Crispy Shrimp Cakes
- Ready In:
- 31mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 cups panko breadcrumbs
- 1 lb peeled shrimp, coarsely cut
- 1⁄2 cup mayonnaise
- 2 large eggs
- 1⁄2 cup chopped scallion
- 2 teaspoons garlic paste
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 cup canola oil
-
lemony tartar sauce
- 3⁄4 cup jarred tartar sauce
- 2 tablespoons chopped fresh parsley
- 1⁄2 teaspoon lemon zest
directions
- Place 1 1/2 cups of the breadcrumbs on a flat plate.
- In a bowl, mix shrimp, mayonnaise, eggs, scallions, garlic paste, mustard, pepper, salt, and the remaining 1/2 cup breadcrumbs until combined. Measure 1/2 cup of mixture into a shrimp cake (mixture will be wet). Turn out cake onto breadcrumbs, coat completely. Make 7 more cakes and transfer to a baking sheet lined with wax paper, flatten cakes slightly, to a 3 1/2 inch circumference. Refrigerate 1 hour.
- IN a large non stick skillet, heat 2 tbsp of the oil over medium heat. Add 4 cakes and cook, about 4 minutes per side, until crisp and browned. Transfer to a plate, loosely cover with foil and keep warm in a 200 degree oven. Repeat.
- Lemony Tartar Sauce: combine all ingredients, stirring to blend.
Questions & Replies
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