Edible Sacramento Fall 2022

Crabby Lion’s Mane Mushroom Crab Cakes (courtesy of Brendan Linnane, owner, Foggy Dew Fungi in Newcastle. Serves 4)

8 ounces lion’s mane mushroom 8 ounces crab meat or surimi 2 eggs ¼ cup green onion, finely diced ¼ cup red pepper, finely diced 2 cloves garlic, minced 4 tablespoons mayonnaise 1 tablespoon Worcestershire sauce 1 teaspoon Old Bay seasoning

½ teaspoon curry powder 2 teaspoons Dijon mustard 1 tablespoon parsley, finely chopped Salt and pepper, to taste 1 cup panko breadcrumbs (or more as needed) 4 tablespoons extra-virgin olive oil (or more as needed) Lemon wedges Microgreens, for garnish (optional) Hand shred lion’s mane mushrooms into small pieces resembling texture of flaky crab. Pick over crab meat for any shell pieces, and gently flake meat. Add to shredded mushrooms. In large bowl, combine eggs, mayonnaise, green onion, red pepper, Worcestershire sauce, Old Bay seasoning, curry powder, Dijon mustard, parsley, salt, and pepper. Mix until fully incorporated. Add shredded lion’s mane mushroom-crab mixture to mayo mixture and gently mix. Fold in panko breadcrumbs, adding more if needed. Mixture should hold together. Form mixture into 8 equal-sized round, flat patties, about ½ to ¾ inch thick. In a sauté pan, heat oil over medium-high heat. Cook mushroom-crab cakes for about 3 minutes on each side, turning once. When done, the cakes should be golden brown and cooked through.

Garnish with microgreens, if desired. Serve immediately with lemon and tartar sauce (recipe below).

For quick tartar sauce: ½ cup mayonnaise 1 teaspoon Dijon mustard 2 tablespoons dill pickle relish 2 tablespoons capers, crushed ½ teaspoon Old Bay seasoning

For a delicious Creamy Chicken and Oyster Mushrooms recipe, visit Ediblesacramento.com.

Combine all ingredients in small bowl. Serve immediately or refrigerate.

40 FALL 2022

edible Sacramento e i le