Crab Cakes are a
lways a favorite for family or guests when they come to visit Pensacola. These will also be hit for any outdoor party. Try making them into smaller cakes and serving them as an appetizer.
1 pound raw, wild shrimp or Spot Prawns, peeled and deveined, finely chopped
1 small red bell pepper, finely minced
3 medium green onions, finely minced
1/3 cup finely minced cilantro leaves
2 medium garlic cloves, finely minced
1 large egg, beaten
1 cup + 1/2 cup panko bread crumbs
2 teaspoons sea salt
Ultra Premium, High Phenol, Low FFA, High Oleic Extra Virgin Olive Oil such as Bodacious Olive Peruvian Picual for frying
Directions:
Heat 1″ of UP olive oil in a heavy, wide frying pan over medium-high heat to 350 degrees on a deep fry thermometer.
In a medium bowl, mix together all of the ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes. Place the panko crumbs in wide dish. Portion the cakes evenly in to four patties and coat thoroughly with the reserved panko bread crumbs.
Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through