Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Shrimp and Salmon Cakes with Spicy Mayo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 76 reviews

These Shrimp and Salmon Cakes are a delicious blend of fresh seafood, herbs, and spices, pan-fried to a crispy golden perfection and served with a zesty spicy mayo. Perfect as an appetizer or main dish, they offer a delightful combination of flavors and textures that are sure to please seafood lovers.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Seafood Mixture

  • 12 oz raw peeled shrimp (¾ pound), roughly chopped
  • 6 skinless salmon fillets (about 1¾ lbs total), chopped into small chunks

Herbs & Seasonings

  • 3 green onions, roughly chopped
  • Zest and juice of 1 large lemon
  • 3 tablespoons chopped fresh parsley
  • Salt and pepper, to taste

Binding & Breading

  • ¾ cup panko breadcrumbs (for cake mixture)
  • 2 large eggs, lightly beaten
  • 1½ cups panko breadcrumbs (for breading)

For Frying

  • 3–4 tablespoons olive oil

Spicy Mayo

  • ⅓ cup mayonnaise (or Greek yogurt)
  • 6 teaspoons sriracha (or your favorite chili sauce)
  • 1–2 tablespoons lemon juice, to taste
  • Pinch of salt

Instructions

  1. Make the Cake Mixture: Add half the shrimp, half the salmon, the green onions, lemon zest, and half the parsley to a food processor. Pulse until the mixture forms a coarse paste with texture, not smooth. Transfer this to a large bowl. Then add the remaining chopped shrimp and salmon, the rest of the parsley, ¾ cup panko breadcrumbs, beaten eggs, lemon juice, salt, and pepper. Gently mix everything until just combined, ensuring the mixture holds together when pressed. If it feels too wet, add more panko breadcrumbs one tablespoon at a time.
  2. Shape and Chill: Form the mixture into 6 even patties about 1 inch thick. Place them on a parchment-lined tray and cover loosely. Refrigerate for 30 minutes to allow the cakes to firm up for better handling in the pan.
  3. Bread the Cakes: Spread 1½ cups panko breadcrumbs on a plate. Press each chilled cake into the breadcrumbs, coating both sides evenly, then shake off any excess. Keep the coated cakes chilled until ready to cook.
  4. Pan-Fry: Heat 3–4 tablespoons olive oil in a large nonstick skillet over medium heat. Cook the cakes in batches for 3 to 4 minutes per side, or until they are deeply golden, firm to the touch, and cooked through. Adjust the heat as necessary to crisp the coating without burning.
  5. Make the Spicy Mayo: In a small bowl, stir together mayonnaise, sriracha, lemon juice, and a pinch of salt. Taste and adjust with additional lemon juice or sriracha, if desired.
  6. Serve: Serve the shrimp and salmon cakes hot with the spicy mayo on the side for dipping.

Notes

  • Ensure the seafood mixture is not over-processed; some texture is essential for a good cake consistency.
  • Chilling the cakes before breading and frying helps them hold their shape and improves the texture.
  • Use olive oil with a high smoke point or a neutral oil if preferred for frying.
  • You can substitute Greek yogurt for mayonnaise in the spicy mayo for a lighter option.
  • Adjust sriracha quantities in the spicy mayo according to your heat preference.
  • Leftover cakes can be refrigerated for up to 2 days and reheated gently in a skillet or oven.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://ellarecipe.com/shrimp-and-salmon-cakes-with-spicy-mayo-recipe/