Oregon Bay Shrimp Cakes

Summer is the time to enjoy all the fresh and local offerings of the season. With Dungeness crab costing around what a used car costs, I thought a less expensive substitute was in order. Now I know that cheaper and seafood aren’t two things that usually go together all that well but, this recipe really works and is delicious and easy to prepare. Bay shrimp can cost only 25% of what fresh crab can, and yet the sweetness of fresh cold ocean seafood  really comes through here highlighted by the sweet red pepper.

How to Make Oregon Bay Shrimp Cakes

1. Prepare the Shrimp Mixture

Start by coarsely chopping the Oregon Bay Shrimp, ensuring the pieces are small enough to help the cakes bind together. In a large bowl, combine the chopped shrimp with the beaten eggs, diced red bell pepper, chopped green onions, Panko bread crumbs, plain bread crumbs, mayonnaise, Old Bay Seasoning, and freshly cracked black pepper. Mix until all the ingredients are fully incorporated.

2. Form the Shrimp Cakes

Test the mixture’s moisture content by forming a small patty. If the mixture doesn’t hold together well, add more mayonnaise, 1 tablespoon at a time, until the mixture is cohesive enough to form patties. Some people prefer to let the formed cakes rest in the refrigerator for a couple of hours to help them bind more effectively.

3. Cook the Shrimp Cakes

Heat a large non-stick pan over medium-high heat and add the olive oil. Carefully place the shrimp cakes into the pan. Cook for about 4 minutes on the first side, gently lifting to check if the underside has turned a dark golden brown with a nice crust. Flip the cakes and cook for another 4-5 minutes on the other side, adding more olive oil if needed to ensure even browning. Slide the cakes around in the pan to make sure they all get a little coating of the oil.

4. Serve

Plate the shrimp cakes while they are still hot. Serve with lemon wedges, a sprinkle of seasoned salt, and a side of sweet corn. Enjoy your taste of summer!

Recipe Notes

• Chopping the Shrimp: Make sure to chop the shrimp finely enough to help the cakes bind but not so small that the shrimp loses its texture.
• Resting the Cakes: Allowing the formed cakes to rest in the refrigerator for a couple of hours can help them hold together better during cooking.
• Cooking Tips: Keep an eye on the heat and add more olive oil as needed to ensure even browning and prevent the cakes from sticking.

Yield, Prep Time, Cook Time, and Cuisine

• Yield: 4 servings (8 cakes)
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Cuisine: American, Pacific Northwest

Oregon Bay Shrimp Cakes

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

• Author: Kurt Winner
• Total Time: 23 minutes
• Yield: Serves 4
• Diet: Omnivore, Pescatarian

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Description

Crispy shrimp cakes bursting with flavor. Perfect for a summer meal or appetizer.

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Ingredients

Units USM

• 1 lbs (454 g) Oregon Bay Shrimp, coarsely chopped
• 2 large eggs, beaten
• 1 small red bell pepper, diced into 1/4-inch pieces
• 1/3 cups (80 ml) chopped green onions
• 1/2 cups (113 g) Panko bread crumbs
• 1/2 cups (113 g) plain bread crumbs
• 1/4 cups (60 ml) mayonnaise
• 1 Tbsp (14 g) Old Bay Seasoning
• 1 Tbsp (14 ml) extra virgin olive oil
• 1/2 tsp freshly cracked black pepper
• Lemon wedges, for serving
• Seasoned salt, for serving

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Instructions

Prepare the Shrimp Mixture

• Coarsely chop the Oregon Bay shrimp, ensuring pieces are small enough to help the cakes bind together.
• In a large bowl, combine the chopped shrimp with beaten eggs, diced red bell pepper, chopped green onions, Panko bread crumbs, plain bread crumbs, mayonnaise, Old Bay Seasoning, and freshly cracked black pepper.
• Mix until all ingredients are fully incorporated.

Form the Shrimp Cakes

• Test the mixture’s moisture content by forming a small patty. If the mixture doesn’t hold together well, add more mayonnaise, 1 tablespoon at a time, until the mixture is cohesive enough to form patties. Optionally, let the formed cakes rest in the refrigerator for a couple of hours to help them bind more effectively.

Cook the Shrimp Cakes

• Heat a large non-stick pan over medium-high heat and add olive oil.
• Carefully place the shrimp cakes into the pan. Cook for about 4 minutes on the first side, gently lifting to check if the underside has turned a dark golden brown with a nice crust.
• Flip the cakes and cook for another 4-5 minutes on the other side, adding more olive oil if needed to ensure even browning. Slide the cakes around in the pan to ensure they all get a little coating of oil.

Serve

• Plate the shrimp cakes while hot. Serve with lemon wedges, a sprinkle of seasoned salt, and a side of sweet corn.

Notes

• For best results, ensure shrimp are thoroughly dry before mixing to promote crispier cakes.
• Substitute regular breadcrumbs for panko if needed, but note the texture may be slightly less crispy.
• Store leftover shrimp cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Main Course
• Method: Pan-Frying
• Cuisine: American

Nutrition

• Serving Size: 2 cakes
• Calories: 250
• Sugar: 2
• Sodium: 400
• Fat: 15
• Saturated Fat: 5
• Unsaturated Fat: 8
• Trans Fat: 0g
• Carbohydrates: 20
• Fiber: 2
• Protein: 20
• Cholesterol: 150

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