Move over crab; shrimp cakes are crisp and tasty

Seafood is a healthy addition to any diet. Whether it’s fish, mollusks or crustaceans, seafood tends to be lower in calories and saturated fat than meat- or poultry-based protein sources, and it may be rich in heart-healthy omega-3 fatty acids.

Shrimp, in particular, is a type of seafood that many people enjoy because it’s not as fishy as other offerings. Shrimp can be cooked in various ways, but turning ground shrimp into patties gives an interesting spin that’s big on flavor. Lucky for us, shrimp is easy to come by here in Texas. Try “Shrimp Cakes with Honey Lemon Aioli” from “30-Minute Meal Prep” (Sourcebooks) by Robin Miller.

Shrimp Cakes with Honey Lemon Aioli

Serves 4

1 pound cooked shrimp, tails removed

1⁄4 cup panko breadcrumbs

1⁄4 cup diced red bell pepper

1 tablespoon chopped fresh chives, plus more for serving

1 large egg Salt and freshly ground black pepper

4 tablespoons olive oil

For the Honey Lemon Aioli:

1⁄2 cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon honey

1 teaspoon grated fresh lemon zest

1. Place the shrimp in a food processor, and pulse on and off until coarsely chopped. Add the breadcrumbs, bell pepper, chives, egg, 1⁄2 teaspoon salt, and 1⁄4 teaspoon black pepper, and pulse on and off until blended; you should be able to squeeze a small amount of the mixture and it will hold its shape.

2. Form the mixture into four patties, each about 1-inch thick.

3. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp patties, and cook for 4 to 5 minutes per side, until golden brown and cooked through.

4. To make the aioli, whisk together all the ingredients until blended. Season to taste with salt and black pepper.

5. Spoon the lemon aioli over the shrimp cakes, and top with fresh chives.

Note: The shrimp cakes can be assembled and refrigerated for up to 24 hours before cooking. The aioli can be prepared up to 24 hours in advance. Refrigerate until ready to serve.