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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 8 |
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These are good with cocktail sauce, tartar sauce, and my favorite-salsa. Ingredients:
1/4 cup plus 2 t. vegetable oil, divided |
2 celery ribs, minced |
1 medium onion, minced |
1/4 cup mayonnaise (not fat-free) |
4 teaspoons dijon mustard |
1/4 cup minced fresh dill |
4 -6 dashes tabasco sauce (or to taste) |
2 1/4 cups plain breadcrumbs, divided |
salt and pepper |
1/2 lb cooked shrimp, peeled,deveined,and coarsely chopped |
Directions:
1. In a large skillet, heat 2 tablespoons oil over medium heat.
2. Add the celery, and onion; cook and stir frequently for 2-3 minutes; transfer to a mixing bowl.
3. Add the mayo, mustard, dill, Tabasco, and 1/4 cup of bread crumbs to the mixing bowl with the onion/celery mixture; stir to combine.
4. Season with salt and pepper.
5. Add the shrimp; stir to combine.
6. Put the remaining bread crumbs on a plate or flat dish.
7. Using 1/3 cup shrimp mixture, form a patty with your hands.
8. Place the cake on the bread crumbs; press lightly, then turn and repeat with the other side.
9. Roll the patty's sides in the crumbs also.
10. The patty should be completely coated in bread crumbs.
11. Repeat with remaining shrimp mixture.
12. Add 2 tablespoons oil into a nonstick skillet, heat over medium heat.
13. When the oil is hot, add 4 cakes or however many your skillet will hold.
14. Fry cakes for about 2 minutes or until golden on the bottom; flip patties and cook for 2 more minutes or until golden.
15. Repeat with remaining oil and shrimp cakes.
16. Serve hot shrimp cakes with cocktail sauce, tartar sauce, or salsa.
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