| 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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