L I O N ’ S  M A N E   C R A B   C A K E

I N G R E DI E N T S
• 1/2 pound (2 pints) Lion’s Mane Mushroom
• 2 tbs Extra Virgin Olive Oil
• 2 cloves garlic
• 2 tbs Greek yogurt (organic mayonnaise can be used as a substitute)
• 1 tsp soy sauce
• 1 cup organic bread crumbs
• 1/4 cup diced onion
• 1 egg (you can easily make this recipe vegan by replacing this with a”flaxseed” egg)
• splash of white or red wine vinegar
• 2-3 tbs fresh chopped parsley
• 1 tsp smoked paprika
• lemon juice from 1/4 lemon
• 3-4 tbs coconut oil (or alternative) for cooking the cakes
• Salt and Pepper to taste

For remoulade:
• 1/4 cup non or low-fat organic Greek yogurt
• 2 tbs Dijon mustard
• 1 tsp smoked paprika
• juice of 1/4 lemon

D I R E C T I O N S
• Dice Lion’s Mane mushroom into large pieces. Toss in olive oil and roast in oven, with garlic at 350 degrees for 30-40 mins. Turn halfway through. The mushroom will shrink substantially as the water cooks out.
• When ready, put mushroom and garlic mixture in food processor and pulse 4-5 times until mix is broken down in smaller chunks.
• In a separate bowl mix together the egg, soy sauce, Greek yogurt, lemon, chopped parsley, salt and pepper. Use a whisk to evenly mix the wet ingredients. Add breadcrumbs, onions and pulsed mushroom mixture.
• *If you choose, you can saute the onions instead of using raw onions. To do so, cook in a saute pan on medium-low with coconut oil, slowly sweating the onions until translucent (about 5-7 minutes).
• Use an ice cream scoop or tablespoon (depending on the desired size of the crab cakes) to measure equal portions of crab cakes. With your hands, form into cakes.
• Heat coconut oil in non-stick pan on medium heat and fry until lightly browned on both sides.
• Finish with a touch of sea salt
• For remoulade: Using a whisk, mix yogurt, mustard, parika, lemon juice and salt and pepper.

ENJOY!