| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Italian | Main dishes, Seafood | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Italian bread crumbs |
| 1 1/4 | lb | Cooked shrimp — chopped |
| 5 | Eggs — beaten | |
| 1/2 | c | Parsley — chopped |
| 1/2 | c | Mayonnaise |
| 3 | tb | Dijon mustard |
| 1 | ts | Salt |
| 1 1/2 | ts | Worcestershire sauce |
| 1/2 | ts | Cayenne pepper |
| 1/2 | ts | Tabasco sauce |
| Beaten eggs and bread crumbs | ||
| For dipping | ||
| Oil for frying | ||
| Lemon wedges for garnish |
INSTRUCTIONS
Mix all ingredients to blend thoroughly. For each cake, shape 1/4 cup of batter into a patty 1 inch thick. Dip into additional beaten eggs and coat with additional bread crumbs. Deep fry at 350^ until golden and crisp, about 3 minutes for each. Garnish with lemon wedges. Recipe By : Gallerani's Cafe, Provincetown, MA From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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