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Shrimp Cakes with Grain Mustard Remoulade
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For shrimp cakes:
Cooking spray
Cooked shrimp, about 12 ounces, chopped
2 to 3 tablespoons mayonnaise
1 large egg, lightly beaten
2 tablespoons seasoned dry bread crumbs
1 tablespoon fresh chives, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Grain mustard remoulade:
1/4 cup mayonnaise
1 tablespoon grain mustard
Heat a griddle or nonstick skillet with cooking spray and set over medium-high heat to preheat.
In a medium bowl, with a spoon, combine shrimp, mayonnaise, egg, bread crumbs, chives, salt, and black pepper. Mix well and shape mixture into 4 cakes, each about 1-inch thick.
Place cakes on hot griddle and cook 3 minutes per side, flipping with a spatula, until cooked through. Remove from griddle.
While cakes are cooking, in a small bowl, with a spoon, combine mayonnaise and grain mustard. Mix well. Serve shrimp cakes with remoulade spooned over top.
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