Description
Delicious shrimp cakes paired with a creamy lemon aioli, perfect as an appetizer or main dish.
Ingredients
- 1 lb shrimp (peeled, deveined, and roughly chopped)
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon zest
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil (for frying)
- 1/2 cup mayonnaise (for aioli)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (for aioli)
- 1 teaspoon garlic (minced)
- Salt and pepper to taste (for aioli)
Instructions
- In a large mixing bowl, combine chopped shrimp, breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon zest, Old Bay seasoning, and salt and pepper. Mix until well combined.
- Form the mixture into patties, about 2-3 inches in diameter. Refrigerate for about 30 minutes to firm them up.
- Heat olive oil in a frying pan over medium heat. Fry shrimp cakes for about 4-5 minutes per side, until golden brown and crispy. Drain on paper towels.
- For the lemon aioli, mix together mayonnaise, lemon juice, lemon zest, minced garlic, and a pinch of salt and pepper in a small bowl. Stir to combine.
- Serve shrimp cakes with lemon aioli for dipping.
Notes
For added crunch, consider doubling the breadcrumbs. Adjust the seasoning to your taste with Old Bay or additional lemon juice.
