Worth making, but they fell apart even after refrigerating the mixture for 1 hour. I would add another egg white to the mixture so that they bind together better.
Shrimp Cakes with Spicy Cajun Mayo
From EatingWell: May/June 2014
Shrimp cakes are common all over the Gulf Coast, but this recipe is healthy because they’re made with whole-wheat breadcrumbs, packed with fresh vegetables and are delectably crisp without having been deep-fried. Serve these shrimp cakes as a first course, on top of a salad or like a burger on a whole-wheat bun with the Cajun mayonnaise, lettuce and tomato.
3 Reviews for Shrimp Cakes with Spicy Cajun Mayo
I loved the taste of these, and the mayo was particularly delicious. But they fell apart when I cooked them. Next time, I'll use panko to help bind them.
I loved the flavor of both the shrimp cakes and the Cajun mayo. (My daughter just said, "What's in the sauce? It's really delicious.") However, the cakes totally fell apart when cooking. Next time, I'll add some panko. Any other suggestions?