Shrimp Cakes with Scallion Dip

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 cup mayonnaise
  • 1/2 cup chopped fresh parsley
  • 1 scallion, roughly chopped
  • 1 small clove garlic, grated
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1/2 teaspoon grated lemon zest
  • 3 tablespoons vegetable oil, plus more for forming
  • 1 5 -ounce package mixed greens (about 6 cups)
  • 4 radishes, thinly sliced
Directions
  • Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.

  • Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes.

  • Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.

  • Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing.

  • Photograph by Charles Masters


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    This recipe is featured in:

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