Lion’s Crab Cake Salad

Lion’s Crab Cake Salad

By Zuru Zuru

Serves - 2

Prep Time - 20 mins 

Cooking Time - 10 mins


Fresh Lions Mane - 400gm

Mayonnaise - 2 tbsp

Dijon Mustard -  1 tsp

Worcestershire Sauce - 1 tsp

Onions, chopped - ¼ cup

Parsley, chopped - 1 tbsp

Dried mixed herbs -  1 ½ tsp

Red chilli powder - ½ tsp

Salt to taste

Pepper to taste

Lettuce of your choice - 1 bunch

Sour cream or hung curd - ¼ cup

Olive oil to dress



Pull apart the lion's mane into thin strands. You can use a fork to do this.

In a bowl combine the mayonnaise, dijon mustard, Worcestershire sauce, chilli powder, dried mixed herbs, parsley, and chopped onions. Give a good mix.

Add in the pulled mushrooms, black pepper, and salt and mix everything till well combined. Portion the mixture with a spoon and roll it between your hands to shape into small “cakes” or patties.

To cook the cakes, take a flat-based pan, heat over medium heat and add a few tbsp of oil. Gently drop the mushroom cakes onto the pan and cook till brown, then flip and cook evenly.

In a salad plate, tear up your favourite lettuce and dress with olive oil. 

Place the patties over your salad and put a dollop of sour cream on top of each cake to garnish.

Top it off with your favourite spice or herbs and enjoy. 

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