Mini Shrimp Cakes With Lemon-horseradish Aioli* & Sriracha Recipe

HOUSE FAVORITES

1. 1

   In a large bowl, combine the chopped shrimp, panko breadcrumbs, 1/4 cup mayonnaise, egg, Dijon mustard, 2 tablespoons lemon juice, lemon zest, chopped parsley, Old Bay seasoning, garlic powder, salt, and pepper. Stir gently until just combined; avoid overworking the mixture.

2. 2

   Using a 1.5-tablespoon scoop, portion the shrimp mixture and shape into 12-16 mini cakes about 1 inch in diameter. Lightly compress the tops to ensure they hold together.

3. 3

   Preheat a large skillet over medium heat and add olive oil, swirling to coat the bottom.

4. 4

   Place shrimp cakes in the skillet in batches; cook 2-3 minutes per side, until golden brown and cooked through. Transfer to a plate lined with paper towels to drain briefly.

5. 5

   Make the lemon-horseradish aioli: in a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon lemon juice, horseradish, Dijon mustard, minced garlic (if using), salt, and pepper. If too thick, whisk in 1-2 teaspoons water until smooth and pourable.

6. 6

   To serve, dollop or drizzle aioli on the plate, or offer it on the side. Arrange warm shrimp cakes on a platter and spoon additional aioli around.

7. 7

   For a spicy kick, serve with a side of Sriracha sauce or drizzle lightly over the tops of the cakes.

8. 8

   Garnish with fresh lemon wedges and extra chopped parsley before serving.