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 ...

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 ...

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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 ...

Indulge in the delightful flavors of Shrimp Cakes with a delectable Roasted Garlic and Parmesan Aioli. This recipe, provided by Chef Bryan Woolley, brings together succulent shrimp and a rich aioli ...

Seafood is a healthy addition to any diet. Seafood, whether it’s fish, mollusks or crustaceans, tends to be lower in calories and saturated fat than meat- or poultry-based protein sources, and it may ...

Prepare the smoker. Season the shrimp with Essence. Place half of the shrimp in the smoker and smoke for about 6 to 8 minutes, or until the shrimp turns pale pink and the tail starts to curl. Remove ...

DelmarvaLife’s Katie Zarrilli checks in with Joe White of the Shrimp Boat. He’s making crab cakes and shrimp. Preheat oven to 400. Mix egg, mayo, and seasonings together. Check crab meat for shells ...

To keep the first batch of cakes warm while the second cooks, place them in a 200 F oven. A wasabi-spiked mayonnaise or sour cream would make an excellent dipping sauce for these fried cakes. Heat the ...

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 ...