Posted: Feb 17, 2014 6:00 AM
 
It's time to gear up for Mardi Gras with a fresh take on Cajun shrimp. The seafood is seasoned with Cajun spices, formed into cakes and baked until golden brown. Serve them with a classic remoulade sauce.

The Mardi Gras beads are out, everyone is sipping on New Orleans Hurricanes, and gumbo or shrimp étouffée is bubbling away on the stove top. It's time to bring out the appetizers and get the guests into the Mardi Gras spirit. These Cajun-spiced shrimp cakes with a creamy remoulade sauce should do the trick.

Shrimp or crab cakes are traditionally fried, but these ones are baked in a hot oven so that you are not slaving over the stove top while everyone else is enjoying the party. The trick to the golden brown crust is preheating the baking sheet before placing the shrimp cakes on the sheet. This will help to sear the outside without any extra oil.

The sauce and the shrimp cakes, except for the baking, can be made the day ahead, leaving you more time for finding the perfect Mardi Gras beads to match your outfit.

allParenting Cajun shrimp cakes with remoulade sauce

Cajun shrimp cakes with remoulade sauce

Makes 10 appetizers + sauce

Ingredients:

The shrimp cakes:

  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon canola oil
  • 1/2 cup diced onion
  • 1/2 cup diced green pepper
  • 1/2 cup diced celery
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 tablespoon ground mustard
  • 1/2 teaspoon Cajun seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1-1/3 cups panko breadcrumbs, divided

The sauce:

  • 1 cup mayonnaise
  • 3 tablespoons whole grain mustard (or Creole-style mustard)
  • 3 tablespoons minced flat-leaf parsley
  • 1 tablespoon horseradish
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Cajun seasoning, or to taste
  • 1 teaspoon paprika
  • 1/4 teaspoon salt

Directions:

The shrimp cakes:

  1. Place the shrimp in the bowl of a food processor and pulse until coarsely chopped. Transfer to a large bowl.
  2. Heat the canola oil in a large nonstick skillet set over medium heat. Add the onion, green pepper and celery and cook, stirring, until the vegetables are soft, about 4 minutes. Transfer to the bowl with the shrimp.
  3. To the shrimp mixture, add the mayonnaise, egg, mustard, Cajun seasoning, salt, pepper and 1/3 cup panko breadcrumbs. Refrigerate the mixture for 20 minutes.
  4. Place the remaining panko breadcrumbs in a shallow dish. Using slightly less than 1/4 cup per portion, form the shrimp mixture into 10 shrimp cakes, about 3/4-inch thick, and dredge in the breadcrumbs so that the shrimp cakes are coated on both sides. Place on a plate and refrigerate for at least 30 minutes or overnight.
  5. Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray, and place the baking sheet in the oven for 15 minutes.
  6. Place the shrimp cakes onto the heated baking sheet and bake until the shrimp cakes are cooked through and light golden brown, about 7 minutes per side. Serve with the remoulade sauce.

The sauce:

  1. Combine all of the ingredients in a medium bowl. Whisk to combine. Transfer to a serving bowl.

allParenting Cajun shrimp cakes with remoulade sauce

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