Shrimp Cakes with Lemon Aioli (Print Version)
# Ingredients:
→ Shrimp Cakes
01 -
1 lb shrimp, peeled, deveined, and roughly chopped
02 -
1/2 cup panko breadcrumbs
03 -
1/4 cup mayonnaise
04 -
1 egg
05 -
2 tablespoons fresh parsley, chopped
06 -
1 tablespoon Dijon mustard
07 -
1 tablespoon lemon zest
08 -
1/2 teaspoon Old Bay seasoning
09 -
Salt and pepper to taste
10 -
1 tablespoon olive oil for frying
→ Lemon Aioli
11 -
1/2 cup mayonnaise
12 -
1 tablespoon fresh lemon juice
13 -
1 teaspoon lemon zest
14 -
1 teaspoon garlic, minced
15 -
Salt and pepper to taste
# Instructions:
01 -
Roughly chop the shrimp into small pieces and set aside.
02 -
In a large bowl, mix shrimp, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, lemon zest, Old Bay seasoning, salt, and pepper until just combined. Do not overmix.
03 -
Divide the mixture into 4 equal portions and shape into round cakes about 1 inch thick.
04 -
Heat olive oil in a large skillet over medium heat.
05 -
Cook each patty for 3-4 minutes per side until golden brown and crispy. Transfer to paper towel-lined plate to drain excess oil.
06 -
In a bowl, mix mayonnaise, lemon juice, lemon zest, and minced garlic until smooth. Season with salt and pepper to taste.
07 -
Serve shrimp cakes hot with a side of lemon aioli. Garnish with extra parsley or lemon wedges if desired.
# Notes:
01 -
Ensure shrimp is fresh and high-quality for the best flavor.
02 -
Chill the cakes for 20 minutes if they feel too soft before frying.