Vegan Crab Cakes

Ingredients:

• 4 oz shredded lions mane mushroom (optional: shredded trumpet mushrooms)
• 3 tsp furikake
• 1 tsp of kelp powder (optional)
• 2 tsp Old Bay
• 2 tbsps vegan mayo (start with 2 tbsp and add more if neccessary)
• 2 tbsp diced bell peppers
• 1 tbsp chopped green onions
• 1 tsp dried parsley
• 1 flax seed egg (1 tbsp ground flax seed and 3 tbsp of water. let sit for 5 minutes)
• 2 tbsps breadcrumbs
• 3-4 nori/seaweed sheets

Instructions:

1. Preheat oven to 375 degrees
2. Separate lionsmane mushrooms into small to medium-sized pieces and add them to a parchment-lined baking sheet and drizzle with olive oil. Add 1 tsp of the furikake and 1/2 tsp of the old bay. Mix with your hands and bake in the oven for 5 minutes
3. In a medium-sized mixing bowl, add 2 tbsps of vegan mayo, 2 tbsps of diced bell peppers, 1 tbsp of chopped green onion, 1 1/2 tsp of Old Bay, 2 tsp of furikake, 1 tsp of kelp powder (optional), and 1 tsp of dried parsley. Once the mushrooms are finished baking, add them to the bowl along with the 2 tbsps of breadcrumbs and flax seed egg. Combine well
4. Form the mixture into 3-4 patties and wrap each one with a nori/seaweed sheet. Refrigerate for at least 6-8 hours or overnight
5. When ready to cook, preheat the oven to 375 degrees
6. Unwrap the patties from the seaweed and add them in an oiled skillet over low-medium heat. Cook them on both sides for 2-3 minutes
7. Transfer the patties to a baking sheet and bake for 5 minutes to cook throughout
8. Serve with your choice of sides

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