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Baked Shrimp Cakes Recipe


I bought a two-pound bag of tiny, individually frozen, cooked shrimp at Costco the other day. They were a lot tastier than their size would indicate. These little guys made appearances in soups, salads, and appetizers at our house. Then, I started obsessing about using them in a shrimp cake recipe. How delicious would that be? As it turns out, pretty darned delicious! Haul out your food processor, and let's start cooking.


Baked Shrimp Cake Recipe

Ingredients:

2 cups frozen tiny shrimp (Divide it into 1 cup portions.)
1 cup fine saltine cracker crumbs or you may also use dried bread crumbs
2 tablespoons dried parsley
1/8 teaspoon mustard powder
teaspoon onion powder
1-2 teaspoons Old Bay Seasoning powder
teaspoon pepper sauce (I use Sriracha.)
teaspoon Worcestershire sauce (I use Lea and Perrins.)
1 egg, beaten
cup mayonnaise
1/8 teaspoon of baking powder (Optional if you want the cakes to puff a bit.)
Pepper (optional)


Method:

Preheat the oven to 375 degrees F. Line a jelly roll pan with foil and spray it with non-stick cooking spray. Set the pan aside.

Take a stack of saltines or some dried bread husks and process them until they are fine crumbs. Pour a cup of them into a medium bowl. Store the rest of the crumbs for use in another recipe. You may use just cracker crumbs or only bread crumbs. However, it's fine to use a combination of cracker and bread crumbs. Shrimp cakes made with cracker crumbs will be crisper, firmer, and saltier. When the lovely shrimp cakes are made with bread crumbs, they are squishier.

Food process the shrimp when they are frozen; DO NOT thaw the shrimp. Process one cup of frozen tiny shrimp until they are almost powder. You will still have some chunks; that's okay. Pour the processed shrimp into the bowl with the cracker or bread crumbs. Process the second cup of shrimp for about 5 seconds. There will be a lot of chunks and even some whole shrimp; that's great. Now pour them in with the rest of the shrimp. Sprinkle the dried parsley, mustard powder, onion powder, and Old Bay Seasoning over the shrimp and crackers. Stir to mix it all together. Pour the egg and mayonnaise in and use your hands to mix it up. It will feel really cold with frozen shrimp chunks. Divide the shrimp mixture into 4 balls. Flatten the balls out until they are about the size of hamburger buns. Carefully place them on the prepared pan. Yes, they will be really cold with tiny frozen shrimp. That's okay! At this point, I sprinkled mine with black pepper. That's optional. There's no need for additional salt. Between the crackers and Old Bay, we've got plenty of salt. If you want to reduce the salt, just reduce the amount of Old Bay that you use.

Bake the shrimp cakes for 20 minutes. Turn them over carefully. Bake them for another 10-15 minutes. They should be a lovely brown. Let the cakes cool for a couple of minutes while you prepare the bread for sandwiches.

These shrimp cakes would be tasty served on a croissant, egg bun, potato roll, hamburger bun, or crumbled into a wrap. Don't let the bread overwhelm their delicate flavor. If you adore seafood sauce, you can use it as a condiment; put it on the bread straight or blend a tablespoon of the sauce with an equal amount of mayo. Check out my article describing some flavored mayo recipes. I'll post a link in the Related Links.



Related links: The Related Links below this article may be of interest to you. One link has delicious recipes for flavored mayonnaise that would enhance the sandwiches. I also included two tasty side dishes that would work especially well with these shrimp cakes.

When I mention stores or products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products or stores by name.

NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Sandwiches site. Sometimes, this newsletter has information and variations on sandwiches that are not in the articles. Fill in the blank below the article with your email address - which is never passed on beyond this site. We never sell or trade your personal information.
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Content copyright © 2014 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.

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