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Shrimp Cakes with Grain Mustard Remoulade
Prep Time:
6 minutes
Cook Time:
6 minutes
Makes:
4 servings
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.

Ingredients
2 (9 oz) packages SeaPak® Jumbo Butterfly Shrimp - Oven Crispy or SeaPak® Butterfly Shrimp - Oven Crispy, thawed, tails removed and coarsely chopped into 1/4-inch pieces
1/4 cup mayonnaise
1 large egg, lightly beaten
1 Tablespoon fresh chives, chopped
1/2 teaspoon Old Bay seasoning
2 teaspoons olive oil
Salt and ground black pepper
1/4 cup mayonnaise
2 teaspoons grain mustard
Best Wine Pairing
© 2009 SeaPak. All Rights Reserved.
Candy B says: My family loves your shrimp. I recently made your shrimp poppers and they couldn't get enough. The other night I was making chicken nuggets and my 4-year-old son (a notoriously picky eater) said, "No, Mom. Make shrimp." Just thought you ought to know!




