jen's eastern shore herbed shrimp cakes
This recipe is very special to me, as this recipe was also picked and printed in the Blue Crab Bay Co.'s 2014 Calendar. Since then, I've had it published in 1 magazine; it seems it's not just one of my family's favorites, but some others like it as well. I hope you try it and that you and yours enjoy it too. The almonds that I use are from Blue Crab Bay Co. A serving is 2 shrimp cakes per person.
Blue Ribbon Recipe
We can see why Jen's shrimp cakes recipe has been published. They're fantastic! The outer layer with the almonds gives these cakes a wonderful texture. We haven't had them in a crab or shrimp cake before. Inside, the shrimp cake is tender and full of flavor. Bacon adds a slight smokiness to the cake. The herb lemon mayonnaise is a must. It adds a nice lemony zing.
Ingredients
- HERB LEMON MAYONNAISE:
- 1/4 cup mayonnaise
- 1/2 - 1 teaspoons finely grated lemon zest
- 1 teaspoon fresh lemon juice
- SHRIMP CAKES:
- 1-2 slice pancetta or bacon slices, lightly precooked and chopped
- 3/4 pound large shrimp, peeled and deveined with tails off (21 to 25 per lb)
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1/2 cup scallions, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 teaspoons corn starch (may need more)
- 3/4 teaspoon sea salt
- 1/2 teaspoon sugar
- 1/4 teaspoon fresh ground black pepper
- 2 cups Dune Buggies sea salted almonds, chopped
- 3 tablespoons vegetable oil
- 1 small lemon, cut into wedges (8 total)
How To Make jen's eastern shore herbed shrimp cakes
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Step 1For Mayonnaise: Stir all ingredients in a small bowl. Chill until ready to serve. -
Step 2For Shrimp Cakes: Pulse pancetta or bacon until fine. Pat the shrimp dry, add to the bacon, and pulse until the shrimp are coarsely chopped. Soak bread crumbs in the milk until soft, about 30 seconds. Add crumbs to the shrimp mixture. Pulse until combined. Transfer mixture to a bowl.
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Step 3Add scallions, cilantro, corn starch, salt, sugar, and pepper. Mix well.
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Step 4Place almonds on a plate. Drop 1/4 cup of shrimp mixture onto the almonds. Sprinkle some almonds over the mound to coat, gently pressing to form a cake about 1/3 inch thick. Transfer to a wax paper-lined baking sheet. Make 8 cakes total.
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Step 5Heat 2 Tbsp oil in a 12-inch heavy skillet over moderate heat until but not smoking, then cook four cakes, turning once and rotating for even browning, 4-6 minutes total. Drain on a paper towel-lined plate and loosely cover with foil. Discard almonds left in the skillet. Add the remaining oil and cook the other 4 cakes.
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Step 6Serve warm with the mayonnaise and a lemon wedge.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
