If you’re like me, whether you’re having a crab cake, a shrimp cake or whatever cake it may be, you want to actually taste the seafood and not have it be overwhelmed by the filler. The only place I’ve actually been able to order such a dish are the crab cakes at Pappadeaux.There are actually nice pieces of crab with very little filler. OK, so now I’m on a mission…
Since we regularly have shrimp at our house, I decided it fitting to make it a shrimp cake…plus I was watching a cooking show that was making shrimp cakes which reminded me of my quest. This is now my husband’s favorite dish and a real regular around here.
This recipe uses a full pound of shrimp with very little filler — only enough to actually bind the cakes. I think you’ll enjoy it as much as we do.
- vegetable oil
- 1/2 large red pepper, finely diced
- 1/2 large onion, finely diced
- 1 med carrot, grated
- 1 pound x-large shrimp, cleaned & deveined
- 4 Tbs bread crumbs
- 1 large egg
- zest of 1/2 large lemon
- salt and pepper
- 1/2 cup sour cream
- 1 Tbs dijon mustard
- Juice of 1/2 lemon
Prepare the topping by combining the ingredients and set aside.
Heat 2 Tbs vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the finely chopped onions and peppers to the skillet. Cook, stirring frequently, until they soften, 6 to 7 minutes. Cool completely.
Transfer the mixture to a mixing bowl when cooled. Add the grated carrots, shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Mix until fully combined.
Form the mixture into 12 patties, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
Heat 3 Tbs vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed.
Serve the shrimp cakes while still warm with lemon slices and sour cream topping.