If you like shrimp you will love these delicious cakes. I was craving crab cakes but didn’t have any crab – shrimp worked great as a stand-in. I love shrimp and always have cleaned, cooked, frozen ones on hand for times when I need a quick dinner. These are packed with both shrimp and corn and seasoned well with Old Bay, cilantro and a little cayenne (which can easily be omitted).
Pan-frying them gives them a nice golden crust while leaving the centers soft. I love how the corn ‘pops’ between my teeth. Smoky and sweet all at the same time. The cool aioli is a lovely contrast to the warm, spicy cakes. I had a little trouble getting my cakes to stick together but after refrigerating them and adding a tiny bit of extra bread crumbs they held up. These are a perfect warm weather treat when you don’t want to turn on the oven. Pair them with a fresh salad for a quick meal, or make a wrap/sandwich out of them if your looking for something a bit more substantial.
Grilled Corn & Shrimp Cakes
1/2 pound shrimp, cooked, diced small
1 small ear corn, grilled, kernels removed from cob
1/2 cup panko crumbs
1/2 cup seasoned bread crumbs
2 eggs, beaten
1 tablespoon Mayonnaise(like Hellmann’s or Best Foods)
1 teaspoon Dijon mustard
1/3 cup diced onion
2 cloves garlic, minced
1/3 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1 teaspoon Old Bay
1/2 teaspoon Sea salt
1/4 – 1/2 teaspoon cayenne pepper(optional)
In a large bowl mix all the ingredients together. Refrigerate for 1/2 to 1 hour. Remove from fridge and pat into cakes, using about 1/3 cup of the mixture for each one.
Cook in a large skillet coated with a light coat of oil over medium-low heat about 5 minutes on each side or until golden brown. Serve with aioli.
1/3 cup mayonnaise
4 cloves garlic, crushed, then minced
2 teaspoons lemon juice, fresh squeezed
In a small bowl whisk all the ingredients together. Refrigerate until serving.