SHRIMP CAKES WITH SCALLION DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.
- Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes.
- Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.
- Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing.
Nutrition Facts : Calories 445 calorie, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 236 milligrams, Sodium 680 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 27 grams
SHRIMP CAKES WITH WASABI VINAIGRETTE
Provided by Hidekazu Tojo
Categories Food Processor Mushroom Lunch Wasabi Halibut Shrimp Pan-Fry Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 first-course servings
Number Of Ingredients 33
Steps:
- Make dashi:
- Wipe any sand or salt from kombu with a dampened cloth.
- Bring water and kombu almost to a boil in a 2-quart saucepan, then reduce heat and simmer, uncovered, 5 minutes. Add katsuo bushi and bring to a boil, then boil 30 seconds. Remove from heat and let stand 3 minutes, skimming any foam. Pour dashi through a cheesecloth-lined sieve into a bowl.
- Make shrimp mixture:
- Cook carrot, onion, and mushrooms in 1/4 cup dashi, uncovered, in a small heavy skillet over moderate heat, stirring frequently, until carrot and onion are softened, about 4 minutes. Cool slightly.
- Stir together shrimp, fish, vegetable mixture, yolk, sea salt, shoyu, and sugar in a bowl until combined well, then knead with your hands to form a paste. Chill, covered, until cold, about 1 hour.
- Make wasabi vinaigrette:
- Whisk together wasabi paste and mayonnaise, then add mirin and rice vinegar in a slow stream, whisking until blended well. Season with white pepper.
- Make mirin sauce:
- Bring mirin, shoyu, sugar, and 1/4 cup dashi to a simmer in a small saucepan. Stir cornstarch mixture, then whisk into mirin mixture and boil, whisking, 1 minute. Remove from heat and keep warm, covered.
- Fry shrimp cakes:
- Heat oil in a deep 10-inch skillet over moderate heat until it registers 250°F on thermometer. While oil is heating, form shrimp mixture into 4 (1/2-inch-thick) cakes. Fry cakes until light golden, about 2 minutes on each side, then transfer with a wide metal spatula to paper towels to drain. Transfer cakes with spatula to clean paper towels to drain again. Cut each cake into 1/2-inch-wide slices.
- Assemble dishes:
- Divide mesclun among 4 plates and sprinkle with shiso leaves. Arrange shrimp cake slices over salads and drizzle with vinaigrette and mirin sauce. Top each serving with 2 rounded tablespoons katsuo bushi, then with sprouts.
SHRIMP AND CRAB CAKES WITH WASABI MAYONNAISE
Steps:
- 1. Whisk the egg with the scallion whites, ginger, soy sauce and 3 tablespoons of the mayonnaise in a large bowl. Finley grate the zest and add it and the juice from 1/2 the lime to the mixture. (Cut the remaining 1/2 lime in wedges and reserve for serving.) Fold the crabmeat, shrimp, and 4 tablespoons of the panko into the mixture and season with pepper.
- 2. Put some panko in a shallow bowl for breading. Divide the crab mixture evenly into 4 patties, about 3 inches in diameter. Coat each patty all over with the panko, transfer to a plate and refrigerate until set, about 30 minutes.
- 3. Meanwhile, put the wasabi powder in a small bowl, stir in 2 tablespoons water and let stand for 5 minutes. Stir in 2 tablespoons mayonnaise. (This should be the consistency of heavy cream.) Set aside.
- 4. Preheat the oven to 375 F.
- 5. Heat the oil in a large oven-safe nonstick pan over medium-high heat. Add the crab cakes and cook until light brown and crisp, about 3 minutes per side. Transfer the skillet to the oven and bake the crab cakes until the internal temperature reaches 165 degrees F inside, 8 to 10 minutes.
- 6. Drain on paper towels. Serve the crab cakes on a bed of sprouts if desired, top with the scallion greens, wasabi mayonnaise and lime wedges.
- From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcast.
SHRIMP CAKES WITH SPICY AIOLI SAUCE
I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes-I guess I am! -Linda Zilar, Kennewick, Washington
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield about 2 dozen.
Number Of Ingredients 17
Steps:
- To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.
Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 218mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
WASABI CRAB CAKES
With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen (1/2 cup sauce).
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Combine red pepper, celery, 1/3 cup bread crumbs, green onions, egg whites, mayonnaise and wasabi. Fold in crab., Place remaining bread crumbs in a shallow bowl. Drop a heaping tablespoonful of crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet coated with cooking spray. Repeat with remaining mixture., Spritz crab cakes with cooking spray. Bake until golden brown, 15-18 minutes, turning once. Meanwhile, combine sauce ingredients. Serve with crab cakes.
Nutrition Facts : Calories 31 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 148mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
SHRIMP CAKES WITH WASABI MAYO
Flavorful shrimp cakes are crispy outside and tender inside. With wasabi paste, the accompanying mayonnaise sauce has some heat!
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Line cookie sheet with cooking parchment paper; line serving platter with paper towels. In food processor, coarsely chop shrimp. Add 1 tablespoon soy sauce, the lime juice, gingerroot, garlic and egg white; process with on-and-off pulses until well mixed. Gradually add 1 cup of the bread crumbs, processing with pulses until mixture is well blended. Remove shrimp mixture from processor; place in medium bowl. Stir in bell pepper and chile.
- Divide shrimp mixture into 12 equal portions. Shape each portion into patty, 2 1/2 inches in diameter. Place remaining 1 cup bread crumbs on plate. Lightly press both sides of each patty into crumbs to coat evenly; place on cookie sheet. Refrigerate 20 minutes. Discard any remaining bread crumbs.
- Meanwhile, in small bowl, mix wasabi mayo ingredients until well blended. Cover; refrigerate until serving time.
- In 10-inch skillet, heat 2 to 3 tablespoons oil over medium-high heat about 2 minutes or until hot. Working in batches, cook patties in oil 8 to 12 minutes, turning once, until thoroughly cooked and golden brown. Remove patties from skillet to paper towel-lined platter; cover to keep warm. Repeat with remaining 2 tablespoons oil and remaining patties. Serve with wasabi mayo.
Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 1 g, TransFat 0 g
GARLIC SHRIMP WITH WASABI MAYONNAISE
These shrimp are indeed garlicy, and the mayonnaise spicy--that's why we love them so much-- but be forewarned. The wasabi mayonnaise also makes a nice dip for crudites. Preparation time includes marinating time for the shrimp
Provided by FlemishMinx
Categories Sauces
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
- Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
- When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
- Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
- Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
- I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
- Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.
Nutrition Facts : Calories 703.7, Fat 52.1, SaturatedFat 7.4, Cholesterol 308.7, Sodium 1912.7, Carbohydrate 28, Fiber 0.3, Sugar 7, Protein 32.1
SHRIMP CAKES
these are great with remoulade sauce over greens. they also make a great club sandwich with bacon, lettuce, tomatoes, avocado. the prep time includes 1 hour of chilling
Provided by chia2160
Categories Weeknight
Time 1h40m
Yield 10 cakes
Number Of Ingredients 13
Steps:
- mix together the first 5 ingredients.
- whisk together the next 6 ingredients and combine with the shrimp panko mixture form into cakes, coat with panko, place on baking sheet and chill for 1 hour fry in oil until browned on first side, about 7 minutes, flip over and cook 5 minutes more.
Nutrition Facts : Calories 209, Fat 4.6, SaturatedFat 1.2, Cholesterol 153.7, Sodium 425.9, Carbohydrate 24.5, Fiber 1.6, Sugar 2.3, Protein 16.2
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