Mini Rock Shrimp Cakes with Mango Salsa

Preparation info

  • Difficulty

    Easy

  • makes about

    12 cakes

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Here is another great little appetizer or hors d’oeuvre. Rock shrimp is not always out on the fishmonger’s counter—in parts of the country where it is not as well known, its broken appearance can make it a tough sell—but they can always get if for you, so ask. It’s really delicious.

Ingredients

  • 1 tablespoon olive oil
  • pounds shelled rock shrimp
  • 1 large egg, beaten
  • 5 tablespoons mayonnaise
  • ½ teaspoon dry mustard
  • 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
  • 3 tablespoons chopped green onions (white and green parts)
  • 2 teaspoons white wine Worcestershire
  • Drops of your favorite hot sauce to taste
  • Salt
  • cups or so coarse dry bread crumbs (I like the Japanese-style panko)
  • Clarified butter or olive oil for sautéing
  • Mango Salsa

Method

Heat the olive oil in a large sauté pan over medium-high heat. Add the shrimp and cook for just 1 minute. The shrimp will start to turn pink, still be translucent and not quite done. Immediately drain the shrimp, and set aside to cool.

In a large bowl, combine the egg, mayonnaise, mustard, cilantro, green onions, Worcestershire, hot sauce, and salt to taste. Chop the sautéed rock shrimp coarsely and fold into the mixture with ½ cup or so of the bread crumbs. Form a small cake and see if the mixture keeps its shape. The goal is to use just enough bread crumbs to hold the cake together. If the mixture is too moist, add slightly more bread crumbs. Form the mixture into 12 mini cakes and lightly coat them with the remaining bread crumbs. At this point, you can go ahead and sauté them or you can hold them in the refrigerator—in a single layer, uncovered—for up to 3 hours.

To finish, heat the clarified butter in large sauté pan over medium-high heat, and cook the cakes until lightly browned on both sides. Remove the cakes and drain briefly on paper towels. Top with a little of the Mango Salsa and an herb leaf or two and serve immediately.

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