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This product has no significant nutritional value.
For the Aioli, mix all ingredients in medium bowl; cover. Refrigerate until ready to serve
For the Shrimp Cakes, mix flour, baking powder and Old Bay in large bowl. Stir in shrimp, cooked rice, green onions, dill seed and thyme. Add butter, milk and eggs; gently stir until well blended
Spray large nonstick skillet with no stick cooking spray. Heat on medium heat. Drop heaping tablespoonfuls of shrimp mixture into skillet. Flatten slightly so cakes are about 2 inches in diameter. Cook cakes in small batches, 5 minutes per side, or until lightly browned
Serve shrimp cakes with 1/2 of the Aioli. (Remaining Aioli may be used as a sandwich spread or as a dip for vegetables
Wow! This recipe is one of the best appetizer recipes ever! Everyone just goes crazy for these and they disappear like that! The dip is so yummy on just about anything so I serve other things with this as well.
Julie | November 24, 2015