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Shrimp Cakes

5 from 1 vote
Shrimp cakes with aioli
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Prep Time 34 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4
Course: Appetizer
Ingredients Method

Ingredients
  

Cake:
  • 1 lb Shelled and Deveined Shrimp Chopped in Small Pieces
  • 3/4 Cup Panko Bread Crumbs
  • 2 Large Eggs Beaten
  • 5 Finely Chopped Scallions Green Parts Only
  • 1 Lemon zest only
  • 1/4 Tsp Smoked Paprika
  • 3/4 Tsp Cajun Seasoning
  • 3/4 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 1 Lemon cut into wedges for serving
  • 1/4 cup olive oil for frying the cakes
Aioli:
  • 1/3 Cup Mayonnaise
  • 1/3 Cup Sour Cream
  • 1 Tsp Tabasco

Method
 

  1. In a small bowl, stir together the mayonnaise, sour cream and hot sauce. Set aside.
  2. In a mixing bowl, place all the ingredients for the cakes and gently stir until fully combined. Then form into cakes, using a spoon or ice cream scooper to ensure uniform size. Roll the mix in your hand and flatten gently (about 3/4 inch thick).
  3. In a skillet, add olive oil and heat to medium high. Add your cakes in batches and do not overcrowd the pan. Flip once, about 2-3 minutes per side, until golden brown and cooked through the center.
  4. Serve on a platter warm, with lemon wedges and spicy mayonnaise. Add additional scallions for garnish if desired.