Shrimp and Wild Rice Cakes with Red Pepper Aioli
1/2 cup flour
1 teaspoon each: seafood seasoning (such
as Old Bay), baking powder
1/4 cup chopped green onions
1/2 cup cooked wild rice
1 cup chopped cooked shrimp
3/4 teaspoon each: toasted dill seed, thyme leaves
1/2 stick (1/4 cup) butter, melted
1/4 cup milk
2 eggs, beaten
Red Pepper Aioli, see note
Stir the flour, seafood seasoning and baking powder together in a large bowl. Stir in green onions, rice, shrimp, dill seed and thyme. Add butter, milk and eggs, stirring gently until well blended.
Heat a large nonstick skillet that has been sprayed with cooking spray over medium heat. Drop heaping tablespoons of shrimp mixture into skillet. Flatten slightly to form cakes 2 inches in diameter.
Cook, turning once, until brown on each side, about 5 minutes per side. Serve with Aioli.
For the Red Pepper Aioli: add the 3/4 teaspoon dill seeds to a small skillet over medium heat. Cook, stirring, until toasted, about 2 minutes. Set aside. Stir together 1 cup mayonnaise,
1 jar (7 ounces) chopped red peppers, 1/2 teaspoon each: dill and mustard, 1/4 teaspoon each: garlic powder and pepper