), finely chopped
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1
garlic clove, minced
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1/2 teaspoon
seasoned salt
Directions
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In a medium bowl, add the mushrooms and/or crab meat, panko, green onion, and red bell pepper. Use a fork to gently mix together.
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In a small bowl, using the fork, whisk together the egg, mustard, salt, paprika, and hot sauce.
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Fold the egg mixture into the crab mixture. Shape into 8 patties, placing the patties in a single layer on a baking sheet.
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Cover and place the crab cakes in the refrigerator to chill for at least 30 minutes.
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Meanwhile, make the tartar sauce. In a small bowl, mix together the cultured sour cream, lemon zest, lemon juice, capers, dill, garlic, and seasoned salt. Place in the refrigerator.
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NOTE: When ready to cook, crab cakes can be baked in the oven at 475F for 20 minutes or continue on with these directions for pan frying.
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Preheat a cast iron or stainless steel skillet over medium heat. Coat the skillet with a tablespoon of olive oil and heat until shimmering..
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Working in batches, sprinkle with or dredge each crab cake in semolina flour and then place on the hot skillet. Don't overcrowd the pan, usually 3 or 4 crab cakes at a time.
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Cook the cakes, turning once, until golden brown and crispy, 3 to 5 minutes per side.
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Transfer crab cakes to a platter. Option to place cooked crab cakes on a baking sheet and place in a 200F degree oven to keep warm until serving.
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Garnish crab cakes with fresh chives and serve with lemon wedges and tartar sauce on the side.
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Enjoy! With love from my kitchen to yours.
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