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Pick the lions mane mushrooms into pieces to resemble crab meat.
Put the mushrooms in a pan with the water and salt, cover and bring to a simmer, stir, cover, and cook for a few minutes until the mushrooms are wilted and have given up their juice.
Allow the mushrooms to cool, then squeeze out as much water as you possibly can.
Combine the mushrooms with the cake ingredients and mix well.
Taste a bit of the mixture, adjust the seasoning for salt and anything else you’re looking for, then allow the crab cake mix to rest for at least 15 minutes.
To cook the cakes, form 4 oz patties of the mixture.
Heat a pan with a few tablespoons of oil.
Heat an oven to 350F.
Gently dredge the cakes in flour on both sides, tap off the excess, and brown gently on medium heat.
When one side of the cakes are golden brown, gently flip the cakes and transfer the pan to the oven and cook until hot throughout, about 10 minutes.
Remove the cakes to a plate with a fresh green salad, top with a dollop of spicy mayonnaise or aioli if using, sprinkle with chives and serve with lemon wedges on the side.