Crispy Shrimp Cakes

© Katherine Stetson

Makes a great appetizer, entrée or sandwich.

For 6 cakes:

  • 1 pound raw medium shrimp , peeled and deveined
  • 1 cup fresh breadcrumbs
  • ¼ cup finely diced red onion
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise (Hellman’s or home made)
  • 1 tablespoon dry sherry
  • 1 tablespoon chopped flat leaf parsley
  • 1 egg yolk
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon lime juice
  • ½ teaspoon hot sauce
  • ½ teaspoon prepared horseradish
  • generous grinding of pepper
  • 1 cup finely crushed potato chips
  • 2 tablespoons unsalted butter
  • 2 tablespoons peanut or vegetable oil
  • lemon or lime wedges, for garnish

In a food processor fitted with a steel blade, combine half of the shrimp, the mayonnaise, Dijon, sherry and egg yolk.  Pulse until a cohesive paste is formed. Coarsely chop remaining shrimp.

In a medium bowl, combine shrimp paste, chopped shrimp and remaining ingredients, except for potato chips, butter and oil.  Stir gently.  Cover and refrigerate for one hour.

Scatter crushed potato chip crumbs on a plate.  Use an ice cream scoop to apportion 6 cakes and gently coat with crumbs.

In a large nonstick skillet, heat oil and butter over medium-high heat.  Add shrimp cakes and cook until nicely browned on the bottom.  Turn cakes over and brown the underside.

Serve shrimp cakes immediately, garnished with lemon or lime wedges and your choice of tartar sauce or cocktail sauce.

Copyright © Katherine Stetson, all rights reserved.