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Got the idea for these cakes one summer when corn was super sweet and shrimp was on sale! The combo sounded weird at first, but trust me, it works magic. My kids gobble these up faster than regular crab cakes now. Last weekend I made them for friends—they couldn't stop dunking them in that spicy sauce!
What Makes These Pop
The sweet corn and tender shrimp just work together perfectly! That Old Bay seasoning brings back memories of beach cookouts, while the fresh parsley keeps everything bright. My friend Lisa tried making them and said her family fought over the last cake. The sauce adds this perfect kick that makes you want just one more bite.
Shopping List
- The Stars:
- Fresh shrimp
- Sweet corn
- Old Bay
- Fresh parsley
- Large eggs
- For Sauce:
- Sour cream
- Good mayo
- Hot sriracha
- Fresh lemons
- Garlic powder
Let's Cook
- Cake Magic
- Don't overprocess that shrimp and corn—you want some texture in there! When the mixture comes together, it should feel like wet sand at the beach—that's how you know it's perfect.
- Sizzle Time
- That sound when the cakes hit the hot pan—pure kitchen music! Let them get golden brown before flipping—patience pays off here.
- Sauce Dreams
- Start with less sriracha—you can always add more. That creamy sauce should have just enough kick to make your taste buds dance!
Pro Tips
Here's what I've learned: keep your shrimp super cold until you're ready to process—helps them chop better. Don't skip drying the corn really well, or your cakes might fall apart. And that pan needs to be good and hot before the first cake goes in—makes all the difference in getting that crispy outside!
Get Ready
Set yourself up for success! Have all your ingredients measured and ready to go, get your food processor clean and dry, and set up a little station for cooking the cakes. I like having a plate lined with paper towels ready for the finished ones—keeps them nice and crispy.
Mix It Up
These cakes are pretty flexible! Sometimes I'll throw in some diced bell peppers for extra crunch, or swap the Old Bay for Cajun seasoning when we want more heat. My friend makes them with crab and corn—says they're amazing. The sauce works with any hot sauce you like—make it your own!
Serving Ideas
I love setting these out on a big platter with lemon wedges and extra sauce for dipping. They're perfect for summer parties—people can grab and go! Try them on slider buns with some crunchy lettuce, or over a big salad for lunch. Just don't forget extra sauce—everyone always wants more!
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Summer Success
These shrimp cakes just taste like summer to me! Maybe it's the sweet corn, or how they remind me of beach vacations. Either way, they've become our go-to for easy entertaining. Quick enough for weeknights but special enough for company—can't beat that combination!
Frequently Asked Questions
- → Can I use pre-cooked shrimp?
- Fresh raw shrimp works best as it helps bind the cakes together better. Pre-cooked shrimp might make the cakes too dry and more likely to fall apart.
- → What can I substitute for Old Bay seasoning?
- You can use any seafood seasoning blend. Just remember to add extra salt if using an unsalted blend. Cajun seasoning also works well.
- → Can I make these ahead of time?
- You can form the patties a few hours ahead and keep them covered in the fridge. The sauce can be made up to 2 days ahead.
- → What can I serve with these cakes?
- They're great with a simple green salad or coleslaw. You can also serve them on slider buns or with rice for a complete meal.
- → Can I freeze these shrimp cakes?
- Yes, you can freeze them after cooking. Cool completely and freeze in an airtight container. Reheat in the oven until hot and crispy.