Shrimp Cakes

The shrimp cakes required several ingredients such as Tabasco sauce, breadcrumbs, chopped shrimp, mayo (We used the vegan mayo from the previous recipe), chives, green onion, celery, egg, salt and pepper.

Mise en place

The celery and green onions were cooked in butter until soft, then cooled to room temperature.

Celery and green onions

The rest of the ingredients were combined together.

The mixture was then shaped into bite size pieces, about the size of a half-dollar, after rolling it in additional breadcrumbs for a crispy outer coating.

Sample cake size

Ready to cook

The cakes were cooked in butter on each side until golden brown, then plated with remoulade sauce.

Frying in the pan

Final plating

Prep: No problems with prep. We were careful to make sure each cake was about the same size.

Presentation: I went with a simple plating scheme with the sauce in the middle and the cakes surrounding it.

Taste: The shrimp cakes are nicely seasoned and have a crispy outer coating from the extra breadcrumbs. There is a good amount of shrimp in each bite. The remoulade sauce is somewhat reminiscent of a tartar sauce.

Overall: I'd definitely make this again, with possibly different types of seafood (Such as crab or salmon).