Eddie Deen's Shrimp Corn Cakes - KTRE.com | Lufkin and Nacogdoches, Texas

Eddie Deen's Shrimp Corn Cakes

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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


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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