Making Shrimp Cakes

Category Seafood
Shrimp cakes are a great alternative to crab cakes. These are a crispy and delicious appetizer.
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I can't afford Crab at today's prices, but I can buy frozen raw shrimp meat cheaply. I have used salmon instead of shrimp, and it is just as good.

Ingredients

Directions

Pulse shrimp in food processor a few times to break them up (or chop them by hand, you want them finely chopped.) Add the rest of the ingredients and pulse a few more times until blended or mix by hand. Form into 6-8 paddies about an inch thick. These can be frozen now for later use or refrigerated for use the next day.
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To cook, put in pan over medium heat with a little oil in the bottom. Turn after browned on one side 3-4 minutes and finish the other side. Serve on a bun or alone.

I like to serve with a flavored mayo. 1 cup of mayo with some finely chopped sun dried tomatoes or some mustard or dill. Let your imagination go wild, use whatever herb or flavoring would go well with what you are serving.

Variations

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November 21, 2019

Shredded sweet potatoes, fried shrimp cake flour, fish sauce, and a few more seasonings combine to make the base for a shrimp topped patty. Fry in a skillet for an amazing appetizer or serve with lettuce and a side of greens.

cooking Sweet Potato and Shrimp Cakes

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