Lion’s Mane ‘Crab’ Cakes

From what I am hearing, celeriac can be kind-of intimidating. And you’re not wrong. It’s ugly, knobby, sometimes furry, and very good at accumulating dirt in all its myriad nooks and crannies. Like, what do you do with something like THAT? Well, the answer is pretty much anything…. and you should. It has a lot of fiber, which is associated with regulating blood glucose. It is high in vitamin K which is good for bone health, and vitamin C, which is great for immunity and lowering blood pressure. Oh, and it’s DELICIOUS both raw or cooked. I would like to share a couple recipes highlighting this ‘gorgeous’ root vegetable that is similar to celery in flavor, but more intense and earthy… almost nutty. And I am not going to even start with the lion’s mane mushrooms! They are a powerhouse of nutrients, and now that crab is up to $50/lb due to supply chain issues, these ‘crab’ cakes taste just as awesome, and are more sustainable. I made them for some friends and they couldn’t even tell the difference. I  hope you enjoy!

Lion’s Mane ‘Crab’ Cakes
(makes 8 cakes)

¾ lb Lion’s Mane mushrooms
½ cup mayo (try making your own!)
1 tsp dijon mustard
1 tsp worcestershire
2 tbsp minced parsley
2 cloves minced garlic
A squeeze of fresh lemon juice if you didn’t make your own mayo
⅛ cup minced onion
3 finely chopped green onions
¼ cup minced celeriac
1 egg, beaten
1 tbsp fish sauce
Salt and pepper to taste
¾ cup panko
Splash avocado oil for cooking


  1. Pull the lion’s mane as if you were pulling apart string cheese. Shred until it resembles lump crab meat.
  2. Mix the liquid ingredients together (mayo, dijon, worcestershire, egg, fish sauce)
  3. Mix the dry ingredients (pulled mushrooms, parsley, garlic, onion, scallion, celeriac)
  4. Add the liquid ingredients to the dry ingredients. Mix
  5. Heat a skillet on medium heat and add avocado oil
  6. Add the panko to the mixture last second, then divide into 8 equal portions. Add 4 to the skillet at a time, until golden brown on both sides. (about 2-3 minutes on each side)
  7. Serve with some lemon and aioli or tartar sauce and enjoy immediately.