Here is a delicious twist on the classic crab cake. I substitute shrimp for crab and add in some Asian-inspired seasonings & my favorite herb trio – mint, cilantro and basil. This is a great party appetizer or serve wrapped in lettuce leaves for a tasty main course.
serves 6-8 as an appetizer
1 pound shrimp – peeled & deveined
1 T. each: chopped cilantro, chopped basil, chopped mint
1 T. finely chopped ginger
2 cloves finely chopped garlic
2 T. finely chopped red pepper
1 t. asian fish sauce
3 T. mayonnaise
1 c. panko bread crumbs, divided
1/4 c. mayonnaise
1/2 t. sesame oil
1/2 t. sriracha sauce (optional)
Preheat oven to 400 degrees.
Coarsely chop shrimp in a food processor by pulsing or chop by hand. You want the shrimp to hold together but not get too finely chopped – look for approximately 1/4 inch size pieces.
In a bowl, mix chopped shrimp with herbs, ginger, garlic, red pepper, egg, fish sauce and mayonnaise. Stir in 1/2 c. panko.
Drop a tablespoon of shrimp mixture into remaining panko and turn to coat. Shape into a small patty and place on a baking sheet. Repeat with the rest of the shrimp mixture.
Spray shrimp patties on both sides generously with olive oil. Bake for approximately 15-20 minutes, flipping halfway through, until crispy & golden.
While they are baking, mix together the mayo, sesame oil & sriracha.
Serve shrimp cakes on a platter with the dipping sauce – enjoy!
Please check out the the step-by-step recipe video on Kin Community!