Lion’s Mane mushrooms have the perfect texture to
replicate crab meat. With tabasco and old bay for added flavor, this mushroom
mixture on a bed of arugula is a delicious seafood-esque meal. Try it on a bun for
an imitation crab roll.
Lion’s Mane Crab Salad
Rated 3.3 stars by 12 users
Category
Salad
Servings
5
Cook Time
35 minutes
Ingredients
1/8 cup canola oil
6 eggs (beaten)
2 ½ tablespoons old bay seasoning
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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
Preheat the oven to 350° F and coat two baking sheets lightly in canola oil.
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.
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.
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.
Top a bed of arugula with the Lion’s Mane mixture, shredded carrots, dressing to taste, and sliced almonds. Enjoy!
