Ingredients:
· ½ lb Lion’s mane mushrooms
· 1 14 oz can of jackfruit (chop it up a bit)
· ½ cup chopped Yellow or red onion
· 3 cloves of garlic
· ¼ cup chopped chives
· 2 tbsp chopped parsley
· ½ juice of a lemon
· 1 Tbsp vegan mayo
· 1 tsp Dijon mustard
· 1 tsp old bay
· 1 tsp slap ya mama (or your fave season all)
· ½ tsp lemon pepper
· ¼ tsp salt (I use Himalayan or sea salt)
· 1 tsp smoked paprika
· ½ cup panko bread crumbs
· ¾ cup almond flour
· 2 Tbsp flax meal
· Equivalent of 1 egg for egg replacer OR 1 tbsp flax meal minced with 2.5 Tbsp of water to make flax egg
· Coconut or avocado oil spray
Instructions:
· Preheat oven to 350
· Mix your choice of egg replacement & set aside
· Rinse lions mane mushroom and separate into crab like pieces & place on a baking sheet with minced garlic. Sprinkle w/ salt & spray with coconut or avocado oil & bake for about 10 minutes
· While baking, mix all other ingredients in a bowl except for the flours and egg replacement (taste & add more seasoning of your choice if necessary)
· Mix in almond flour & flax meal, & egg substitute (If crab cakes are too wet to assemble mix in more flour and/or place in fridge for about 10 minutes)
· Once mixture is ready begin to mold crab cakes patty style (yields about 6 crab cakes depending on your size preference)
· Line baking sheet w/ parchment paper & place in oven for 30 minutes (you can flip at halfway point if you’d like)
· Optional: At end turn on broiler to crisp top of crab cakes if you’d like (brushing the top with grapeseed oil or vegan butter helps)