Heat a large skillet over low heat. Starting with low heat is very important. Once pan is warm add in about a tablespoon of oil and lion’s main to the pan

Cook lion’s mane about 10 minutes, stirring occasionally until tender and cook through.

Sprinkle over ½ tsp of Old Bay or a similar Seafood Seasoning and cook mushrooms 1 minute longer. Transfer lion's mane to a large mixing bowl and let cool.

Meanwhile, using the same pan increase heat to medium and add in a little more oil and onions to the pan.

Sprinkle lightly with salt. Cook onions for about 5 minutes, stirring occasionally until translucent.

Turn off heat and add onions to bowl with lions mane and let cool slightly for about 5-10minutes

Combine remaining seafood seasoning, breadcrumbs, mayo, and parsley, a pinch of salt and pepper with the lions main and onions. Stir gently to combine

Taste mixture and adjust seasoning if needed.

Add in flax egg and stir gently to combine.

Cover mixture and chill in refrigerator for at least 1 hour.

Using ¼ measures cup portion mixture into 6-7crab cakes and place on lined baking sheet. Don’t flatten the cakes too much, but use your hands to help gently shape them. They hold shape better and don’t over brown if you don’t over flatten them.

Heat a large skillet over medium-low to medium heat.

Once pan is hot add vegan butter or oil to the pan. Arrange crab cakes in hot pan 1-2 inches apart. You may need to cook in batches.

Cook for 3-5 minutes or until lightly brown. Be sure to check at the 3 minute mark.

Flip cakes and cook another 3-5 minutes.

Remove crab cakes from heat and serve immediately with lemon wedges and sauce of your choice! Enjoy

Preheat oven to 400 degrees.

Place crab cakes on a lined baking sheet and gently brush the tops with a little oil.

Once oven is preheated, bake crab cakes for 15 minutes, flipping halfway through, until lightly golden brown.

Remove from oven, serve and enjoy!