Shrimp Cakes

Chop half of the shrimp finely. Pulse the remaining shrimp in a food processor until minced, but don’t overprocess—leave some texture so you get that nice bite in each shrimp cake.
In a large bowl, combine all the shrimp with breadcrumbs, mayonnaise, egg, green onions, parsley, Dijon mustard, garlic, salt, and pepper. Stir everything together until it’s just combined—be careful not to overmix, or your cakes might turn out too dense.
Shape the shrimp mixture into small patties, roughly the size of a golf ball, and gently flatten them. You should be able to make about 8 patties. If you prefer larger cakes, adjust the size, but keep in mind that larger cakes will require a longer cooking time.
Place the patties on a tray and refrigerate for 20-30 minutes. Chilling helps the cakes firm up and prevents them from falling apart while frying. It also ensures they hold their shape better when cooked.
Heat olive oil in a skillet over medium heat. Once the oil is hot (but not smoking), gently add the patties to the skillet. Cook them for 3-4 minutes per side, or until they are golden brown and cooked through. Be careful not to overcrowd the skillet, as this can cause the cakes to steam instead of frying.
Once the shrimp cakes are crispy and cooked through, transfer them to a paper towel-lined plate to drain any excess oil. Serve them hot with a side of lemon wedges or your favorite dipping sauce, like lemon aioli, tartar sauce, or spicy mayo.