Shrimp Cakes

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.

Cooking Method: Frying

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 652.1

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

1/2 pound Italian bread crumbs
1 1/4 pound Cooked shrimp -- chopped
5 Eggs Beaten
1/2 cup Parsley -- chopped
1/2 cup Mayonnaise
3 tablespoon Dijon mustard
1 teaspoon Salt
1 1/2 teaspoon Worcestershire sauce
1/2 teaspoon Cayenne pepper
1/2 teaspoon Tabasco sauce
1 Egg Beaten (for dipping)
1/2 cup Bread crumbs (for coating)
as needed Oil For frying
as needed Lemon wedges For garnish

Directions

1
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.
2
Add 4 of the beaten eggs to the shrimp mixture and mix thoroughly until all ingredients are well blended and the mixture holds together.
3
Scoop about 1/4 cup of the shrimp mixture for each cake and shape into a patty approximately 1 inch thick.
4
Dip each shaped patty into the remaining beaten egg, ensuring it is fully coated.
5
Roll the egg-coated patties in the additional bread crumbs, pressing gently to adhere a crispy outer layer.
6
Heat oil in a deep fryer or heavy skillet to 350F (175C).
7
Carefully place the shrimp cakes into the hot oil and fry until golden brown and crisp on both sides, about 3 minutes per side.
8
Remove from oil and drain on paper towels.
9
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.

Keywords: shrimp, cakes, appetizer, frying, seafood, crispy, mayonnaise, breadcrumbs, mustard, parsley, lemon, party food, brunch, easy, quick, tasty, golden, savory, homemade, dinner

Read it online: https://www.chefs-mate.com/recipe/shrimp-cakes/