I always have frozen jumbo shrimp in the freezer, but never seem to have lump crab meat on hand.
This was a nice twist on crab cakes, made by my friend Meseidy at The Noshery.
They make a great first course and an easy, delicious weeknight meal.
I bumped up the seasonings a bit, other than that, stuck to the original recipe.
I served them on a bed of spinach with a miso dressing.
Shrimp Cakes (adapted from The Noshery):
1 lb. shrimp, coarsely chopped
1 egg, beaten
2 green onions, sliced
2 tbsp cilantro, chopped
1 tbsp fresh ginger, minced
1 tbsp Dijon mustard
1 tsp sriracha sauce (rooster sauce)
1 tbsp sweet chili sauce
1 tsp salt
1 cup of panko breadcrumbs
Mix chopped shrimp in a large bowl with rest of ingredients. Add the panko crumbs at the end, combining with your hands.
Form small patties and fry in vegetable or peanut oil on medium heat about 3 minutes on each side.
Drain on paper towels.
I served them with miso dressing, and had the leftovers cold with a remoulade sauce!
Thanks for sharing this recipe, Ill try it out next week!
How many did you get from a lb.?
Great idea and thanks for passing it on.
Your coconut lemon cake down below is calling my name!
I made these tonight. Delicious! But where is the miso dressing? They did need some sort of dressing. We just used a squirt of lemon and added some red bell pepper to the mix. Next time I may try them with scallops or a mixture of scallops and shrimp. Hi to Henry!
Great! I always like hearing that recipes turn out well!