For many of us, when we think of food from the East Coast, fresh crab and crab cakes come to mind. But, unless we live in that region, fresh, lump crabmeat isn't exactly easy to find at your local market/grocery store. As a result, when I saw a recipe for seafood cakes using shrimp, I was instantly intrigued. Maybe it's a fairly common thing for all of you in coastal towns, but being a mid-westerner, I can't say I've ever seen let alone tasted a shrimp cake before. I suppose I shouldn't feel too guilty about it though since even Bubba from the film "Forest Gump" left out shrimp cakes in his famous shrimp-this, shrimp-that spiel. Anyway, with that said, I decided to try out this recipe. The end result was a warm, fresh-tasting, lightly seasoned, crispy on the outside cake with a spicy, kick-in-the-mouth of a dip on the side. Saute up a little bit of baby bok choy with some freshly grated ginger and you'll have a perfect little meal. The cakes make great left-overs and can be either eaten alone or on a sandwich - but make sure you consume them within a day or two.
Adapted from a recipe by Sansei Seafood Restaurant & Sushi Bar (Maui) featured in Bon Appétit, September 2005
- 2 bags, frozen uncooked, peeled, deveined large shrimp (~2lbs), thawed, rinsed, and patted dry
- 2 large eggs
- 1 shallot, diced
- Juice from 1 lemon
- 2 tablespoons stone ground mustard
- 3-4 tablespoons fresh cilantro, finely chopped
- 3 cups panko (Japanese breadcrumbs)
- 2 tablespoons (or more) vegetable oil
- 1 1/2 t hot sauce
- 1 clove garlic, minced
- Coarsely chop shrimp in processor.
- Add eggs, shallot, lemon juice, mustard, cilantro, hot pepper sauce. Blend in using on/off turns.
- Add 2 cups panko and blend in using on/off turns.
- Form mixture into 3-to-4-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 20 minutes. (Can be made up to 4 hours ahead).
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
- Spoon Spicy Sour Cream on to each cake or serve alongside for dipping.
Spicy Sour Cream
- 8 oz container Light Sour Cream
- 4 Tb Chili Garlic Sauce (found in the Asian Foods Section)
- Zest from 1 Lime
- 1 t freshly grated ginger
- Combine all four ingredients together in bowl. Stir to combine.