Since we just got back from Florida, this recipe seemed a bit fitting to try. Shrimp cakes (and crab) are common all over on the Gulf coast either sauteed, baked, deep-fried, grilled or broiled . They are usually served as an appetizer or with coleslaw & corn on the cob. The cakes very in size, from no bigger than a small cookie to as large as a hamburger. They are popular along the coast where crabbing and shrimping industries thrive.
Ingredients
1 pound peeled and deveined medium shrimp, finely chopped
1/2 cup mayonnaise
1/2 cup bread crumbs
1 large egg
1 Tbs. prepared horseradish
1 Tbs. chopped chives
kosher salt and pepper
Directions
- In a large bowl, mix together the shrimp, mayonnaise, breadcrumbs, egg horseradish, chives, 1 tsp salt, 1/4 tsp pepper. Form the mixture into 8 patties. Chill until firm, at least 30 minutes.
- Heat 3 Tbs. of the oil in a large nonstick skillet over medium-high heat. In 2 batches, cook the patties until cooked through, 3 to 4 minutes per side.
Tupps Tidbits: we used more breadcrumbs then what the recipe called for , do not chop the shrimp too small, you do not want to "puree" it....add some Old Bay seasoning!
Quick, easy ALL star recipe. The cakes were crispy just as the title states. They did not crumble and we both thoroughly enjoyed them and looking forward to making them again. KEEPER in our house!
Where did we find this one??? realsimple.com
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