Shrimp Cakes

Club House Kitchens

By: Club House Kitchens

Made With:

Club House Billy Bee

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

  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).

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