Crab cakes are a classic for a reason, but if you haven't tried shrimp cakes yet, you'll want to add them to your repertoire. Food & Wine Culinary Director at Large Justin Chapple whips up a batch on ...

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Coarsely chop half of the shrimp; reserve. In food processor, place remaining half of the shrimp; process to a coarse puree. Add egg, 2 tablespoons of cilantro and the garlic; process until smooth.

Fish cakes have many versions and types of fish used. The most popular are crab cakes. Here's a variation using bought, cooked shrimp, which takes only minutes to make. The base recipe for fish cakes ...

My idea of fast food is to keep a bag of shrimp in the freezer. Knowing that it’s there inspires me to do all sorts of dishes from stir-fry to a topping for pasta or even soup. My latest dish is ...

Whether bite-size Thai shrimp patties spiked with fish sauce, Vietnamese shrimp paste packed onto sugar cane or Southern American shrimp burgers shot through with mayonnaise, savory shrimp cakes are a ...

In my eternal search for the perfect fish cake, I find the best way to get the results I crave is to create my own recipe that has all the right elements (in my opinion). My ideal cake is packed with ...

Marinate the shrimp in olive oil, Old Bay and garlic for at least 20 minutes or up to an hour. Coat a large frying pan with canola oil and place over medium-high heat. Place the shrimp in the pan and ...

As the weather gets warmer, I cook lighter. And in my husband's taxonomy of food, crab cakes are relatively light. So I thought I'd employ a couple of seasonal stars — peas and radishes — to put a ...

These shrimp and corn cakes are a cross between a traditional crab cake and a fritter. Use neutral oil such as grape seed or canola to sauté the cakes. Prepare citrus mayonnaise and avocado garnish.

They’re “shrimply the best” according to Justin Chapple. The first step of this recipe is the easiest because all you need to do is whisk together prepared mayonnaise with a little bit of hot sauce.

What’s the secret? It’s using pulverized rice cakes as a binder, Melissa Clark writes. By Melissa Clark Whether bite-size Thai shrimp patties spiked with fish sauce, Vietnamese shrimp paste packed ...