Lion's Mane Crab Cakes (Vegan optional)

In the never-ending quest for "plant-based" meat substitutes, once you stumble upon Lion's Mane mushrooms and work with it a bit, it's easy to see how it picks apart and texturally resembles crab. Home cooks use hearts of palm too, but it always ends up a little watery, in my opinion. Pound for pound using Lion's Mane is no cheaper than buying real lump crab meat, but if you want to sink your teeth into something a bit meatier while staying plant-focused, Lion's Mane is worth a try. To make the recipe vegan, simply swap out with an egg substitute.
INGREDIENTS
1 pound Lion’s Mane mushrooms, picked into “crab-like” pieces
1/4 cup vegan mayonnaise
1 teaspoon Dijon mustard
1 teaspoon tamari
1 tablespoon Old Bay seasoning
1 egg*
1/2 lemon, zested
1 celery stalk, finely diced
2 tablespoons parsley, minced
2 tablespoons chives
1/4 cup gluten-free panko plus more for breading
oil for pan-frying (neutral oil such as avocado, 2-3 tablespoons)
LEMON SAUCE
1/4 cup vegan mayonnaise
1/2 lemon, juice
1/2 lemon, zested
1/2 teaspoon salt
*To make this recipe vegan, swap the egg with ¼ cup Just Egg or another vegan egg replacement.
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