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Shrimp Cakes
Sibby Barrett

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.
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Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Servings: 16
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. 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