Lion's Mane Crab Cakes

Directions

1. Pull the Lion’s mane apart to shred it into small pieces.



2. Cook the Lion’s Mane on high heat in a large pan with 2 tablespoons of oil, ground seaweed, and Cajun seasoning for 5-7 minutes, or until the mushroom is cooked and has released its moisture. Remove them from heat and let cool.



3. Mince the peppers and crush the crackers if that still needs to be done while you wait for the Lion’s Mane to cool.



4. Once the Lion’s Mane is cool, squeeze out about half of the moisture. You can use a ricer or just your hands. Mix in the peppers, dill, crackers, and mayo. Season with a little salt and pepper. 



5. Roll the mushroom mixture into 16 equal sized balls. Place the ball on a parchment lined plate or container and place them in the freezer for at least a half hour (an hour is best). The parchment paper keeps the crab cakes from freezing to the bottom of the plate.



6. While the crab cakes freeze, make the egg mixture and pako mixture. Whisk together the egg replacer, tabasco, and Cajun seasoning. In a separate bowl combine the panko, flour, and baking powder. Make the Red Pepper Mayo by pureeing all the ingredients until smooth.



7. Fill a pot with a few inches of oil so that the crab cakes can be fully or at least mostly submerged. Heat the oil to 300 degrees Fahrenheit (medium to medium high heat).

8. Take the crab cakes out of the freezer and roll each ball this the egg mixture and then into the panko mixture. Cover a plate in paper or lint-free towels.



9. Fry each crab cake until they are golden brown. If they are not fully submerged, be sure to roll them over half way through. When they are the correct color, remove the crab cakes from the oil and place on the covered plate to drain.



10. Serve the crab cakes with the Red Pepper Mayo and Enjoy!