Lion’s Mane Crab Salad

This Lion’s Mane Crab Salad delivers a convincing seafood-inspired experience, with shredded Lion’s Mane mushrooms mimicking the tender, flaky texture of crab meat. Seasoned with zesty Old Bay and a dash of Tabasco for a flavorful kick, the savory mushroom mix sits atop a fresh bed of arugula—perfect as a light, satisfying salad or piled onto a bun for a mouthwatering plant-based crab roll.

 

Category: Salad          Servings: 5          Cook Time: 35 Minutes

 

Ingredients

1/8 cup canola oil

6 eggs (beaten)

2 ½ tablespoons old bay seasoning

1 pound Lion’s Mane mushrooms (sliced)

½ cup mayonnaise

1 ¼ cup celery (small diced)

1 cup shallots (minced)

2 tablespoons parsley (chopped)

1 teaspoon celery salt

½ tablespoon tabasco

1 pound arugula

½ pound shredded carrots

½ cup Truffle Honey Mustard Dressing (see recipe)

¼ cup sliced almonds

Directions

1. Preheat the oven to 350° F and coat two baking sheets lightly in canola oil.
   
   
2. In a large mixing bowl, beat the eggs with the old bay seasoning. Stir in the slices of Lion’s Mane until all the liquid is absorbed and the mushrooms are coated.
   
   
3. Spread the Lion’s Mane onto the prepared baking sheets in a single layer and place into the preheated oven. Roast for 10 to 15 minutes, stirring and flipping the mushrooms half way through to ensure even cooking. Remove them from the oven and place on a rack to cool.
   
   
4. When the Lion’s Mane is cool, hand tear the slices apart so that it resembles shredded meat. Place into a bowl with the mayonnaise, celery, shallots, parsley, celery salt, and tabasco. Stir together until the ingredients are fully incorporated.
   
   
5. Top a bed of arugula with the Lion’s Mane mixture, shredded carrots, dressing to taste, and sliced almonds. Enjoy!