While the words “lion’s mane” might conjure up images of the king of the jungle’s gorgeous crown of hair, these crab cakes are made only from mushrooms. Only slightly less regal than the African beast, lion’s mane mushrooms are large, white, bushy fungi that grow on the bark of trees like oak, maple, and beech.

Like many mushrooms, lion’s mane has been used in herbal remedies for centuries. In Asia, the mushroom, which has historically been called “The Mountain Priest,” is often ground up and included in tonics and teas for  longevity.

Lion’s mane is high in zinc, potassium, and manganese. Countless studies have been conducted on the benefits of this fungi, including which tested mushroom’s ability to combat dementia-related memory loss. Additionally, lion’s mane might assist with chronic inflammation, , ulcers, and risk of .

Beyond its nutritional benefits, lion’s mane is delicious, often described as mimicking the flavor of popular seafood selections like scallops and crab – minus any fishy taste. Hence why this crab cake recipe works beautifully with lion’s mane’s mildly sweet flavors and tender texture.

A key piece to this recipe is lacto-fermented ramps. Lacto-fermenation means that bacteria is breaking down sugars to create lactic acid. Recipe developer Jamaar Julal has an easy, how-to guide to lacto-fermenting ramps.

Note: Always cook lion’s mane before eating. Eaten raw, the mushroom can upset the stomach.

Lion’s Mane “Crab Cakes” with Fermented Ramp Tartar Sauce

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This process is responsible for kitchen staples like pickles, sauerkraut, kimchi, and even yogurt and cheese when given the appropriate push. In the right environment, LAB ( – microorganisms found on all plants) can multiply and flourish from that 1 percent, preserving produce in the process by inhibiting the growth of other microorganisms that contribute to spoilage while also imparting a new complexity of flavor.

Fermented Ramps

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