1. Hand shred mushrooms into very small thin strips. Thicker strips will result in chewy finished texture. Combine flax and water and set aside to thicken. Mix ingredients through black pepper then blend with mushrooms. Stir in the panko and blend thoroughly.

2. Scoop mixture into 1/3 cup measuring cup, packing well. Turn out the patty on a parchment lined sheet and use hands to flatten and smooth. Refrigerate for at least 30 minutes or cover tightly and store until ready to use.

3. When ready to cook, melt a couple tablespoons of butter in a pan over medium high heat. When the butter melts and gets a little sizzly add two crab cakes per serving and heat 4 minutes per side. Serve with a slice of lemon and tartar sauce