Shrimp Cakes with Scallion Dip
- Level: Easy
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 445 calorie
- Total Fat
- 29 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 236 milligrams
- Sodium
- 680 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 2 grams
- Protein
- 27 grams
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.
