Lion’s Mane Crabcakes

There are some foods I miss since turning vegan many years ago.  One of them is crab cakes.  I remember driving to Maine for lobster and crab cakes. This is my recipe for a delicious crab cake that could fool anyone. I love that it has my favorite white navy bean for protein.

• 8 oz fresh lion’s mane mushrooms

• ½ cup cooked white navy beans, lightly mashed

• ¼ cup finely diced celery

• 2 T finely sliced scallion

• 2 T chopped parsley

• Juice of 1/2 fresh lemon

• 1 tsp muun chi Fermented Roots

• 1 whole sheet of nori seaweed, crumbled

• ¼ c agua faba or your favorite vegan egg

• Black pepper to taste, and Indian black salt to taste

• ¼ cup crushed muun chi cracker

• 3 T coconut oil

• 1/2 c muun chi CoCoFir

• 1/4 c muun chi Beetchi-cruci, finely chopped

  
  

Shred mushrooms by hand into thin strips that resemble crab meat. Set aside.  Add celery, white beans, scallion, roots and parsley. Squeeze lemon, add the crushed nori, and the vegan egg. Shape into small cakes and press the crushed crackers on both sides.

Pan fry on medium high heat til crispy - about 3 minutes on each side. Mix the cocofir with the Beetchi-cruci. Serve warm and the CoCoFir dolloped on top each cake. Yummmmm. Great for the brain, nerves and gut!