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mushroom crab cakes

WFPB Mushroom “Crab” Cakes With Roasted Garlic Cashew Aioli

  • Author: Kindly Cafe
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8
  • Diet: Vegan


These mushroom “crab” cakes are delicious and perfect for a special occasion dinner or any night that you want to make special.


Roasted Garlic Cashew Aioli
1 cup cashews (soaked for 15 minutes if not using power blender)
1/2 cup water
8-10 cloves of roasted garlic
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon onion powder
2 tablespoons lemon juice

Mushroom “Crab” Cakes
8 ounces of lion’s mane mushrooms, shredded and torn or chopped fine
1 tablespoon finely diced sweet onion
1 tablespoon finely diced red bell pepper
1 small clove grated garlic
1 tablespoon of Old Bay seasoning
1 flax egg (1 tablespoon flax meal mixed with 2 tablespoons water)
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 teaspoon Worcestershire sauce
1/4 to 1/3 cup panko bread crumbs
1 tablespoon finely chopped parsley
2 teaspoons finely chopped dill


Roasted Garlic Cashew Aioli 

  1. Roast the garlic: If you want leftovers, roast an entire head of garlic by peeling off the papery bit and cutting about a 1/4 off the top of the entire bulb. Brush the top with a small amount of olive oil, wrap in foil, and roast directly on the oven rack at 400 degrees for about 40 minutes. If you can spare the time, let it roast for an hour. Once cool, unwrap the bulb and squeeze the softened garlic into a small storage container. You’ll only need about 8 cloves worth for this recipe, but roasted garlic can be mixed into sauces, salad dressing, or shmeared on toasted grainy bread. 
  2. Soften the cashews: If you have Vitamix or another power blender, you don’t need to soak the cashews. If you have a regular blender, soak the cashews in hot water for 15 minutes — the longer the better if you have the time. 
  3. Drain the cashews of their soaking water. Add them to your blender along with the roasted garlic, 1/2 cup of fresh water (not the soaking water), and the rest of the ingredients. Blend the mixture until it’s smooth, adding additional water if you need it to get the desired consistency. I like it the consistency of mayonnaise. If you like your dipping sauce a little thinner, feel free to add more water.
  4. Before removing the blended mixture taste it for seasoning. Add salt, pepper or additional lemon juice as desired. Set aside, letting the flavors mingle, while you make the crab cakes.

Crab Cakes

  1. Mix up your flax egg. Add one tablespoon of flax meal and 2 tablespoons of water together in a small bowl and whisk it together. Set it aside for now.
  2. Heat a medium-sized non-stick saute pan over medium heat. If using oil, add 1 tablespoon of olive oil. The oil is optional here but I don’t mind a little oil. If you’d prefer you can water saute — keep a cup of water nearby and as you saute and food starts to stick, at a little water a tablespoon at a time. 
  3. Add the mushrooms, onion, and pepper to the medium-hot pan. Let the veggies settle for a couple of minutes and then give them a stir. You don’t want much color here — just sweat them down. After a couple of minutes, add the garlic and keep the veggies moving at this point. After a minute or two, turn off the heat and add the Old Bay Seasoning and onion powder. Mix it in while all the veggies are warm to allow them to bloom a bit.
  4. Move the veggie mixture to a medium-sized bowl and let it cool so it’s comfortable to handle. 
  5. Once the veggies are cool, add the flax egg, dijon mustard, Worcestershire sauce, lemon juice, parsley and dill. Mix well.
  6. Add the bread crumbs one tablespoon at a time and mix after each addition. Add until the mixture holds together well. If you are deciding whether to add more and aren’t sure if you should, just stop! 
  7. Divide thee mixture into 8 equal portions and flatten into a cake. I brush one side with a tiny bit of olive oil, but this is optional. 
  8. Wipe out the same saute pan you used for the veggies. Reheat the pan or medium high and add the tiny cakes to the pan, oil side down if you choose to brush. You want the cake to get to golden brown and then carefully flip it over to brown the other side.
  9. Carefully remove the cakes to a serving platter and garnish with a bit of parsley or dill and a squeeze of lemon.
  • Category: Appetizers

Keywords: mushrooms

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