Lion's Mane Crab Cakes
8 oz. fresh Lion's Mane mushroom
1/3 cup plain panko breadcrumbs
1 tbsp chopped Italian parsley, plus more for garnish
1/4 tsp sea salt
1/4 tsp freshly cracked pepper
1 flax egg (or other egg/egg substitute)
1/2 tbsp Dijon mustard
3 tbsp vegan mayonnaise
1 tsp vegan Worcestershire sauce
1/4-1/2 tsp hot sauce
3 tbsp olive or vegetable oil for frying (or cooking spray for air frying)
Pull the mushroom apart into small shreds about ¼" wide, or cut with a knife if you're in a hurry.
Transfer to a medium-sized bowl and add the panko, parsley, salt, and pepper. Set aside.
In another small-medium bowl, stir together the prepared "egg", mustard, mayo, Worcestershire sauce, and hot sauce until combined.
Pour the wet ingredients over the lion's mane mixture, scraping all of it out with a spatula. Mix together very well. Using your hands works best. It's important the mixture holds together well. If it's too wet, add a little more breadcrumbs, if too dry, add a little more mayo or a tiny bit of water.
Divide the mixture into 4 sections and press each very firmly into "cakes." Refrigerate for 15 minutes to help them gel together if you'd like.
Heat the oil in a skillet over medium-high heat until hot and shimmery. Carefully cook the cakes until crispy and golden, about 4 minutes per side.
Transfer to a paper towel-lined plate to drain some of the oil. Serve immediately.