Lions Mane Crab Cakes

1 lb lions mane

¼ teaspoon salt

¼ cup minced scallion

¼ cup minced red bell pepper

½ cup panko breadcrumbs

¼ cup high-fat mayonnaise

2 tablespoons chopped herbs (cilantro, tarragon, or Italian parsley)

1 tablespoon Worcestershire or similar

1 teaspoon Old Bay Seasoning

1 large egg

1. Shred lion's mane to look like crab meat. Add mushrooms and salt to the pan. Cook until the mushrooms have released their moisture.

2. Allow to cool, then squeeze water from mushrooms (sandwich mushrooms between paper towels and cookie sheets, then press down firmly)

3. Mix mushrooms and all other ingredients. Add salt if needed. Let the mixture rest for at least 15 mins.

4. Form 4 oz patty cakes of the mixture.

5. Heat a few tbsp of oil in a pan on medium heat and set the oven to 350F.

6. Dredge cakes in flour on both sides. In a pan, brown both sides gently.

7. Transfer cakes to a cookie sheet and put in the oven. Cook until hot, about 10 minutes.