Shrimp Cakes
I'm not much of a crab person, but I love these little shrimp cakes. I usually mix up the "crumb" part with some panko, pretzels, crackers or any bits of cereal I have left over to make up the bind and the crust. I have made these with GF crackers quite successfully too. They make a nice little appetizer bite--can be made ahead of time and sheet pan warmed and served warm or at room temperature. I usually serve them with my Orange Jalapeño Sauce (recipe coming soon) or with an avocado or chipotle crema. Always a bit hit.
Ingredients
- 1 pound shrimp peeled, deveined and chopped
- 2 cups dry crumbs, such as panko, pretzels, crackers
- 3 green onions, green and white parts minced
- 1 handful fresh parsley leaves minced
- 1 handful fresh chives minced
- 4 eggs lightly beaten
- juice of one lemon
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne
- 1 cup additional crumbs as listed above for coating
- vegetable or canola oil for frying
Instructions
- Combine shrimp, 2 cups crumbs, green onions, parsley and chives in a large bowl and set aside. Mix eggs, lemon juice, dry mustard, Worcestershire, salt and cayenne. Pour over shrimp mixture and mix well. Using a small scoop (I used a #20) form mixture into 16 balls and set on sheet pan. Press lightly to flatten. Using remaining 1 cup crumbs, coat each cake, top and bottom. Chill for at least one hour or overnight. Heat about 3 tablespoons of vegetable oil in a large sauté pan over medium high heat. Cook cakes until golden brown, about 4 minutes per side. Drain on paper towels. You can serve these hot, warm or at room temperature