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Fish and Seafood

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Shrimp Cakes


1 pound uncooked medium shrimp, peeled and deveined
1 large egg, beaten
½ cup light Miracle Whip
1 ½ cup Panko bread crumbs, divided
¼ cup finely chopped red pepper
¼ cup flat leaf parsley, finely chopped
3 scallions, white and green parts, finely sliced
1 jalapeno, seeded and minced
1 tablespoon Dijon mustard
1 teaspoon Old Bay Seasoning
¼ - ½ teaspoon hot sauce or to taste
 
Place 1/3 of the shrimp into a food processor bowl and pulse until the shrimp is finely chopped. Rough chop the remaining shrimp and set aside.
 
In large bowl, mix together egg, Miracle Whip, ½ cup bread crumbs, red pepper, parsley, scallions, jalapeno, mustard, OldBay and hot sauce until well blended.
 
Add the processed shrimp and the chopped shrimp to the bowl and mix together until well blended.
 
Shape into cakes (patties) of equal size* and coat in remaining 1 cup of bread crumbs.
 
Place on a plate in a single layer, cover and refrigerate for at least 3 hours or overnight.
 
Preheat oven to 375 degrees and bake cakes for 25 minutes on lowest oven rack, turning cakes half way thru cooking time.
 
Serve with dipping sauces of your choosing.
 
*Make cakes into small, bite size patties if using for appetizers, or large patties if using for a main course.
 
 
© 2012 Sylvia's Kitchen. All rights reserved.