Fried Parsley-Flecked Shrimp Cakes

1. 1

   Preheat the oven to 300.

2. 2

   In a large bowl, whisk the eggs.

3. 3

   Whisk in the flour, water and salt until just blended; some lumps are fine.

4. 4

   Using a rubber spatula, fold in the shrimp, onion and parsley.

5. 5

   In a large nonstick skillet, heat 1/4 cup of the olive oil until shimmering.

6. 6

   Drop 6 rounded tablespoons of the batter in the skillet and spread each mound into a 2 1/2-inch round.

7. 7

   Fry the cakes over moderately high heat until browned, about 3 minutes per side.

8. 8

   Drain on paper towels, then transfer to a large rimmed baking sheet.

9. 9

   Repeat with the remaining batter, adjusting the heat if the cakes brown too quickly and adding the remaining 2 tablespoons of olive oil to the skillet as needed.

10. 10

    Rewarm the shrimp cakes in the oven and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.