While the words 鈥渓ion鈥檚 mane鈥� might conjure up images of the king of the jungle鈥檚 gorgeous crown of hair, these crab cakes are made only from mushrooms. Only slightly less regal than the African beast, lion鈥檚 mane mushrooms are large, white, bushy fungi that grow on the bark of trees like oak, maple, and beech.

Like many mushrooms, lion鈥檚 mane has been used in herbal remedies for centuries. In Asia, the mushroom, which has historically been called 鈥淭he Mountain Priest,鈥� is often ground up and included in tonics and teas for聽 longevity.

Lion鈥檚 mane is high in zinc, potassium, and manganese. Countless studies have been conducted on the benefits of this fungi, including which tested mushroom鈥檚 ability to combat dementia-related memory loss. Additionally, lion鈥檚 mane might assist with chronic inflammation, , ulcers, and risk of .

Beyond its nutritional benefits, lion鈥檚 mane is delicious, often described as mimicking the flavor of popular seafood selections like scallops and crab 鈥� minus any fishy taste. Hence why this crab cake recipe works beautifully with lion鈥檚 mane鈥檚 mildly sweet flavors and tender texture.

A key piece to this recipe is lacto-fermented ramps. Lacto-fermenation means that bacteria is breaking down sugars to create lactic acid. Recipe developer Jamaar Julal has an easy, how-to guide to lacto-fermenting ramps.

Note: Always cook lion鈥檚 mane before eating. Eaten raw, the mushroom can upset the stomach.

Lion鈥檚 Mane 鈥淐rab Cakes鈥� with Fermented Ramp Tartar Sauce

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This process is responsible for kitchen staples like pickles, sauerkraut, kimchi, and even yogurt and cheese when given the appropriate push. In the right environment, LAB ( 鈥� microorganisms found on all plants) can multiply and flourish from that 1 percent, preserving produce in the process by inhibiting the growth of other microorganisms that contribute to spoilage while also imparting a new complexity of flavor.

Fermented Ramps

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