This is the first recipe I’m posting to the site and while it may not be 100% loyal to the idea behind the site, it is the very first original recipe I tested and wrote out in full. It is a recipe, though, that allows for some flexibility depending on the ingredients you have in your pantry as well as yielding an output that allows for further leftovers and some additional creativity when reheating those leftovers.
When it comes to shrimp, I always like to keep some in the freezer in case I need some for a specific dish or someone’s just in the mood for shrimp. I prefer to buy frozen, uncooked, but cleaned and deveined shrimp and I look for the best local sales on 21-25 size shrimp before I stock up. The small size of shrimp make them very efficient to defrost in a ZipLoc bag under running water and they are still amazing from frozen.
The obvious inspiration for this recipe is crab cakes. Crab cakes are amazing when done right and I’m guessing most people really like garbage crab cakes as well. I’ve tried making crab cakes with cheaper canned crab and even with claw meat and regular lump. They really don’t measure up to a jumbo lump crab cake, they just don’t. This isn’t a crab cake, but this beats out any pedestrian crab cake out there.
Ingredients:
2 lbs 21-25 count shrimp, peeled and deveined
12 saltine crackers (or preferred binder)
2 large eggs
4 tbsp mayonnaise
2 tsp Worchestershire sauce
2 tsp lemon juice
salt and pepper
pinch of Old Bay Seasoning if desired
Directions:
Cut shrimp into three pieces, separating them by size into three piles. If using smaller shrimp, cut in half and don't add shrimp until third step below.
In a food processor, pulse crackers until roughly broken up. Add egg and smallest shrimp pieces and pulse to combine. Add medium shrimp pieces and the remainder of ingredients and pulse to combine. Add large shrimp pieces and pulse to combine.
In a large skillet, heat enough vegetable oil to pan fry to medium/medium-high heat. Using a 1/4 cup measuring spoon (larger if desired), scoop mixture into oil, leaving plenty of space between each cake. Cook 3-4 minutes per side, until golden brown. Remove to cooling rack or paper towel lined plate.
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