Step 1: Prepare the Crab Cakes:
Prepare the Flax Egg: Combine ground flaxseed and non-dairy milk. Let sit for 5 minutes to thicken.
Cook the Mushrooms: Hand-shred the Lion's Mane mushrooms into small pieces resembling flaky crabmeat. Place in a sauté pan and cook over medium heat, stirring occasionally, for 5 minutes until the mushrooms release moisture and soften.
In the same pan, add the onion with 1 tablespoon of water. Sauté over medium heat until tender and translucent, about 3–5 minutes. Remove from the pan and set aside to cool.
Sauté the Onion:
Combine Wet Ingredients: In a large mixing bowl, combine the sautéed onion, flax egg, vegan mayonnaise, vegan Worcestershire sauce, seasoning blend, Dijon mustard, parsley, black pepper, and smoked paprika. Stir well to incorporate.
Mash Beans: Mash the white beans with a fork or blend in Vitamix until mostly smooth with some chunks for texture. Add the beans to the mixing bowl.
Add Mushrooms and Flour: Fold in the cooked mushrooms and flour (or breadcrumbs) until the mixture holds together. Adjust consistency if needed by adding more flour/breadcrumbs or a splash of non-dairy milk.
Form Patties: Divide the mixture into 4–5 equal portions and shape into flat patties about 1/2 inch thick.
Step 2: Cook the Crab Cakes:
Baked Option:
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place patties on the sheet with ice cream scoop and press down to shape.
Bake for about 20 minutes, flipping halfway through, until golden brown and firm.
Pan-Fried Option:
Heat a sauté pan over medium heat. Wipe a small amount of oil in pan with a paper towel or cook dry if preferred. Cook each patty for 3–4 minutes per side until cooked through.
Step 3: Serve:
Serve immediately with lemon wedges for garnish.
For Vegan Mayonnaise:
Blend all mayonnaise ingredients in a high-powered blender until smooth and creamy. Store in a covered container in the refrigerator for up to 1–2 weeks.
For Vegan Worcestershire Sauce:
Blend all Worcestershire sauce ingredients in a high-powered blender until smooth. Store in a covered container in the refrigerator for up to 1–2 weeks.
Note:
Longer vegan mayonnaise recipe: place 1/2 cup raw cashews, 1 (12.3 oz box) silken tofu, 1 tablespoon white miso, 1 tablespoon onion powder, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon hemp seeds, 1 teaspoon lemon juice, 1/4 teaspoon celery seed and 1/4 teaspoon
nutritional yeast in a high-powered blender and process until creamy. Store refrigerated in a covered container for 1-2 weeks.
Store vegan Worcestershire sauce refrigerated in a covered container for 1-2 weeks.
