Oregon Bay Shrimp Cakes are a deliciously crispy and flavorful dish perfect for summer meals. These cakes are made with coarsely chopped shrimp mixed with red bell pepper, green onions, Panko, and seasoned with Old Bay, then pan-fried to golden perfection.
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
- Total Time: 30 minutes
- Yield: Serves 4
Description
Oregon Bay Shrimp Cakes are a deliciously crispy and flavorful dish perfect for summer meals. These cakes are made with coarsely chopped shrimp mixed with red bell pepper, green onions, Panko, and seasoned with Old Bay, then pan-fried to golden perfection.
Ingredients
1 lb (450 g) Oregon Bay Shrimp, coarsely chopped (frozen is acceptable if fresh isn’t available)
2 large eggs, beaten
1 small red bell pepper, diced into 1/4-inch pieces (about 1/2 cup, can use a food processor)
1/3 cup (80 ml) chopped green onions
1/2 cup (60 g) Panko bread crumbs
1/2 cup (60 g) plain bread crumbs
1/4 cup (60 ml) mayonnaise (more if needed)
1 Tbsp (14 g) Old Bay Seasoning
1 Tbsp (14 ml) extra virgin olive oil (plus more as needed)
1/2 tsp freshly cracked black pepper
Lemon wedges, for serving
Seasoned salt, for serving
Instructions
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!
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.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Main
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 2 cakes
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 220mg
Easy recipe that comes together quickly and is quite tasty. The only ingredient I didn’t have on hand was the Old Bay seasoning. For me, the one tablespoon of Old Bay was a little spicy so next time I make these, I will adjust the amount.
Excellent recipe. I substituted a cajun spice blend for the Old Bay.
This is an amazing recipe that is equal to the best of any crab cake I’ve made, or had at a restaurant.
Add 1-2 stalks celery, fine dice, saute the Trinity with a little minced shallot, 1/2 garlic clove. fry at 325, serve with lemon garlic aioli. Amazing.
This recipe is going into my regular rotation. The shrimp cakes were easy to make and full of flavor, and I actually prefer the flavor of shrimp over crab. Thanks for a perfect summer recipe!
Loved these shrimp cakes! I added a little extra mayonnaise to help bind them, and they held together perfectly.
Perfect for a summer dinner! I loved how crispy they turned out. A sprinkle of the lemon was fantastic, and I served it with remoulad sauce.