I was going through old magazines and came across this recipe on accident and I planned on making shrimp tonight. I had all ingredients on hand, so decided to go for it. My husband just raved about these shrimp cakes from the cakes to the sauce, they blended perfectly together. I did use panko and not whole wheat bread crumbs and halved the recipe since there are only two of us. Planning on making again for company next month. Yum!
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.
4 Reviews for Shrimp Cakes with Spicy Cajun Mayo
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.
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?