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Southern Shrimp Cakes




Source of Recipe


the web


List of Ingredients




1/8 cup cashews, finely chopped
1/4 cup fresh bread crumbs
1/4 pound cooked shrimp, finely chopped
1/4 pound fresh crabmeat
4 ounces potato chips, finely crushed and divided
1 egg, beaten
Zest of one orange
2 tablespoons chopped chives
1/2 cup flour
2 tablespoons olive oil
Sauce
1 orange, juiced
1/8 cup balsamic vinegar or 1/4 cup cup orange juice
1 tablespoon Dijon-style mustard
3/4 cup olive oil

Recipe



To make cakes: Mix cashews, bread crumbs, shrimp, crabmeat, 1/3 cup crushed potato chips, egg, orange zest, chives and flour. Refrigerate for several hours. Shape chilled shrimp mixture into small cakes approximately 2 inches in diameter. Place remaining potato chips on a plate; coat shrimp cakes with chips. Place shrimp cakes on wax paper and return to refrigerator for several hours to chill. Heat olive oil in a cast iron skillet over medium heat. Place 3 to 4 shrimp cakes in the hot skillet and sear for 2 minutes per side. At this point, the cakes can be served. Wrap cakes in foil and refrigerate. Reheat in preheated 350 F oven for 20 minutes. Serve with a remoulade or sauce.
For the sauce: Mix orange juice, balsamic vinegar and Dijon-style mustard in a food processor or blender. Slowly add olive oil; process until smooth.