Description
Delicious shrimp cakes with a crunchy exterior and zesty lemon aioli.
Ingredients
- 1 lb shrimp (peeled, deveined, and roughly chopped)
- 1/2 cup breadcrumbs (preferably panko)
- 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 (or your favorite seafood seasoning)
- Salt and pepper to taste
- 1 tablespoon olive oil (for frying)
- 1/2 cup mayonnaise (for lemon aioli)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (for lemon aioli)
- 1 teaspoon garlic (minced)
- Salt and pepper to taste (for lemon aioli)
Instructions
- In a large mixing bowl, combine the chopped shrimp, panko breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon zest, Old Bay seasoning, salt, and pepper. Mix until well combined. Allow the mixture to sit for about 10 minutes.
- Heat the olive oil in a large frying pan over medium heat. Form the mixture into cakes, roughly 2-3 inches in diameter. Place the cakes in the pan and cook for about 4-5 minutes on each side until golden brown and cooked through.
- In another mixing bowl, whisk together mayonnaise, lemon juice, lemon zest, and minced garlic for the aioli. Season with salt and pepper to taste.
Notes
Make the shrimp cake mixture the day before and refrigerate for enhanced flavors.
