Shrimp Cakes Recipe - Shrimp Cakes

                      Shrimp Cakes Recipe - Shrimp Cakes

Shrimp Cakes Recipe - Shrimp Cakes Ingredients

1⁄2 pound small shrimp (more than 55 per pound), peeled and deveined, or precooked cold-water (or baby) shrimp, thawed

1⁄4 cup plus 2 tablespoons vegetable oil

2 celery stalks, minced

1 medium onion, minced

1⁄4 cup mayonnaise (regular or low-fat, but not fat-free)

4 teaspoons Dijon mustard

1⁄4 cup minced dill 4 dashes Tabasco sauce, or more
to taste

21⁄4 cups plain dry bread crumbs Salt and freshly ground black
pepper to taste

Shrimp Cakes Recipe - Shrimp Cakes Cooking Process

1.If you’re using raw shrimp, bring 11⁄2 quarts salted water to a boil in a medium pot over high heat. Fill a medium bowl halfway with ice water and set it aside. Add the shrimp to the boiling water and cook until pink and firm, about 2 minutes. Using a slotted spoon or a strainer, transfer
the shrimp to the ice water and let cool completely. Drain the shrimp and blot dry on paper towels. If you’re using precooked shrimp, omit this step.

2.Heat 2 tablespoons of the vegetable oil in a large skillet set over medium heat. Add the celery and onion and cook, stirring often, until the onion is translucent and the celery softens, 2 to 3 minutes. Transfer to a large mixing bowl.

3.Add the mayonnaise, mustard, dill, Tabasco sauce, and 1⁄4 cup of the bread crumbs to the cooked vegetables and mix until well blended. Add the salt and pepper.

4.Coarsely chop the shrimp and add to the mayonnaise mixture. Stir until well combined.

5.Place the remaining 2 cups bread crumbs on a plate. Using one-eighth of the shrimp mixture (about 1⁄3 cup), form a shrimp cake or patty with your hands. Lay the cake on the bread crumbs and press lightly so that the bread crumbs adhere to the bottom, then turn the cake over and repeat the process on the other side. Gently roll the patty’s sides in the bread crumbs as well. The patty should be completely coated. Set the cake on a plate and repeat with the remaining shrimp mixture to make a total of 8 cakes.

6.Pour 2 tablespoons of the remaining oil into a skillet (preferably nonstick) large enough to hold 4 cakes in one layer without crowding, and set over medium heat. When the oil is hot, add 4 cakes. If you have a very large skillet, you can cook all 8 shrimp cakes at once, using all of the oil. Fry the cakes until they are golden on the bottom, about 2 minutes. Flip them and cook for 2 more minutes, or until they are golden all over. Repeat with the remaining 2 tablespoons oil and 4 shrimp cakes.

7.Serve the shrimp cakes hot, with Cocktail Sauce (page 62), Tartar Sauce (page 51), or purchased salsa on the side.Shrimp Cakes Recipe - Shrimp Cakes