The Seasoned Franciscan - Cooking Joyfully

Sauteed Shrimp Cakes with Herb Mustard Sauce

By Chef Joe Randall, shared by Rochelle Nicks on Monday, June 24th 2024

8 servings
2 pounds (10-15) jumbo shrimp
2 egg whites
½ C mayonnaise
1 T chopped fresh dill weed
½ tsp dry mustard
1 tsp fresh lemon juice
3 C fresh bread crumbs
1 Cup vegetable oil
Salt and Pepper to taste

Peel and devein shrimp and remove tails.  Place half of the shrimp meat in a food processor fitted with metal blade.  Puree smooth 1-2 minutes.  Add the egg whites and puree for 1 minute longer.  Pour the mixture into a large bowl and stir in the mayo, dill, mustard, lemon juice, salt and pepper to taste.  Mix well.  Chop the remaining shrimp coarsely and add to the mixture.  Form in to six cakes (each about 3 ½ ounces about 1-inch thick.  Coat each cake with fresh bread crumbs.  Heat the oil in a cast iron skillet over medium high heat.  Fry shrimp cakes 3-4 minutes on both sides or until golden brown. Drain on paper towels.   Serve with Herb Mustard Sauce over the top or on the side.

Herb Mustard Sauce from McCormick

1/2 C spicy brown mustard 
1/3 C minced parsley leaves
1/3 C minced basil leaves
2 T minced dill weed
1 1/2 tsp cracked black pepper
1 1/2 C light sour cream
2 T capers

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Feathery dill leaves are sprouting in the garden.  At this point the fresh green leaves are called dill weed.  Soon we’ll see the flowering dill seed head used in pickles.  Dill weed is great in potato salad, macaroni salad, fish and seafood like shrimp!  Sprinkle a little fresh or dried dill weed on a piece of fresh salmon or trout along with s and p before putting it in the oven or the frying pan.  Canned tuna with a little dill weed, seasoning salt, chopped onions and mayo makes a great sandwich or “melt” with a piece of mild cheddar on top.  This recipe for “Sauteed Shrimp Cakes” by Chef Joe Randall makes use of fresh dill and easy Herb Mustard sauce that will melt in your mouth!

In the Midwest, lakes and rivers provide all things fish, fresh trout, salmon, smelt, walleye and even "sunnies" that taste best fresh caught.  We may all have memories of meals that went from catch to fry pan on a hot summer day!  
In the southern U.S, and on our coasts, fresh seafood is a huge treat.  If you can’t travel to Shrimp or Crab country this summer, try this seafood recipe.  It is featured by the National Museum of African American History.  Chef Joe and his wife have also welcomed guests to the cooking school in their Savannah, Georgia home and all are fed well, educated and entertained by great southern recipes like this one and more.

Variation:  A Midwestern version of these "cakes" can be made with walleye or your own favorite fish from lake or river. For a tasty Crab variation of the recipe above, try Chef Joe Randall's Savannah Crabcakes!  To learn more about Chef Joe Randall and Food History, check out Heritage - African American Cuisine and Jubilee: Recipes: Centuries of African American Cooking by Toni Tipton-Martin of Cook's Country (which can be found in the La Crosse Public Library.   

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