jen's eastern shore herbed shrimp cakes

Name: Jen's Eastern Shore Herbed Shrimp Cakes
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: ## FOR HERB LEMON MAYONNAISE:; 1/4 cup(s) mayonnaise; 1/2 - 1 teaspoon(s) finely grated lemon zest; 1 teaspoon(s) fresh lemon juice; ## FOR SHRIMP CAKES:; 1-2 slice(s) pancetta or bacon slices, lightly precooked and chopped; 3/4 pound(s) large shrimp (21 to 25 per lb.), peeled and deveined with tails off; 1/2 cup(s) bread crumbs; 1/4 cup(s) milk; 1/2 cup(s) scallions, chopped; 2 tablespoon(s) fresh cilantro, chopped; 2 teaspoon(s) corn starch (may need more depending on how moist mixture is); 3/4 teaspoon(s) sea salt; 1/2 teaspoon(s) sugar; 1/4 teaspoon(s) fresh ground black pepper; 2 cup(s) dune buggies sea salted almonds, chopped; 3 tablespoon(s) vegetable oil; 1 small lemon, cut into wedges (8 total)

(2 RATINGS)

308 Pinches 7 Photos

Jen Smallwood

St. Cloud, FL

Updated on Mar 31, 2021

This recipe is very special to me - as this recipe was also picked and printed in the Blue Crab Bay Co.'s 2014 Calendar. Since then, I've had it published in 1 magazine; it seems it's not just one of my family's favorite - but some others like it as well. I hope if you try it and that you & yours enjoy it too... **note** The almonds that I use are from Blue Crab Bay Co.

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Jen's Eastern Shore Herbed Shrimp Cakes on a platter.

Blue Ribbon Recipe

We can see why Jen's shrimp cakes recipe has been published. They're fantastic! The outer layer with the almonds gives these cakes a wonderful texture. We haven't had them in a crab or shrimp cake before. Inside, the shrimp cake is tender and full of flavor. Bacon adds a slight smokiness to the cake. The herb lemon mayonnaise is a must. It adds a nice lemony zing.

— The Test Kitchen

prep time 20 Min

cook time 15 Min

method Stove Top

yield 4 (2 cakes per person)

Ingredients

FOR HERB LEMON MAYONNAISE:
1/4 cup mayonnaise
1/2 - 1 teaspoons finely grated lemon zest
1 teaspoon fresh lemon juice
FOR SHRIMP CAKES:
1-2 slice pancetta or bacon slices, lightly precooked and chopped
3/4 pound large shrimp (21 to 25 per lb.), peeled and deveined with tails off
1/2 cup bread crumbs
1/4 cup milk
1/2 cup scallions, chopped
2 tablespoons fresh cilantro, chopped
2 teaspoons corn starch (may need more depending on how moist mixture is)
3/4 teaspoon sea salt
1/2 teaspoon sugar
1/4 teaspoon fresh ground black pepper
2 cups dune buggies sea salted almonds, chopped
3 tablespoons vegetable oil
1 small lemon, cut into wedges (8 total)

How To Make jen's eastern shore herbed shrimp cakes

Step 1

For Mayonnaise: Stir all ingredients in a small bowl. Chill until ready to serve.

Step 2

For Shrimp Cakes: Pulse pancetta or bacon until fine. Pat the shrimp dry, add to bacon, and pulse until shrimp are coarsely chopped. Soak bread crumbs in the milk until soft, about 30 seconds. Add crumbs to the shrimp mixture. Pulse until combined. Transfer mixture to a bowl.
Step 3

Add scallions, cilantro, corn starch, salt, sugar, and pepper. Mix well.
Step 4

Place almonds on a plate. Drop 1/4 cup of shrimp mixture onto the almonds. Sprinkle some almonds over the mound to coat, gently pressing to form a cake about 1/3 inch thick. Transfer to a wax paper-lined baking sheet. Make 8 cakes total.
Step 5

Heat 2 tbsp. oil in a 12-inch heavy skillet over moderate heat until but not smoking, then cook four cakes, turning once and rotating for even browning, 4-6 minutes total. Drain on a paper towel-lined plate and loosely cover with foil. Discard almonds left in the skillet. Add remaining oil and cook the other 4 cakes.
Step 6

Serve warm with the mayonnaise and a lemon wedge.
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