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Shrimp cakes

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Cajun Shrimp Cakes Served with Spicy Remoulade Ingredients:
    1 pound  cooked, peeled, and deveined shrimp*
    3 cups  soft, fresh breadcrumbs, divided**
    ˝  red bell pepper, coarsely chopped
    3  green onions, coarsely chopped
    2  garlic cloves, coarsely chopped
    ˝ cup  mayonnaise
    1 large  egg
    1 Tbsp  fresh lemon juice
    2 to 3 tsp  seafood seasoning

Vegetable oil for frying
Rémoulade for serving (on separate sheet)


*Boil raw shrimp for about 2 minutes until pink, then place in ice water; drain.

**Remove crust from bread; break up loaf and pulse in food processor to make soft crumbs.

Combine bell pepper, green onions and garlic in a food processor; pulse until finely chopped, but still a little chuncky.. Add mayonnaise, egg, lemon juice and seasoning; pulse until blended. Add cooked shrimp; pulse until coarsely chopped. Stir in 2 cups of breadcrumbs.

Shape soft mixture into bite-sized patties. Coat patties with remaining breadcrumbs. (Patties will grow in size when coated, so make patties small enough.) Refrigerate until ready to fry.

Place a large, lightly oiled nonstick skillet over medium-high heat. Cook patties, in batches, 3 to 4 minutes on each side or until lightly browned. Transfer to paper towel to drain.

To serve, set on platter with a dish of Cajun Rémoulade, fresh parsley and lemon wedges.

Notes: Serve immediately, or heat in oven at 400 degrees just before serving, if they have cooled down too much.

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