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Shrimp Cakes

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Submitted by lloyds49

YIELD

4 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

½ 226.8
POUND G BREAD CRUMBS
italian style
1 ¼ 567
POUNDS G SHRIMP
cooked, chopped
5 5
LARGE LARGE EGGS
beaten
½ 118
CUP ML PARSLEY LEAVES
chopped
½ 118
CUP ML MAYONNAISE
3 45
TABLESPOONS ML DIJON MUSTARD
1 5
TEASPOON ML SALT
1 ½ 7.5
TEASPOONS ML WORCESTERSHIRE SAUCE
½ 2.5
TEASPOON ML CAYENNE PEPPER
½ 2.5
TEASPOON ML RED HOT PEPPER SAUCE
1 1
X X VEGETABLE OIL
for frying *
1 1
WEDGES WEDGES LEMON
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 addit ional bread crumbs.

Deep fry at 350℉ (180℃). until golden and crisp, about 3 minutes fo reach.

Garnish with lemon wedges.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 579 33% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 549mg 183%
Sodium 1778mg 74%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 13%
Sugars g
Protein 92g
Vitamin A 28% Vitamin C 23%
Calcium 22% Iron 51%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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