Ingredients
For shrimp cakes:
- Cooking spray
- Cooked shrimp, about 12 ounces, chopped
- 2 to 3 tablespoons mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons seasoned dry bread crumbs
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Grain mustard remoulade:
- 1/4 cup mayonnaise
- 1 tablespoon grain mustard
Directions
Heat a griddle or nonstick skillet with cooking spray and set over medium-high heat to preheat.
In a medium bowl, with a spoon, combine shrimp, mayonnaise, egg, bread crumbs, chives, salt, and black pepper. Mix well and shape mixture into 4 cakes, each about 1-inch thick.
Place cakes on hot griddle and cook 3 minutes per side, flipping with a spatula, until cooked through. Remove from griddle.
While cakes are cooking, in a small bowl, with a spoon, combine mayonnaise and grain mustard. Mix well. Serve shrimp cakes with remoulade spooned over top.
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By Paphotogirl
Strasburg, PA
on March 30, 2011
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This is a very tasty recipe, and I don't want to be hypercritical, but I'm tired of Robin Miller's recipes constantly needing to be fixed. The average home cook ought to be able to rely on them.
Fortunately, I'm an old hand at making crab cakes, so I added about an extra 1 1/2 T. of mayonnaise, another 3+ T. of breadcrumbs, and because I used unseasoned, I added a 1/4 t. of Old Bay seasoning. Next time I'll make it a 1/2 t. I also refrigerated them for about 45 minutes, and I pan seared them in a little veggie oil.
I tried the peanut sauce on the Thai recipes, and I'm NOT an old hand at that...so I just wish the Food Network Kitchens would test these more thoroughly!
By Zsana
California
on August 29, 2010
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Loved the flavor! But as everyone else mentioned, it needs a lot more breadcrumbs. Mine fall apart, even after I refrigerated them. But I did not really care, they were just delicious! Make a note on your recipe and next time you will not run into the same problem.
By chelli in Kodiak
Kodiak, Alaska
on December 19, 2009
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My family was impressed by this simple yet delicious recipe. I followed the suggestions and used about 6T. of seasoned bread crumbs and also added an additional egg. They held together fairly well but it didn't matter - they were absolutely delicious. For the remoulade, I substituted fat free sour cream and also added 1/4 c. finely minced red onion. This one is a keeper.
Read all 16 reviews