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Ingredientes
- Shrimp Cakes with Lime Cilantro Aioli
- Makes 6 appetizer sized shrimp cakes (serves
- 2-3)
- 1/2 pound coarsely chopped (NOT
- MINCED) fresh shrimp
- 1/2 cup cracker crumbs
- 2 tbsp mayonnaise
- 1/2 tsp lime zest, minced
- 1 tsp Worcestershire Sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp hot sauce (optional) or
- pinch of chili flakes
- 1egg, lightly beaten
- 1 tbsp chopped cilantro
- 1/3 cup panko crumbs + 1/3 cup
- cracker crumbs mixed
- Approximately 2/3 cup canola oil for frying
- Toss together the shrimp meat with the
- 1/2 cup cracker crumbs, mayonnaise, lime zest,Worcestershire sauce, salt,
- pepper, hot sauce, egg and cilantro.
- Form into 6 balls by hand.Roll in the additional cracker
- crumb/panko crumb mixture.
- Heat about a half inch of canola oil in
- a skillet or sate pan over medium-low heat. You want these to fry gently; they
- will burn quickly if the oil is too hot.
- Fry until golden brown on both sides.
- Drain on paper towels.
- Lime Cilantro Aioli
- 1 clove garlic finely minced
- 1 tsp dijon mustard
- 1 large egg yolk
- Pinch salt
- Pinch black pepper
- ½ tsp finely minced lime zest
- 1 tablespoon lime juice
- ½ cup olive oil
- 1 tbsp chopped cilantro
- Add the garlic, mustard, egg yolk, lime
- zest, salt, pepper and lime juice to a blender. Turn on the blender at medium
- to medium high speed. Pour in the olive oil very slowly in a thin, continuous
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 12 servings | |
| Calories 299 | |
| Calories from Fat 227 | 76% |
| Total Fat 25.63g | 32% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 0.05g | |
| Cholesterol 65mg | 22% |
| Sodium 202mg | 8% |
| Potassium 98mg | 3% |
| Total Carbs 14.14g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.12g | 1% |
| Protein 4.0g | 6% |
