These quick and easy shrimp cakes can be served on their own as an appetizer or over a bed of greens or pasta as a main course. Makes 8-10 cakes, serving 4-5 people.
1 lb. Oregon Bay Shrimp coarsely chopped
2 large eggs beaten
⅓ cup chopped green onions
1 cup Panko crumbs
¼ cup mayonnaise
1 Tbs. Old Bay Seasoning
1 Tbs. Extra virgin olive oil
½ tsp. Sea Salt
How to Prepare:
The key here is to chop the shrimp to a size that will make it easier to form the cakes, large pieces will just make it more difficult.
Mix all of the ingredients fully, and test the moisture content by forming a patty. If the cake wants to fall apart you can add more mayonnaise at this point, perhaps 1 tablespoon at a time, mix and retry. From 8-10 cakes and let rest in the refrigerator for a couple of hours to allow ingredients to bind more.
Heat a large non stick pan to medium high heat with the olive oil, carefully add the cakes and check after 4 minutes by gently lifting the cake. You want the underside to be a dark golden brown with a nice crust. Turn the cakes and cook for another 4-5 minutes. You may need more olive oil here – use no more than one more tablespoon and slide the cakes around so they all get a little coating of the oil. This will ensure even browning.
Plate while still hot and serve with lemon wedges and sprinkle with sea salt and a dash of Old Bay.
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