For a weeknight meal, shrimp cakes are easy but also elevated.
Add a peppery kick to coleslaw dressing,deviled eggfilling, or macaroni and cheese.
Just remember that a little bit goes a long way.
Credit:Antonis Achilleos; Prop Styling: Lydia Pursell; Food Styling: Chelsea Zimmer
Both are typically seasoned with herbs, spices, and lemon for a traditional way to showcase fresh seafood.
Shape the shrimp cakes as directed, then wrap and refrigerate up to one day ahead.
Cook as instructed before serving.
For baked shrimp cakes, assemble the cakes as directed.
Transfer to a parchment paper-lined baking sheet and brush with oil or melted butter to encourage even browning.
Shape shrimp cakes:
Shape into 8 (3-inch) cakes.
Place cakes on a parchment paper-lined baking sheet.
Cover; chill 15 minutes.
Cook shrimp cakes:
Heat 2 tablespoons of the oil in a large nonstick skillet over medium.
Cook 4 cakes 4 to 5 minutes per side.
Transfer to a plate lined with paper towels; sprinkle with 1/8 teaspoon of the salt.
Wipe skillet; repeat with remaining 2 tablespoons oil, 4 cakes, and 1/8 teaspoon salt.
Top with sliced scallions and sauce.
Serve with lemon wedges.
Shrimp cakes can be prepared fully and frozen for up to two months.
Flash freeze on trays until firm before transferring to freezer-safe zip-top bags or an airtight container.
