Shrimp cakes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Italian bread crumbs |
| 1¼ | pounds | Cooked shrimp -- chopped |
| 5 | Eggs -- beaten | |
| ½ | cup | Parsley -- chopped |
| ½ | cup | Mayonnaise |
| 3 | tablespoons | Dijon mustard |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Tabasco sauce |
| Beaten eggs and bread crumbs | ||
| For dipping | ||
| Oil for frying | ||
| Lemon wedges for garnish | ||
Directions
Mix all ingredients to blend thoroughly. For each cake, shape ¼ cup of batter into a patty 1 inch thick. Dip into additional beaten eggs and coat with additional bread crumbs. Deep fry at 350^ until golden and crisp, about 3 minutes for each. Garnish with lemon wedges.
Recipe By : Gallerani's Cafe, Provincetown, MA
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