1 lb shrimp, peeled and deveined
1 large egg
1 green onion, sliced
1/2 Tbsp ginger, minced
1 Tbsp dijon mustard
1 Tbsp fresh cilantro, minced
1 tsp sweet chili sauce
1/2 tsp salt
pinch of ground black pepper
1 c bread crumbs
2 Tbsp peanut or vegetable oi


Coarsely chop shrimp. In a large bowl combine shrimp, egg, green onion, ginger, mustard, cilantro, hot pepper sauce, sweet chili sauce, salt, and pepper. Add 1 cup bread crumbs to the bowl and combine using your hands. Form mixture into twelve 3-inch-diameter cakes.

Heat 2 tablespoons of oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed.

If you dredge these in flour it keeps them from falling apart during frying, I make these with crawfish and crab, but omit cilantro and ginger and use a little lemon juice, you can also take a fish (bass, catfish etc) boil them in crab boil and use it as crab, it must be a flaky meat fish to work. We do a fish cake but add mashed potato to it and the same ingredients above.