Lemon Shrimp Cakes
These delightful lemon shrimp cakes blend the bright flavors of lemon and shrimp, featuring a crispy exterior and tender interior, perfect for any gathering.
Ingredients
Main Ingredients
- 1 pound fresh shrimp, peeled and deveined Best to use fresh, wild-caught shrimp.
- ½ cup breadcrumbs Provides structure and crunch.
- ¼ cup mayonnaise Adds creaminess.
- 1 beaten egg Acts as a binding agent.
- 1 tablespoon Dijon mustard Adds a sophisticated flavor.
- 1 tablespoon lemon juice For brightness and tang.
- 1 pinch cayenne pepper Adjust to taste for heat.
- 1 teaspoon salt For flavor enhancement.
- 1 teaspoon black pepper For seasoning.
- 2 tablespoons olive oil Used for frying.
Aromatics
- ¼ cup fresh parsley, chopped Adds color and freshness.
- 1 clove garlic, minced Brings depth of flavor.
Instructions
Preparation
- Finely chop the shrimp or pulse them in a food processor until coarsely ground.
- In a large bowl, combine the chopped shrimp, breadcrumbs, parsley, garlic, egg, mayonnaise, Dijon mustard, lemon juice, cayenne pepper, salt, and pepper. Stir until everything is well mixed.
- Shape the mixture into small patties, about 2 inches in diameter.
Cooking
- Heat olive oil in a large skillet over medium heat.
- Fry the shrimp cakes for 3-4 minutes on each side until golden brown and cooked through.
- Remove the shrimp cakes from the skillet and drain them on paper towels.
- Serve hot, garnished with extra parsley and a wedge of lemon.
Notes
For best results, use fresh shrimp. Chill patties for 30 minutes before frying to help them hold together. Adjust cayenne pepper to taste. Try adding Old Bay seasoning for extra flavor.