Mama Blue's Shrimp Patties

These are Gulf Coast shrimp patties in the Lowcountry tradition, bound not with mayo or cornmeal but with a proper thick béchamel. That sauce is what gives the inside its silky, almost soufflé-like texture when you cut one open.

Start by poaching the shrimp whole. Three to five minutes in boiling water is all they need, and chilling them before peeling makes the shells slide right off. Chopping cold shrimp also keeps the texture distinct (little pockets of sweet meat instead of a purée).

The béchamel is where the flavor lives. Butter, flour, and milk cook into a tight sauce, then green onions, lemon juice, Beau Monde seasoning, paprika, and hot sauce go in off the heat. Beau Monde is the traditional Southern addition (celery, onion, salt, a pinch of sweetness) and it is what makes this version taste like Mama Blue and not like generic shrimp cakes.

Cold sauce mixed with cold shrimp forms a pliable patty. Warm mix refuses to shape. Chill the mixture if it feels soft.

Dredge in Italian breadcrumbs, pan-fry in a shallow pool of oil, and drain on a rack for maximum crunch.

Pro Tips

• Substitute Old Bay for Beau Monde if you cannot find it. Close enough, with a peppier punch.
• Do not overcook the shrimp at the poach stage. They will get a second heat when fried, and rubbery shrimp are nobody’s friend.
• Chill the shaped patties for 30 minutes before frying. Cold patties hold their shape and brown more evenly.
• Fry in oil at 350°F (175°C). Too cool and they soak up grease; too hot and the breadcrumbs burn before the inside heats through.

Variations

• Serve with a tartar sauce or homemade remoulade.
• Use half shrimp and half lump crabmeat for a richer seafood cake.
• Add a tablespoon of Dijon mustard to the béchamel for a tangier patty.