Blackstone Shrimp Boil Cakes
Blackstone Shrimp Boil Cakes is a great recipe with all the yumminess of a shrimp boil but made into a crab cake!
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 1 onion diced
- 1 red bell pepper diced
- 1 ear corn on the cob kernels cut off the cob
- kosher salt, pepper, Old Bay seasoning
- 1/2 pound smoked or andouillie sausge diced
- 1/2 pound shrimp
- 4 to 5 cloves garlic minced
- 1 cup panko bread crumbs
- 2 eggs
- 3/4 cup mayo
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- a few dashes of your favorite hot sauce
- 1 cup potato sticks (snack aisle of store and picture in post above)
- Optional: chives as garnish, lemon wedges to squeeze over top
Instructions
- Prepare the ingredients (cooking oil through garlic) and place on a tray to carry to the griddle.
- Preheat the griddle to medium heat for a few minutes. Add some cooking oil and the diced onion, red pepper, and corn. Season with kosher salt, pepper, and Old Bay. Cook 3 to 4 minutes, flipping and mixing a few times with hibachi spatulas.
- Add some more cooking oil to an empty space on the griddle and the diced sausage. Cook 2 to 3 minutes, eventually mixing together with the veggies using hibachi spatulas.
- Add a little more cooking oil and the shrimp and garlic to the griddle. Season the shrimp with more kosher salt, pepper, and Old Bay. Cook the shrimp separately for 3 to 4 minutes, flipping a few times. While also flipping the veggies and sausage a few times.
- Turn the griddle off (for now) and remove everything from the griddle. Chop the shrimp and mix together with the veggies and sausage, panko bread crumbs, and eggs. Let this sit for 10 to 15 minutes and then form into 8 to 10 patties. Refrigerate the patties for at least an hour.
- While the patties are in the fridge mix together the mayo, lemon juice, garlic powder, hot sauce, and more Old Bay seasoning (about a teaspoon) to use as a sauce.
- Turn the griddle on again over medium low heat. Cook the patties for 3 to 4 minutes per side. Be very careful flipping them as they are delicate, if they do fall apart a little they will still be yummy so no worries ;)
- Serve with the sauce drizzled over top and the potato sticks, chives, and lemon wedges.