jen's eastern shore herbed shrimp cakes

★★★★★ 2
a recipe by
Jen Smallwood
West Melbourne, FL

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.

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 @kitchencrew
★★★★★ 2
serves 4 (2 cakes per person)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For jen's eastern shore herbed shrimp cakes

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

How To Make jen's eastern shore herbed shrimp cakes

  • Mayonnaise ingredients in a bowl.
    1
    For Mayonnaise: Stir all ingredients in a small bowl. Chill until ready to serve.
  • Pancetta, shrimp dry, and wet bread crumbs pulsed until combined.
    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.
  • Mixing in scallions, cilantro, corn starch, salt, sugar, and pepper.
    3
    Add scallions, cilantro, corn starch, salt, sugar, and pepper. Mix well.
  • Shrimp mixture formed into patties and rolled in almonds.
    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.
  • Frying the shrimp patties in a skillet.
    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.
  • Jen's Eastern Shore Herbed Shrimp Cakes on a platter.
    6
    Serve warm with the mayonnaise and a lemon wedge.
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