Description
Delicious shrimp cakes paired with a refreshing lemon aioli, perfect for any seafood lover.
Ingredients
- 1 lb shrimp (peeled, deveined, and roughly chopped)
- 1/2 cup breadcrumbs (preferably panko for extra crispiness)
- 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)
- For the lemon aioli:
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic (minced)
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the chopped shrimp, breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon zest, Old Bay seasoning, and salt and pepper.
- Mix the ingredients thoroughly until well combined.
- Form the mixture into patties, about 2-3 inches in diameter.
- Place the patties on a plate and refrigerate for about 30 minutes.
- Heat olive oil in a frying pan over medium heat.
- Carefully place the shrimp cakes in the pan, leaving space between each one.
- Fry for about 4-5 minutes per side, until golden brown and crispy.
- Remove from the pan and let drain on paper towels to get rid of excess oil.
- For the lemon aioli, mix together mayonnaise, lemon juice, lemon zest, minced garlic, and a pinch of salt and pepper.
- Serve the aioli alongside the shrimp cakes for dipping.
Notes
Chilling the patties before frying helps them firm up and prevents them from breaking apart during cooking. For a lighter option, consider baking or air frying the patties.