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Shrimp Cakes

1/2 pound Italian bread crumbs

1 1/4 pounds cooked shrimp -- chopped

5 eggs -- beaten

1/2 cup parsley -- chopped

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

Beaten eggs and bread crumbs -- for dipping oil for frying lemon wedges for garnish

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 addit ional bread crumbs. Deep fry at 350^ until golden and crisp, about 3 minutes fo r each. Garnish with lemon wedges. ~D. Rattray~

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