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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** |
| ½ | red bell pepper, coarsely chopped |
| 3 | green onions, coarsely chopped |
| 2 | garlic cloves, coarsely chopped |
| ½ 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)
Instructions:
*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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