Ingredients
Scale
- 1 pound cooked shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped fresh parsley
- 1 large egg, lightly beaten
- 1/2 cup bread crumbs (panko recommended)
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Step 1: Finely chop the cooked shrimp. In a large bowl, combine the chopped shrimp, mayonnaise, red onion, celery, parsley, egg, bread crumbs, Old Bay seasoning, salt, and pepper. Gently mix until all ingredients are well combined. Do not overmix.
- Step 2: Shape the shrimp mixture into small, flat cakes, about 1/2 inch thick.
- Step 3: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small pinch of bread crumbs sizzles immediately upon contact.
- Step 4: Carefully place the shrimp cakes in the hot oil, working in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until golden brown and crispy.
- Step 5: Remove the shrimp cakes from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Step 6: Serve immediately. These are delicious on their own, with a dipping sauce (like cocktail sauce or tartar sauce), or as part of a larger seafood meal.
Notes
- Store leftover shrimp cakes in an airtight container in the refrigerator for up to 3 days.
- For perfectly crispy reheated cakes, bake them at 375°F for 8-10 minutes, or until heated through and lightly browned.
- Serve these delightful shrimp cakes atop a bed of crisp greens with a lemon-dill aioli for an elegant appetizer.
- To prevent the shrimp cakes from becoming gummy, avoid overmixing the ingredients and ensure the oil is hot enough before frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American