Shrimp Cakes with Grain Mustard Remoulade

Ingredients

2 (9 oz. packages) SeaPak Jumbo Butterfly Shrimp, thawed, tails removed and chopped

1/4 cup mayonnaise

1 large egg, lightly beaten

1 TBSP fresh chives, chopped

1/2 tsp Old Bay seasoning

2 tsp olive oil

Salt & pepper to taste

1/4 cup mayonnaise

2 tsp grain mustard

Directions

Combine shrimp, mayonnaise, egg, chives, Old Bay seasoning, and 1/4 teaspoon each salt and black pepper in a medium bowl.

Mix well and shape mixture into 4 cakes, each about 1” thick.

Heat oil in a large skillet over medium-high heat. Add cakes and cook 3 minutes per side, until golden brown and cooked through.

Meanwhile, in a small bowl, combine mayonnaise and grain mustard. Mix well.

Serve shrimp cakes with remoulade spooned over top.

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