carolina shrimp cakes
This recipe was prepared by Carol Daly at our January 2014 meeting.
prep time
cook time
method
Pan Fry
yield
4 serving(s)
Ingredients
- 1 pound medium fresh shrimp
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard
- 1 teaspoon old bay seasoning
- 1 teaspoon worcestershire sauce
- 1/4 cup red bell peppers, finely chopped
- 1/4 cup green onions, finely chopped
- 1/4 cup parsley, very finely chopped
- 1 cup fresh bread crumbs
- - canola oil for frying
- - lemon wedges for garnish
- - tartar sauce
How To Make carolina shrimp cakes
-
Step 1Wash, clean and devein shrimp, removing the tails. Chop the shrimp into fine pieces and set aside.
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Step 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.
-
Step 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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