Hope everyone had a great holiday filled with family, fun and FOOD! I know I did. The only post-holiday dilemma I seem to run across is left overs. This year, we had a giant shrimp cocktail platter for our appetizer that was fresh and delicious. The only problem was that there was a lot of fresh seafood leftover that we had to eat before we left for vacation the next day. I decided to whip up some shrimp and rice cakes for dinner and they turned out great! I served these for dinner but I think they’d be perfect for a quick, crowd pleasing appetizer too! I adapted the recipe from Old Bay, my favorite seafood seasoning from Maryland.
Shrimp & Rice Cakes
3/4 cup flour
2 teaspoons Old Bay seasoning
1 teaspoon baking powder
1 cup cooked shrimp, chopped
2 teaspoons shallots, chopped and sauteed until translucent
1/2 cup cooked brown rice
1/2 cup milk
3 tablespoons butter, melted
2 large eggs
1 tablespoon fresh basil, chopped
1 cup of panko breadcrumbs
1 cup of low fat sour cream
1 teaspoon Old Bay seasoning
Set oven to 350 degrees.
Begin by removing tails from the shrimp and chopping into small pieces.
Add cooked and cooled rice, flour, Old Bay seasoning and baking powder to the chopped shrimp and stir to combine.
Next, add the wet ingredients: milk, butter and eggs and stir to combine. Sprinkle in basil.
Form into flattened patties and dip both sides into panko bread crumbs until well coated. Arrange on a greased cookie sheet.
Bake for 6 minutes and then flip the cakes to other side, allow to bake for 4-6 minutes on opposite side.
Serve warm with sour cream and Old Bay sauce and ENJOY!