Ingredients
- Dipping Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon hot sauce (more or less to taste, depending on the hot sauce brand, some are hotter than others)
- 1 garlic clove, crushed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Shrimp Cakes
- 1 pound raw shrimp (shelled and deveined shrimp, chopped)
- 1 1/2 cup panko breadcrumbs (and additional bread crumbs for dredging, about 1 - 1 1/2 cups)
- 2 large eggs
- 4 scallions, finely chopped
- 2-3 garlic cloves, finely minced
- 1 tablespoon finely grated lemon zest
- 1 teaspoon smoked paprika
- 2-3 teaspoons onion powder
- 1 tablespoon Dijon mustard
- 1/4 - 1/2 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup olive oil (extra-virgin)
- Lemon wedges, for serving
How to Make
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Step 1: In a small bowl, whisk all the sauce ingredients and set aside.
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Step 2: In a large bowl, mix the chopped shrimp with the panko, eggs and remaining ingredients up to the black pepper. Form the mixture into eight 3/4-inch-thick cakes. Place additional panko bread crumbs in a plate (about 1 - 1 1/2 cups) and dredge to cover both sides of the crab cakes.
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Step 3: In a large skillet, heat the olive oil. In batches, add the shrimp cakes and cook over moderately high heat, turning once, until browned and cooked through, about 4 minutes total.
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Step 4: Transfer to plates and serve with the Dipping Sauce and lemon wedges. Enjoy!
We hope you enjoy this recipe!
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