Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Shrimp And Scallop Cakes With Ginger Remoulade
- add review
- #50921
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/2 pound peeled deveined shrimp, coarsely chopped
1/2 pound scallops, chopped medium
1 3/4 cup seasoned bread crumbs
1 tablespoon horseradish
1/2 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh ginger
1/4 teaspoon paprika
1 dash cayenne pepper
1/2 cup fresh corn
1 tablespoon lemon juice
1/2 cup mayonnaise
3 eggs, beaten
salt and pepper, to taste
GINGER REMOULADE
3/4 cup mayonnaise
2 teaspoons fresh ginger, minced
1 medium shallot, chopped fine
1 tablespoon capers, chopped
1/4 cup celery, diced fine
1 teaspoon horseradish
2 dashes Tabasco sauce
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon black pepper
directions
For Ginger Remoulade: Mix all ingredients together and let sit for at least 2 hours or overnight.
Mix together scallops, shrimp, 3/4 cup bread crumbs, horseradish, tarragon, ginger, paprika, cayenne, green onion, corn. Mix lemon juice, mayonnaise and eggs; combine with shrimp and scallop mixture.
Wet hands and form into three-inch patties (2 1/2 oz. to 3 oz. each). Coat in remaining bread crumbs.
Place on baking sheet and place under broiler. Broil 3-4 minutes and turn over, broil on other side until lightly browned, about 3-4 minutes. Serve with ginger remoulade.
added by
brat_gurl89
nutrition data
Nutritional data has not been calculated yet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments