o In a small bowl, combine the flaxseed meal and water. Mix thoroughly and set aside.
o Add the lion’s mane mushrooms to a large food processor. Pulse 2-3 times to roughly chop the mushrooms. You do want some sizeable pieces.
o Add the butter beans and pulse a few more times.
o Combine the vegan mayonnaise, Worcestershire sauce, fresh lemon juice, Djion mustard, Old Bay Seasoning, dulse flakes, salt and granulated garlic into a small bowl. Mix thoroughly.
o Add the mayonnaise mixture, red bell pepper, scallions and crushed oyster crackers to the mushroom mixture. Mix thoroughly.
o Refrigerate the mixture for 1 hour. This will make it easier to make the cakes.
o After the mixture has chilled, form the crab cakes with your hands.
o Preheat your air fryer for 3-5 minutes. While the air fryer is preheating, brush both sides of each crab cakes with a light layer of oil.
o Air fry the crab cakes for 6-8 minutes or until crispy.
o Serve immediately with Remoulade Sauce, scallion greens, microgreens and lemon wedges.