Shrimp Cakes
Description
These shrimp cakes are a delightful blend of tender cooked shrimp, fresh parsley, and a creamy mixture of mayonnaise and Dijon mustard, all bound together with Italian breadcrumbs. The result is a golden, crispy exterior giving way to a moist and flavorful interior. A hint of cayenne and Tabasco adds a subtle kick that balances the richness perfectly. They are incredibly easy to make and serve up a restaurant-quality appetizer or light main course in no time. Ideal for parties, brunches, or a quick weeknight dinner, these cakes pair beautifully with lemon wedges and a crisp salad.Ingredients
Directions
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In a large mixing bowl, combine the chopped cooked shrimp, 1/2 pound of Italian bread crumbs, chopped parsley, mayonnaise, Dijon mustard, salt, Worcestershire sauce, cayenne pepper, and Tabasco sauce.
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Add 4 of the beaten eggs to the shrimp mixture and mix thoroughly until all ingredients are well blended and the mixture holds together.
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Scoop about 1/4 cup of the shrimp mixture for each cake and shape into a patty approximately 1 inch thick.
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Dip each shaped patty into the remaining beaten egg, ensuring it is fully coated.
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Roll the egg-coated patties in the additional bread crumbs, pressing gently to adhere a crispy outer layer.
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Heat oil in a deep fryer or heavy skillet to 350F (175C).
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Carefully place the shrimp cakes into the hot oil and fry until golden brown and crisp on both sides, about 3 minutes per side.
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Remove from oil and drain on paper towels.
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Serve immediately, garnished with lemon wedges.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 652.1kcal
- % Daily Value *
- Total Fat 33.2g52%
- Saturated Fat 6.0g30%
- Cholesterol 453.0mg151%
- Sodium 6100.7mg255%
- Total Carbohydrate 46.7g16%
- Dietary Fiber 4.5g18%
- Sugars 1.7g
- Protein 44.6g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the shrimp are well-drained before mixing to prevent the cakes from becoming too wet and falling apart.
For a lighter version, you can pan-fry the cakes in a small amount of oil rather than deep frying.
Leftover shrimp cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 350F for 10 minutes to restore crispiness.
Feel free to add extra herbs like dill or tarragon for a different flavor profile.
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