• 3 tbsp Pickle Monster Hot Sauce
  • 2 eggs or egg substitute 
  • 2-½ tbs Mayo or Veganaise
  • 1-½ tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • ¼ tsp salt
  • ¼ cup finely chopped celery
  • 2 tbsp finely chopped parsley
  • 2 tbsp chopped dill
  • ½ cup bread crumbs 
  • 1 pound peeled Lions Mane mushrooms
  • Vegetable or stir fry oil for cooking


For the crab cakes:

  1. Combine Pickle Monster, dill, egg, mayo, Dijon mustard, Worcestershire sauce, old bay, and salt in a large bowl and mix well.
  2. Add bread crumbs and Lions Mane and gently fold the mixture together until combined. Shape into 6-8 mushroom cakes and place on a baking sheet. Cover and refrigerate for at least an hour to help them set. 
  3. Preheat a large nonstick pan over medium heat and coat with oil.
  4. Once hot, place the mushroom cakes in the pan and cook until golden brown for 3-5 minutes on each side. Now you’re ready to eat!

For the Pickle Monster tartar sauce:

In a small small bowl, whisk together Pickle Monster, Mayo, old bay, salt, pepper, and dill. Cover and refrigerate until ready to serve.

Available at the Oakmont Farmer’s Market 6/30:

-Parsley available from Blueberry Hill

-Lion’s Mane Mushrooms available from Forest Floor Mushrooms

-Eggs available from Lindenhof Farm

-Pickle Monster Hot Sauce available from Pickle Monster