carolina shrimp cakes
This recipe was prepared by Carol Daly at our January 2014 meeting.
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yield
4 serving(s)
method
Pan Fry
Ingredients For carolina shrimp cakes
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1 lbmedium fresh shrimp
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1 lgegg
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2 Tbspmayonnaise
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1 Tbsplemon juice
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2 tspdijon mustard
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1 tspold bay seasoning
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1 tspworcestershire sauce
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1/4 cred bell peppers, finely chopped
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1/4 cgreen onions, finely chopped
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1/4 cparsley, very finely chopped
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1 cfresh bread crumbs
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canola oil for frying
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lemon wedges for garnish
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tartar sauce
How To Make carolina shrimp cakes
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1Wash, clean and devein shrimp, removing the tails. Chop the shrimp into fine pieces and set aside.
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2In a large bowl, place egg, mayo, lemon juice and Dijon mustard. Using a wire whisk, blend together. Add seafood seasoning, Worcestershire sauce, red bell pepper, green onion and parsley. Blend together once more.
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3Add chopped shrimp and half of the breadcrumbs and turn gently to mix. Add remaining bread crumbs mixing in the same gentle manner, until shrimp mixture is easy enough to handle. Form shrimp mixture into cakes 3/4 inches thick, 3 inches in diameter. sauté in hot oil until golden. Garnish with lemon wedges and serve with tartar sauce.
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