This is the mushroom “crab” cake recipe you’ve been looking for. That’s right, the texture and flavor of a freshly harvested Bear’s Head (Hericium abietis) not only mimics but exceeds, what is called crab and flopped out of a can.
Bear's Head (Hericium abietis) entire fruiting body
Shred the Bear's Head into pieces that resemble crab meat. Put the mushrooms in a pan with the water and salt, bring to a simmer, and cook for a few minutes until slightly wilted.
Allow to cool, then squeeze out as much water as you possibly can.
Combine the Bear's Head with the cake ingredients and mix well. Allow the "crab" cake mix to rest for at least 15 minutes.
From the "crab" cake batter into 3-inch patties.
Heat a pan with a few pats of butter. Preheat an oven to 350º F.
Brown the "crab" cakes on medium heat, until each side is perfectly golden brown
Transfer the pan to the oven for about 10 minutes.
Remove the "crab" cakes to a plate to serve. We served these bits of deliciousness with Sriracha mayonnaise and seared beef chuck tenders.
