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Directions

COMBINE shrimp, mayonnaise, egg, chives, Old Bay seasoning, and 1/4 teaspoon each salt and black pepper in a medium bowl. Mix well and shape mixture into 4 cakes, each about 1" thick.

HEAT oil in a large skillet over medium-high heat. Add cakes and cook 3 minutes per side, until golden brown and cooked through. Meanwhile, in a small bowl, combine mayonnaise and grain mustard. Mix well.

SERVE shrimp cakes with remoulade spooned over top.

Recipe courtesy of Robin Miller.

From Steve B: This recipe is great for a special weeknight meal! Simply add some steamed veggies and you've got a special meal in about 15 minutes!

Ingredients

2 packages (9 oz each) SeaPak® Jumbo Butterfly Shrimp or SeaPak® Wild American Butterfly Shrimp, thawed, tails removed and coarsely chopped into 1/4-inch pieces

1/4 cup mayonnaise

1 large egg, lightly beaten

1 tbs fresh chives, chopped

1/2 tsp Old Bay seasoning

2 tsp olive oil

Salt and ground black pepper

1/4 cup mayonnaise

2 tsp grain mustard

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