KATHY G’s MINI SHRIMP CAKES
INGREDIENTS
MAIN
1 lb. Small Shrimp (90-110 count) pulsed in food processor until smooth
8 oz. Mayonnaise
1 Tbsp Kosher Salt
½ tsp Garlic Powder
1 tsp Paprika
3 Tbsp Fresh Chopped Parsley
½ tsp Dry Mustard
¼ tsp Cayenne Pepper
2 oz. Fresh Lemon Juice
3-5 cups Panko Breadcrumbs (also known as Japanese Breadcrumbs)
BREADING STATION
1 cup Milk
4 Whole Eggs (beaten together)
8 cups Panko Breadcrumbs
In a large bowl, mix all main ingredients listed above together. Add Panko (as needed) until the mixture is able to hold its shape. Take a one-ounce ramekin to help shape the cakes. Have your breading station ready by mixing milk and eggs. Take the shrimp mixture to breading station and roll small balls (1 oz. each) into the eggs and Panko and make a small “cake circle” with the mixture. Take the breaded shrimp cakes and freeze them on a covered sheet pan for three hours. After freezing, take a saucepan with Canola Oil and place on MEDIUM heat. Remove cakes from freezer and sauté the cakes in the oil for 2-3 minutes per side. Remove cakes from oil, place on a sheet pan, and heat the cakes in preheated oven at 375 degrees for five minutes before serving on platter. Usually served on lime slices with a Creole Aioli or Lemon Aioli. |
