Shrimp Cakes
By: Club House Kitchens
Made With:
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.
Recipe Info
-
Prep Time:
20m
-
Cook Time:
7m
-
Servings:
5
-
User Rating:
Ingredients
- 400 g (14 ounce) cooked shrimp, chopped
- 2 tablespoon (30 ml) Billy Bee® Honey
- 1/2 cup (125 ml) finely sliced green onion
- 1/2 cup (125 ml) flinely diced red pepper
- 4 tablespoon (60 ml) cream cheese
- 2 tablespoon (30 ml) breadcrumbs
- 1 teaspoon (5 ml) Club House® Garlic Powder
- 1 teaspoon (5 ml) Old Bay® Seasoning
- 2 teaspoon (10 ml) hot sauce
- 4 eggs, divided
- 1 cup (250 ml) rice flour
- 2 cups (500 ml) panko breadcrumbs
- 4 tablespoon (60 ml) vegetable oil
Nutrition Information
(per serving)
- Calories 550
- Cholesterol 320 mg
- Protein 29 g
- Saturated Fat 5 g
- Sodium 490 mg
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.
Key products
Instructions
Instructions
- 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.
- Place mixture in refrigerator for 30 minutes then form into 10 - 50 g (2 oz) cakes.
- 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.
- 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).






