Shrimp Cakes
Serves 4
12 Ounces of cleaned, shelled, and deveined shrimp chopped
3 T onions, chopped
3 T vegetable oil
1 egg, beaten
1 t dried parsley
1 t brown mustard
¼ cup Parmesan cheese, shredded
¼ cup panko bread crumbs
¼ cup mayo
½ t old bay seasoning
¼ t black pepper
Note: For Crab Cakes replace shrimp with equal amount of chopped crab
Mix all ingredients EXCEPT OIL in a large bowl and mix well. Cover and refrigerate for 30 minutes.
Remove from fridge. Dust hands with a light coat of flour and shape into 8 patties, about 2-3 inches each. Preheat nonstick pan for 1 minute. Pour have the oil.
Fry 4 of the patties over medium heat until golden brown, flip and brown other side. Remove from pan to a cooling rack. Add rest of the oil to the pan and cook remaining patties. Serve with my basic tartar sauce or your favorite tartar sauce. Enjoy.
Peace,
CK