Shrimp and Wild Rice Cakes with Roasted Pepper-Dill Aioli Recipe -
  • READY IN 40 mins

Shrimp and Wild Rice Cakes with Roasted Pepper-Dill Aioli

Recipe by  

"Delight your taste buds with a truly original recipe featuring the combination of shrimp, wild rice and OLD BAY Seasoning in cake form and topped with roasted red pepper aioli."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Mix flour, baking powder and OLD BAY in a large bowl. Stir in shrimp, cooked rice, green onions, dill seed and thyme. Add butter, milk and eggs; gently stir until well blended.
  2. Heat a large nonstick pan, coated with cooking spray, over medium heat. With a tablespoon, drop shrimp batter into skillet. Cook cakes in small batches, 5 minutes per side, or until done and lightly brown. Set aside and keep warm.
  3. Combine all aioli ingredients in a medium bowl; mix well. Serve with warm shrimp cakes.
Kitchen-Friendly View


  • *To toast seeds Heat a small skillet over medium heat 2 minutes. Add dill seeds and toast, shaking pan constantly until seeds are fragrant (about 1 minute). Remove seeds from skillet immediately. Allow to cool.
  • **May substitute with light or fat-free mayonnaise
  • Do-Ahead Suggestions
  • Shrimp cakes can be made up to 24 hours ahead, cooled, wrapped, and stored in the refrigerator. Reheat on a baking sheet in a 350F oven for 10 minutes. The aioli can be made up to 24 hours and refrigerated in a covered container until ready to serve.

Reviews More Reviews

Jan 12, 2006

i didn't put in the dill and put more shrimp and rice. It was basically a crab cake w/ shrimp.


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  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 305 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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