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Shrimp Cakes

Make any meal special with this quick and easy shrimp cake appetizer or side dish. Breaded in panko and quickly fried in a skillet, they’re crispy on the outside and full of tender, delicious flavour on the inside.
20 min
PREP TIME
7 min
COOK TIME
550
CALORIES
13
INGREDIENTS
5
Servings

INGREDIENTS

  • 400 g (14 oz) cooked shrimp, chopped
  • 2 tbsp (30 ml) Liquid Honey Beehive
  • 1/2 cup (125 ml) finely sliced green onion
  • 1/2 cup (125 ml) flinely diced red pepper
  • 4 tbsp (60 ml) cream cheese
  • 2 tbsp (30 ml) bread crumbs
  • 1 tsp (5 ml) Garlic Powder
  • 1 tsp (5 ml) Old Bay Seasoning
  • 2 tsp (10 ml) tabasco sauce
  • 4 eggs, divided
  • 1 cup (250 ml) Rice Flour
  • 2 cups (500 ml) panko bread crumbs
  • 4 tbsp (60 ml) vegetable oil

Preparation

  • 1 Combine shrimp, honey, green onion, red pepper, cream cheese, bread crumbs, garlic powder, Old Bay Seasoning, Tabasco and 2 eggs in a large bowl. Mix well.
  • 2 Place mixture in refrigerator for 30 minutes then form into 10 - 50 g (2 oz) cakes.
  • 3 For the breading, set up 3 small bowls. In the first bowl, place the rice flour. In the second, whisk remaining 2 eggs. Add the panko bread crumbs to the third bowl. Coat each cake with rice flour, then with egg and then with panko bread crumbs.
  • 4 Heat a skillet with vegetable oil over medium low heat. Place cakes in the hot skillet. Brown both sides of cakes (3 minutes per side).

NUTRITION INFORMATION

(per Serving)

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