Crabless Cakes

The flavor appeared from nowhere — literally. I was trying to decide what to fix for supper, flipping through magazines, when suddenly I tasted a shrimp cake. I’d never had a shrimp cake before. Never even thought of shrimp cakes. But out of the blue I could taste the shrimp, cayenne, a bit of thyme, a hint of lime, an unidentifiable sweetness. My mouth — tongue and teeth — could feel the chunks of tender shrimp embedded in a mixture of sourdough breadcrumbs and mayonnaise. It would be slightly crisp on the outside, moist and crumbly throughout, except for those chunks of buttery shrimp.

How does this happen? What chance

When baking, follow directions. When cooking, go by your own taste. ~ Laiko Bahrs

linkage of cosmic and quantum events caused those connections between remembered ingredients to suddenly align themselves into a flavor and texture so seemingly real it made my mouth water?

There was no way to resist. There was no reason to resist. I had shrimp in the freezer, limes in the fruit bowl, and even stale sourdough bread (also frozen) waiting for a need.

The cakes tasted exactly as I thought they would.

    Print This!    

Shrimp Cakes

1/4 lb shrimp — peeled
1 tbsp butter
1 pinch cayenne pepper
1/4 tsp dried thyme
1/2 ea jalapeno pepper — minced
salt to taste
1/3 c bread crumbs
1/2 ea lime — juice and zest
1 pinch cayenne pepper
1/4 tsp dried thyme
2 tbsp minced red onion
2 tbsp minced parsley
salt to taste
1/3 c mayonnaise
1/3 c bread crumbs
2 tbsp butter

Heat skillet over medium heat, add butter and swirl to melt. Add shrimp, cayenne, thyme, jalapeno, and salt. Cook shrimp for 1 minute, flip and cook another minute. Remove skillet from heat.

Cut shrimp up into fingernail-sized pieces (do not clean skillet). Scrape butter/thyme/jalapeno remaining in skillet into a bowl. Add shrimp, 1/3 cup bread crumbs, lime juice and zest, cayenne pepper, thyme, red onion, parsley, and salt and mix. Add mayonnaise and mix in thoroughly.

Form shrimp mixture in to two patties on a sheet of waxed paper. Sprinkle with half of remaining bread crumbs and pat. Turn patties over and coat side and edges with remaining bread crumbs. Refrigerate patties for 30 minutes.

Clean skillet and heat over medium heat. Add 2 tablespoons butter and swirl to melt. Cook patties until browned on one side, about 3 minutes, flip and cook until the other side is browned.

Serve with Romesco sauce. Makes 2 five-inch cakes.

And in case you were wondering: Yes, I usually have some Romesco sauce in the freezer as well. It keeps wonderfully and it’s easier to make up a couple of cups than just enough for a single meal.

Technorati: Food | recipe | main dish | seafood | shrimp | fish

9 Responses to “Shrimp Cakes”