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Delicious Shrimp and Salmon Cake Recipe: Step-by-Step Guide
Recipe Video
Recipe Ingredients
- 8 ozs Panko or Crackers (like saltine)
- Salt ( I use Fleur De Sel) if using Panko, not necessary if using crackers
- 1 lb medium size Shrimp cut into ¼” to ½” pieces
- 1 lb Salmon cut into ¼” to ½” pieces
- 3 large Egg Whites
- Cilantro Leaves to taste
- 1 tsp grated Ginger
- 1 tsp chopped Garlic
- 1 dash Hot Sauce
- 1 tbs Cognac (optional)
- 1/2 Green Bell Pepper, finely diced
- 1/2 Red Bell Pepper, finely diced
- ½ Yellow Bell Pepper, finely diced
- 1 tsp Salt
Recipe Instructions
- Preheat Oven to 375˚
- Makes 6 to 8 Cakes depending on the size you make them.
- Bread Crumbs: Using your food processor, process the panko until very fine. If you do not have a food processor do not worry about it, it will still work fine. Remove and reserve.
- Shrimp Mousse: Back in the food processor add about half of the shrimp and the egg whites, cilantro, ginger, garlic and hot sauce. Process until well blended and consistency of a loose paste. Add some cognac if you have some.
- Making the Cakes: In a large glass or stainless steel bowl, combine the salmon, shrimp add peppers and add the mousse and mix well until the seafood is coated with egg but carefully not to break up the fish cubes. Using a ladle divide into six balls and form a cake that is approximately 3" diameter by 1" thick. If you have a PVC pipe like I use on YouTube that will make this process perfect and super easy. If not you can still do it kind of like free form. Roll into the panko of cracker crumbs until totally coated. Put in the freezer for about 15 minutes to make sure the cakes are very cold.
- In a non-stick sauté pan, heat 1 teaspoon extra-virgin olive oil to 365º. Sauté the cakes until golden brown on one side. Turn them over and bake in oven for 10 minutes you can use a ovenproof frying pan or place them on a cookie sheet lined with a n on-stick silicone baking mat. Cook them until internal temperature is 140º.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Used Leftover Fresh Walleye Filets instead of the Shrimp and Salmon! Amazing and simply the best Seafood Cakes I ever had! Thanks Chef Pierre!~. You are simply inspiring and your passion for good food is contagious! Merci!
The prawn / egg white mousse is a real game changer. Love these fish cakes and we’re ow experimenting with different types of fish and herbs / additions etc. Great work – love the videos too.
i came across your video on the salmon and shrimp cakes and am super curious to try it, because the last time i made crab cakes while they tasted sublime, they broke apart!
i hope your method comes works out. i hope to use my recipe and your method to post it to my blog Mrs. gabby’s kitchen.
thank you for your wonderful sounding recipe and your method of cooking the seafood cakes.
The egg whites will hold them together when cooked be careful before they are cooked that is why I put them in the freezer for a few minute to let them set.
Tried it with two pounds of shrimp and no salmon – delish.
3″ patties is a good suggestion. I had a length of 4″ pipe from which I made a 4 x 3/4″ mold. We ate the patties as shrimp burgers on a bun. They fit the buns perfect, but it was a BIG sandwich. Next time: 3″ mold and slider buns.
Watching the Youtube video inspired me to try making mayo for the first time… also delish!
Audience request: to leave the shrimp in bigger chunks.
Super delicious. We wil be having these often. Thanks for the recipe.
Really amazing love the way you cook and explain vividly. I will do them for sure
Easy and elegant delicious
These seafood cake is a poem!
The concept of prawn+eggwhite mois as binding agent is just devine.
Thank you for sharing