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 ...

Fish cakes have many versions and types of fish used. The most popular are crab cakes. Here’s a variation using bought, cooked shrimp which takes only minutes to make. The base recipe for fish cakes ...

As the weather gets warmer, I cook lighter. And in The Husband's taxonomy of food, crabcakes are relatively light. So I thought I'd employ of couple of seasonal stars — peas and radishes — to put a ...

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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My idea of fast food is to keep a bag of shrimp in the freezer. Knowing that it’s there inspires me to do all sorts of dishes from stir-fry to a topping for pasta or even soup. My latest dish is ...

Coarsely chop half of the shrimp; reserve. In food processor, place remaining half of the shrimp; process to a coarse puree. Add egg, 2 tablespoons of cilantro and the garlic; process until smooth.

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 ...

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.

As the weather gets warmer, I cook lighter. And in my husband's taxonomy of food, crab cakes are relatively light. So I thought I'd employ a couple of seasonal stars — peas and radishes — to put a ...

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 ...