Shrimp Cakes

Shrimp Cakes

1/2 pound Italian seasoned bread crumbs
1 1/4 pounds cooked shrimp, chopped
5 eggs, beaten
1/2 cup chopped fresh parsley
1/2 cup mayonnaise
3 tablespoons dijon mustard
1 teaspoon salt
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon Tabasco sauce

Mix all ingredients to blend thoroughly.

For each cake, shape 1/4 cup of batter into a patty 1 inch thick.

Dip into additional beaten eggs and coat with additional bread crumbs.

Deep fry at 350ºF until golden and crisp, about 3 minutes for each.

Garnish with lemon wedges.

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