Shrimp Cakes

I am known for my Crab Cakes. Here's a twist on that classic.

Canola Oil

1/2 cup minced onion

1/2 cup minced celery

1/2 cup minced green peppers

2 cups chopped shrimp

1 bunch green onions, tops only, minced

1/2 teaspoon hot sauce

1 teaspoon lemon juice

1 teaspoon Creole mustard

1 teaspoon Creole seasoning

1 cup breadcrumbs, plus for more for breading

2 eggs, beaten

Heat 1/2 tablespoon canola oil in a medium sauté pan over medium-high heat. Add onion, celery, and green pepper and sauté until vegetables softened; cool slightly.

In a large mixing bowl, combine cooked vegetables, shrimp, miced green onions, hot sauce, lemon juice, nustard, Creole seasoning, breadcrumbs, and eggs. Divide into 8 equal portions and shape into patties about 1/2-thick. Coat with bread crumbs on all sides.

Pour canola oil to 1/2-inch deep in a large cast iron pan. Heat until oil shimmers but is not smoking. Working in batchess, fry patties until browned on the bottom, about 5 minutes. Carefully flip and brown on theremaning side; drain on paper towels. Serve with remoulade or taratr sauce.

Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!