Shrimp Cakes for Dinner with Friends

Try these savoury, irresistible shrimp cakes with a gingery-lime mayonnaise and salad. With a little advanced preparation, they come together very quickly, and before you know it, an excellent light supper is on the table. On this particular evening, we shared the meal virtually with friends across the country. Through the magic of Zoom, we cooked and ate dinner with Towny and Susan in Portsmouth (New Hampshire), with Emily and Matt in Asheville (North Carolina), and with Aida and Hannah in Chicago (Illinois). I sent everyone the recipe, equipment needed, and how to prepare the mise-en-place to help with the meal prep flow.

Shrimp Cakes with Lime-Ginger Mayonnaise

David Scott Allen | Cocoa & Lavender

The recipe makes 8 shrimp cakes.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 large egg
• 1 lime for zest
• 2 tsp Lime Juice
• 1 tsp Dijon mustard
• 2 tbsp Freshly Chopped Ginger squeezed dry
• 1 tsp Soy Sauce
• 1 tsp Sugar
• 1 cup canola oil plus 3 tablespoons
• 1/4 cup carrot finely diced
• 1/2 cup onion finely chopped
• 1 cup Finely Chopped Shiitake Mushroom Caps (about 4-6 mushrooms)
• 1/2 lb Raw Shrimp peeled, deveined, and coarsely chopped by hand
• 1/2 lb Skinless Halibut cod, or sole fillet, coarsely chopped
• 2 egg yolks
• 1/2 tsp sea salt or more to taste
• 2 tsp Soy Sauce
• 4 tsp sugar
• 3 tbsp canola oil
• chives for garnish
• salad leaves for serving

Instructions

 

• Process egg, lime zest, lime juice, mustard, ginger, soy, sugar and 3 tablespoons canola oil for a few seconds in the food processor. With motor running, slowly add – in a constant 1/8-inch-thick stream – the remaining cup of canola oil until it is all used up and mayonnaise consistency is reached.
• Transfer to a serving bowl and keep refrigerated. (The addition of ginger and soy sauce make this mayonnaise a bit thinner than usual.) Clean the bowl and blade of the processor.
• In a small skillet over medium heat, cook carrot, onion, and mushrooms in 1/2 cup water, uncovered, stirring frequently, until carrot and onion are softened, about 4 minutes (the liquid will have evaporated and the vegetables will begin to brown).
• Cool slightly. Combine shrimp, fish, vegetable mixture, yolks, sea salt, soy sauce, and sugar in the bowl of a food processor and pulse a few times till mixture forms a chunky paste. Scrape into a bowl and chill, covered, for 30 minutes.
• Heat the 4 tablespoons canola oil in a large nonstick skillet over moderate heat until shimmering. While oil is heating, form shrimp mixture into eight 1/2-inch thick patties. I used a ring mold (3.5 inches) and filled it halfway.
• Fry cakes until a light golden, about 2 minutes on each side, then transfer with a spatula to paper towels to drain. Serve on a bed of greens — I prefer a peppery variety such as arugula or mizuna — with a dollop of the mayonnaise; garnish with chives, and pass remaining mayonnaise on the side.

Keyword Mayonnaise, Seafood Recipes, Shrimp

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Seafood Recipes:

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A Variation on Provençal Seafood Stew– Seafood defines the coastline cuisine in Provence. After all this is a place where Marseille proudly boasts about the Bouillabaisse Charter. It is also where you can buy seafood of every description in the Martigues market, and the fishmongers can tell you the names of the ugliest fish in (or out of) the sea.

Salmon Wellington – Salmon en Crôute -This classic seafood dish is a bit of a nod to old school recipes (think Julia Child), and definitely, a dinner party hit.

Sautéed Prawns a Spicy Main Dish – In Provence, it’s easy to stop by your local fishmonger and buy freshly caught fish, oysters, and mussels from the Mediterranean. Shellfish such as prawns are not locally caught, but still easily found at most fish purveyors.