I love crab cakes.  But, I love the taste of shrimp so much more.  So, I created these shrimp cakes and really like how they turned out.  In the video I say I used a 3 1/2″ ring mold.  It was actually 3″, just a tad smaller.  That makes for a taller, more substantial looking cake.  Check out more of my videos as well as more recipes that I haven’t put on YouTube yet at http://www.waynesweekend.com.

Shrimp Cakes
makes 6 cakes

1 lb Cooked Shrimp, julienned
3/4 cu Panko Bread Crumbs
1 tsp Salt
1/2 tsp Pepper
2 tsp Fresh Parsley, chopped
1/4 cul Mayonnaise
1 tbl Dijon Mustard
1 tsp Worchestershire Sauce
1 tsp Lemon Juice
1 tsp Fresh Dill
1/2 tsp Louisiana Hot Sauce
1 lg Egg, beaten
2 tsp Lemon Zest
Vegetable Oil


Mix together the shrimp, bread crumbs, salt, pepper and parsley.  Set aside.

In a separate bowl, mix together mayonnaise, dijon, Worchestershire sauce, lemon juice, dill, Louisiana hot sauce, egg and lemon zest. Still until well combined.  Add shrimp mixture and refrigerate for 30 minutes.  Form mixture into six patties about 2″ thick and 3″ diameter and refrigerate for another 30 minutes to an hour.

Heat about 1 tablespoon of vegetable oil in a non stick pan.  Gently place three of the cake in the pan and cook for about 3 minutes per side until golden brown, being careful when flipping the cakes.  Transfer to a platter and repeat with the remaining 3 cakes.  Serve with lemon caper sauce.

Lemon Caper Sauce


1/3 cu Mayonnaise
1 tbl Capers, rough chopped
2 tsp Dijon mustard
Juice & zest of 1/2 lemon
1 sm Shallot, finely chopped
1/2 tsp Fresh Dill
1/2 tsp Louisiana Hot Sauce
1/2 tsp Salt
1/2 tsp Black pepper


Mix ingredients together.  Cover with plastic and refrigerate until ready to sere with shrimp cakes.