Chesapeake Bay Shrimp Cakes

July 16, 2005

Linda Olson
North American Regional Cuisine
Tue/Wed 1pm-6pm
Chef Soren/ Chef Christopher


Chesapeake Bay Shrimp Cakes

350g shrimp meat, peeled, deveined, cooked
3 tbsp green onion, finely sliced
3 tbsp fresh dill, snipped
6 tbsp white bread crumbs, dried
3 tsp red pepper, brunoise
3 eggs, clabbered
1/4 tsp cayenne
salt and white pepper, to taste
50g butter

Chop the shrimp coarsely. Combine shrimp, onion, dill, bread crumbs, red pepper and mix carefully. Add eggs and mix with hands or fork. Season
Form four uniform cakes, about 2cm thick. In a heavy skillet, melt the butter and heat until the foam subsides. Place cakes in butter and cook for 3 minutes, or until golden, on each side. Reduce heat and cook until internal temperature reaches 73C. Remove from pan and drain on paper towel.