Fresh Maine Shrimp Cakes

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 205.3
  • Total Fat: 15.4 g
  • Cholesterol: 77.7 mg
  • Sodium: 143.0 mg
  • Total Carbs: 4.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 11.8 g

View full nutritional breakdown of Fresh Maine Shrimp Cakes calories by ingredient


When the shrimp are in season these little cakes delight When the shrimp are in season these little cakes delight
Number of Servings: 4


    1/2 lb fresh maine shrimp meat, pulsed in food mill
    3/4 C Panko Divided 1/4 mixed in the rest for dusting.
    1 TBL Mayo
    1 Egg white
    1tsp dijon mustard
    1/4 Tsp Dry Tarragon (or spice of your choosing- curry is good)
    Dash of Cayenne
    Salt and Pepper

    Oil for frying.


The oil need not be deep to fry these but be sure it coats the pan well.


Pulse shrimp in Cuisinart, add the remaining ingredients (remember to hold out 1/2 C Panko) and blend. Put wax or parchment on a cookie sheet and scatter most of remaining Panko over it. Shape patties and place on Panko, "dust" with remaining. Refrigerate for 10 minutes.
Heat canola oil to hot but not smoking and fry. Be patient, let the cake cook for a few minutes before turning. should come out browned and crunchy on outside, moist and tender on inside. I serve with a variety of condiments, a little mayo with lemon zest and juice, and capers is nice.

Serving Size: Makes 4.5, 3 inch diameter, 1/2 inch high cakes

Number of Servings: 4.5

Recipe submitted by SparkPeople user CMA825.

TAGS:  Fish | Dinner | Fish Dinner |