Eddie Deen's Shrimp Corn Cakes - KLTV.com-Tyler, Longview, Jacksonville, Texas | ETX News

Eddie Deen's Shrimp Corn Cakes

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SHRIMP CORN CAKES

INGREDIENTS:

2 egg whites

1/4 cup finely chopped red onion

2 tablespoons chopped parsley

3 tablespoons of mayonnaise

2 teaspoons of dijon mustard

3/4 teaspoon of old bay seasoning

1/2 teaspoon of Worcestershire sauce

1 pound of cooked, drained, and chopped

1 1/2 cup of japanese bread crumbs

1 cup of chopped corn

PREPARATION:

Combined the egg whites, red onion, parsley, mayo, dijon mustard, old bay seasoning, and Worcestershire sauce. Gently stir in shrimp, corn, and bread crumbs.

Shape mixture into 8 shrimp corn cakes, about 2 inches in diameter. Place patties on a baking sheet lined with wax paper; cover and chill at least 30 minutes.

Spray a nonstick skillet with vegetable cooking spray or use a little oil to coat the bottom. Place over med-high heat heat. When the skillet is hot, add shrimp corn cakes; cook for 3-4 minutes on each side, or until browned. Makes 4 servings.

 

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