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!