Shrimp Cakes With Grain Mustard Remoulade Recipes

Steps:

• Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.
• Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes.
• Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.
• Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing.

Steps:

• For Crab Cakes:.
• Mix all ingredients, except flour and oil in a large bowl.
• Shape into patties and dust with flour.
• NOTE: Can be frozen at this point.
• Heat oil in a large skillet over medium heat.
• When oil is hot, carefully place crab cakes, in batches, and fry until browned.
• About 4- 5 minutes.
• Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
• Serve with Whole Grain Mustard Remoulade or favorite sauce.
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• For Whole Grain Mustard Remoulade:.
• Combine all ingredients and serve with cakes.
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• If cakes were frozen, heat in 350°F oven until desired warmness is achieved (approx 15 minutes).