Recipes > Seafood
Help needed for Skrimp cakes!
TMB:
Kimmie and I had tasted catfish cakes in Paducha Ky during the BBQ on the river and talked about them on the way back.
So here is my first try, but need a little help on the grilled ones. The grilled cakes were a little dry and I need to add moister to them
I made two batches, one batch fried and one batch on the SRG and here they are
Fried...
And the SRG grilled ones
Fried on the left grilled on the right
Fried on the right grilled on the left
RECIPE.........
1 lb skrimp (chopped pea size)
3/4 cup panko breadcrumbs
2 Tbl spoons mayo
1 1/2 teaspoons worcestershire sauce
1/4 teaspoon creole seasoning or to taste
Dash of hot sauce
2 large eggs (beaten)
Zest of 1 lemon
Coarse salt and ground pepper
1/4 cup canola oil
1 cup flour
Mix well, form into patties and set in fridge for 30 mins to 1 hr
akruckus:
A suggestion for the grilled ones. Take a couple of the shrimp and pop them into a food processor and puree to make a bit of a "mouse". This would act as a binder and you could add less of the bread crumbs. When I make any crab or fish cake I slowly add bread crumbs little by little just until it comes together to keep it from tasting bready/dried out.
TMB:
--- Quote from: akruckus on October 04, 2016, 02:51:42 AM ---A suggestion for the grilled ones. Take a couple of the shrimp and pop them into a food processor and puree to make a bit of a "mouse". This would act as a binder and you could add less of the bread crumbs. When I make any crab or fish cake I slowly add bread crumbs little by little just until it comes together to keep it from tasting bready/dried out.
--- End quote ---
Great idea thanks. I want to get this recipe down before I have everyone over for a cookout :D
akruckus:
--- Quote from: TMB on October 04, 2016, 08:53:12 AM ---
--- Quote from: akruckus on October 04, 2016, 02:51:42 AM ---A suggestion for the grilled ones. Take a couple of the shrimp and pop them into a food processor and puree to make a bit of a "mouse". This would act as a binder and you could add less of the bread crumbs. When I make any crab or fish cake I slowly add bread crumbs little by little just until it comes together to keep it from tasting bready/dried out.
--- End quote ---
Great idea thanks. I want to get this recipe down before I have everyone over for a cookout :D
--- End quote ---
Scallops work too, but are generally more expensive
TMB:
--- Quote from: akruckus on October 04, 2016, 10:16:58 AM ---
--- Quote from: TMB on October 04, 2016, 08:53:12 AM ---
--- Quote from: akruckus on October 04, 2016, 02:51:42 AM ---A suggestion for the grilled ones. Take a couple of the shrimp and pop them into a food processor and puree to make a bit of a "mouse". This would act as a binder and you could add less of the bread crumbs. When I make any crab or fish cake I slowly add bread crumbs little by little just until it comes together to keep it from tasting bready/dried out.
--- End quote ---
Great idea thanks. I want to get this recipe down before I have everyone over for a cookout :D
--- End quote ---
Scallops work too, but are generally more expensive
--- End quote ---
Will try that thanks. Thinking of a crawdad one with Parmesan Cheese mixed in the breading
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