Shrimp Cakes
Crispy shrimp cakes loaded with tender shrimp flavor, perfect as an appetizer or main dish, complemented by a tangy dipping sauce for a delightful seafood experience.
Ingredients
- 2 Tbsp. unsalted butter ⓘ
- 1 small onion, minced ⓘ
- 3 Tbsp. flour ⓘ
- 1 tsp. Dijon mustard ⓘ
- 1 cup light cream or half and half ⓘ
- dash fresh ground pepper
- dash salt ⓘ
- 1 lb. shrimp, cooked, shelled, deveined, and chopped ⓘ
- 1 egg, beaten ⓘ
- 1 to 1 1/2 cups finely crushed cracker crumbs ⓘ
- 3/4 cup peanut or olive oil ⓘ
Instructions
- Melt butter in a large saucepan.
- Add minced onion and cook over low heat until soft.
- Stir in flour, Dijon mustard, light cream, salt, and pepper. Stir until mixture is smooth and begins to thicken.
- Add cooked, chopped shrimp and mix well.
- Transfer mixture to a bowl, cover, and refrigerate for 1 hour.
- After chilling, form into patties about 2 to 3 inches in diameter.
- Dip each patty into beaten egg, then into finely crushed cracker crumbs.
- Heat oil in a heavy skillet until sizzling.
- Fry the patties until crispy on both sides.
- Drain on paper towels and serve with cocktail sauce or mayonnaise.
Tips & Substitutions
For a lighter version, you can substitute the light cream with Greek yogurt or unsweetened almond milk. If you don't have cracker crumbs, finely crushed cornflakes can also work well. Make sure the oil is hot enough before frying to achieve a crispy texture. You can add herbs like dill or parsley for extra flavor, which pairs beautifully with Shrimp With Artichokes.
Serving Suggestions
Serve the shrimp cakes with a zesty cocktail sauce or a creamy mayonnaise dip for added flavor. They pair nicely with a fresh salad or coleslaw for a light meal. Consider serving alongside Duke'S Crab Cakes for a delightful seafood platter, or with a side of Clam Chowder(Fast And Easy) for a comforting dinner.
Storage & Reheating
Store any leftover shrimp cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy. Avoid microwaving as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Cakes contains roughly 917 calories, with 16g protein, 80g carbohydrates, and 61g fat. It is an excellent source of protein (32% of the Daily Value), iron (32% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of potassium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure they are fully thawed, cooked, and drained well before chopping. This will help maintain the texture and flavor of the shrimp cakes.
What can I substitute for the egg in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed mixed with 2.5 tablespoons water). This will help bind the ingredients together without compromising the taste.
How can I make these shrimp cakes spicier?
To add some heat, mix in a dash of cayenne pepper or chopped jalapeños into the shrimp mixture before forming the patties. You can also serve with a spicy aioli or hot sauce on the side for those who enjoy a kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).