Shrimp Cakes with Rémoulade
- Total Time: 1 hour
- Yield: 6 large or 12 small cakes 1x
Description
A rémoulade is a mayonnaise based sauce with endless variations that is used here to add a creamy texture to contrast the crispy shrimp cakes.
Ingredients
Shrimp Cakes
- • 1 lb (450 g) northern shrimp, peeled and cooked
- • 1 medium potato, diced
- • 1/2 leek, finely chopped
- • few sprigs of fresh tarragon or chervil, chopped
- • 3 tbsp flour
- • 1 bay leaf
- • pinch sea salt
- • small pinch cayenne pepper
- • 1/4 cup (60 ml) peanut or sunflower oil
Rémoulade
- • 1 cup (240 ml) mayonnaise
- • 1 tbsp Dijon mustard
- • 1 tbsp grated horseradish
- • 1 tbsp fresh basil, tarragon, and/or chervil, chopped
- • 1 tsp apple cider vinegar
- • 2 cloves garlic, chopped
- • few celeriac or celery leaves, finely chopped
- • pinch cayenne pepper
- • pinch sea salt
Instructions
Shrimp Cakes
- Put the potatoes and bay leaf in a pan and cover with water.
- Bring to a boil, then simmer for about 15 minutes, until the potatoes are cooked.
- Strain and leave to cool for a few minutes.
- Put 2/3 of the shrimp and the potatoes in a food processor. Pulse a few times until roughly smooth.
- Transfer to a bowl and mix in the rest of the shrimps, the leek, tarragon, flour, salt and pepper.
- Form 6 large or 12 small patty.
- Heat up the oil in a frying pan. Once the pan is hot and the oil runny, add half the cakes and give the pan a small shake.
- Make sure not to overcrowd the pan. Cook for 3-4 minutes, until golden brown, flip, and cook for another 3 minutes.
- Transfer to a plate, repeat with the rest of the cakes.
- Serve right away and season with some sea salt.
Rémoulade
- Mix all ingredients.
- Let to sit for at least 30 minutes.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: French
Nutrition
- Serving Size: 2 cakes
- Calories: 360
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Frequently Asked Questions
Why does the recipe blend two-thirds of the shrimp and leave the rest whole?
Pulsing 2/3 of the shrimp with the cooked potato creates a binding paste, while the remaining whole shrimp are mixed in to give each cake chunky texture. This two-stage technique gives the cakes structure without making them dense or uniform throughout.
Does the rémoulade need to rest before serving?
Yes — the rémoulade instructions specifically say to let it sit for at least 30 minutes after mixing so the Dijon mustard, horseradish, apple cider vinegar, and fresh herbs meld together. It can be made well in advance and refrigerated.
What are tarragon and chervil, and can I substitute something easier to find?
Both are delicate French herbs with a mild anise-like flavor used in both the cakes (a few sprigs) and the rémoulade (1 tbsp). Fresh tarragon is more widely available; chervil can be swapped for flat-leaf parsley if you can’t find it. 
