Tempeh and Lion’s Mane “Crab” Cakes
Makes 6 Servings.
40 minutes prep (includes chilling the mixture), plus 12-15 minutes cooking.
Step 1: Make Your Tempeh Mix
Ingredients
6-8oz tempeh, cubed small
1 small onion, finely minced
3 tbsp oil
Procedure
Dice the tempeh into small 1/4” cubes and finely mince your onion. Heat a pan to medium heat with oil and add your tempeh lightly brown for 3 minutes. Then add the onion and cook until translucent. Add to a mixing bowl.
Step 2: Add in Lion’s Mane Mushroom Mix
Lion’s Mane mushroom — enough for 3 cups shredded
4 cloves garlic, finely minced
1 jalapeño, finely minced
1 bunch scallions, thinly sliced (green & white)
1/2 cup, Cilantro rough chop (you could sub parsley)
3/4-1cup, Panko breadcrumbs
1 Tbsp Old bay or Toragashi
1 tsp salt
2 tsp pepper
Procedure
Shred your mushrooms into thin strands into the bowl of tempeh and onion. Chop all remaining ingredients as described above, and mix into the rest. Add your spices and salt.
Step 3: Fold in a Binder
Ingredients
1/3c mayo (Duke’s or homemade)
3 tsp Tabasco
1.5 tbsp Soy sauce, Liquid Aminos, or Worcestershire Sauce
1 lemon, juiced
1 egg
Procedure
Mix all until well combined. Fold into your mushroom, tempeh mixture. Let the mixture rest for 20-30 minutes in the fridge. (Do not skip this step!)
Step 4: Forming Patties
Using a mason ring, biscuit cutter, or cup that is roughly 3-4” inches in diameter, press into the mold until the mixture is uniform with the mold. Organize your patties onto a plate. Pre-heat your oven to 350F (you will fry them briefly first).
Step 5: Cooking Patties
Add enough oil to cover your cast iron pan. Heat pan to medium-high heat. Cook the first side for about 4-5 minutes until its well browned. Flip your patties and sear again for about 3 minutes. Place onto a sheet pan and finish in the oven for 8 minutes.
Suggested Accompaniments:
Spring salad, cucumber salad
Make it a crab cake burger
Pair with roasted vegetables
Sauces—this guide from Food and Wine is an excellent resource. Enjoy!