Description
Summer is the time to enjoy all the fresh and local offerings of the season. Especially seafood.
Ingredients
Scale
- 1 lb. Oregon Bay Shrimp coarsely chopped-frozen is acceptable if fresh isn’t available
- 2 large eggs beaten
- 1 small red bell pepper small dice about ¼ inch (I used a food processor for this)
- 1/3 cup chopped green onions
- ½ cup Panko crumbs
- ½ cup plain bread crumbs
- ¼ cup mayonnaise
- 1 Tbs. Old Bay Seasoning
- 1 Tbs. Extra virgin olive oil
- ½ tsp. Freshly cracked black pepper
- Lemon wedges
- Seasoned salt
Instructions
- The key here is to chop the shrimp to a size that will make it easier to form the cakes, large pieces will just make it more difficult.
- Mix all of the ingredients fully, and test the moisture content by forming a patty. If the cake wants to fall apart you can add more mayonnaise at this point, perhaps 1 tablespoon at a time, mix and retry. Some people prep this by forming the cakes and letting them rest in the refrigerator for a couple of hours so they bind more.
- Heat a large non stick pan to medium high heat with the olive oil, carefully add the cakes and check after 4 minutes by gently lifting the cake. You want the underside to be a dark golden brown with a nice crust. Turn the cakes and cook for another 4-5 minutes. You may need more olive oil here, I added another tablespoon and that worked very well, just slide the cakes around so the all get a little coating of the oil. This will ensure even browning. Plate while still hot and serve with lemon wedges, seasoned salt and some good sweet corn on the side. Now that’s summer ! Enjoy.
- Category: Main