INGREDIENTS
1 1/2 lbs. peeled and deveined fresh medium shrimp, finely chopped
1 1/2 cups crushed saltine crackers
1/2 cup red bell pepper, finely chopped
1/4 cup green onion, chopped
2 tsp. minced fresh parsley
1 tsp. lemon zest
1 tsp. minced fresh dill
5 TBSP. mayonnaise
2 large eggs
4 TBSP. butter, divided
Lemon-Dill Sauce, recipe follows
DIRECTIONS
Line a rimmed baking sheet with parchment paper.
In a large bowl, combine shrimp through dill.
In a small bowl, whisk together mayonnaise and eggs until smooth.
Add to shrimp mixture, tossing gently to combine.
Using hands, gently press mixture into 2-inch cakes.
Place on prepared baking sheet, cover and refrigerate for at least 2 hours or up to 2 days.
In a large skillet, melt 1 TBSP. butter over medium heat.
Add 8 cakes; cook 3 to 4 minutes per side.
Remove from skillet and repeat procedure.
Top cakes with the Lemon-Dill Sauce.
Serve immediately.
Makes 3 dozen.
Lemon-Dill Sauce
1 cup sour cream
½ cup mayonnaise
2 tsp. minced fresh dill
1 tsp. minced fresh parsley
1 tsp. minced fresh chives
½ tsp. lemon zest
1/8 tsp. salt
Combine above, mix thoroughly, cover and refrigerate for up to 3 days.
