posted by SueFreeman 04-09-101 11:15 AM
Shrimp Cakes with Watercress Remoulade Sauce
From Southern Living:
1/3 cup margarine or butter
1/2 small sweet onion, minced
1/2 cup all purpose flour
2 cups milk
1 T seafood seasoning
1/2 tsp ground red pepper
2 large eggs, lightly beaten
4 cups chopped cooked shrimp
1 cup saltine crackers, crushed
1/2 cup vegetable oil
Watercress Remoulade
Melt butter in large heavy saucepan over medium heat; add onion and saute 3 minutes or
until onion is tender.
Whisk in flour, cook, whisking constantly about 1 minute. Gradually add milk and whisk
constantly until smooth and thickened. Remove from heat and stir in seafood seasoning
and red pepper. Cool.
Whisk in beaten eggs and stir in shrimp and cracker crumbs. Shape into 16 patties; chill 2
hours.
Cook in 2 batches in hot oil in a large skillet over medium high heat 4 to 5 minutes on each
side or until golden. Drain on paper towels. Serve with watercress remoulade.
Watercress Remoulade:
1 1/2 cups mayo
2 T Dijon mustard
1 bunch watercress leaves, chopped
3 green onions sliced
1/2 cup chopped fresh or frozen chives
1 garlic clove, minced
1/4 tsp ground red pepper
Stir together and in chill.