Crispy Seafood Patties with Sauce (Print Version)

# Ingredients:

→ For the Shrimp Cakes

01 - 1 lb shrimp, peeled, deveined, and roughly chopped
02 - 1/2 cup breadcrumbs (preferably panko for extra crispiness)
03 - 1/4 cup mayonnaise
04 - 1 egg
05 - 2 tablespoons fresh parsley, chopped
06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon lemon zest
08 - 1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
09 - Salt and pepper to taste
10 - 1 tablespoon olive oil, for frying

→ For the Lemon Aioli

11 - 1/2 cup mayonnaise
12 - 1 tablespoon fresh lemon juice
13 - 1 teaspoon lemon zest
14 - 1 teaspoon garlic, minced
15 - Salt and pepper to taste

# Instructions:

01 - Roughly chop the peeled and deveined shrimp into small, bite-sized pieces. Don't mince them too finely; larger chunks will give your cakes a better texture and more distinct shrimp flavor.
02 - In a large mixing bowl, combine the chopped shrimp, breadcrumbs, mayonnaise, egg, chopped parsley, Dijon mustard, lemon zest, Old Bay seasoning, salt, and pepper. Gently fold the ingredients together until just combined, being careful not to overmix.
03 - Divide the shrimp mixture into 4 equal portions. With slightly damp hands, form each portion into a round patty about 1 inch thick. Place the formed cakes on a plate and refrigerate for about 10 minutes to help them firm up.
04 - While the cakes are chilling, make the aioli. In a small bowl, combine the mayonnaise, fresh lemon juice, lemon zest, and minced garlic. Stir until smooth and well blended. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
05 - Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the shrimp cakes in the pan, leaving space between them. If your pan isn't large enough, cook them in batches rather than crowding the pan.
06 - Cook the shrimp cakes for about 3-4 minutes on the first side, until they develop a golden brown crust. Using a wide spatula, carefully flip each cake and cook for another 3-4 minutes on the second side, until golden and cooked through.
07 - Transfer the cooked shrimp cakes to a paper towel-lined plate to drain any excess oil. Allow them to rest for about 2 minutes before serving.
08 - Place the shrimp cakes on serving plates and top each with a dollop of the prepared lemon aioli. Alternatively, serve the aioli on the side as a dipping sauce. Garnish with additional chopped parsley and lemon wedges if desired.

# Notes:

01 - These shrimp cakes make a delicious appetizer or light main course when paired with a fresh salad or vegetable side dish.
02 - For best results, use fresh shrimp rather than pre-cooked shrimp, as it will provide better flavor and texture in the finished cakes.
03 - The shrimp mixture can be prepared up to 4 hours ahead and refrigerated until ready to cook.

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