I love to order crab cakes when we’re visiting a great seafood restaurant. Making them at home is a challenge. Buying crab at the seafood department at my local grocers is incredibly expensive and the crab is in a tin or a small plastic container. Not very appetizing!
We love to substitute shrimp which is much more plentiful and affordable. This recipe is supposedly an adaptation of one from America’s Test Kitchen.
I lowered the amount of lemon zest from the original recipe and our shrimp cakes turned out perfect. A side of asparagus would be the perfect accompaniment to this dish.
Southern Shrimp Cakes (Adapted from À la Table Chez Sandy)