Shrimp Cakes with Grain Mustard Remoulade

Quick Info

Lunch, Dinner Seafood Under 15 min 4


Shrimp Cakes with Grain Mustard Remoulade


Recipe courtesy of Robin Miller.


  • 2 pkgs. (9-oz. each) SeaPak® Jumbo Butterfly Shrimp or SeaPak® Butterfly Shrimp, thawed, tails removed and coarsely chopped into 1/4-in. pieces
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 Tbsp. fresh chives, chopped
  • 1/2 tsp. Old Bay seasoning
  • 2 tsp. olive oil
  • Salt and ground black pepper
  • 1/4 cup mayonnaise
  • 2 tsp. grain mustard


Combine SeaPak® Butterfly Shrimp, mayonnaise, egg, chives, Old Bay seasoning, and 1/4 teaspoon each salt and black pepper in a medium bowl. Mix well and shape mixture into 4 cakes, each about 1" thick.

Heat oil in a large skillet over medium-high heat. Add cakes and cook 3 minutes per side, until golden brown and cooked through. Meanwhile, in a small bowl, combine mayonnaise and grain mustard. Mix well.

Serve shrimp cakes with remoulade spooned over top.

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