Shrimp Cakes With Tasso Butter Cream Recipe
Fried Gulf shrimp and crabcakes, tasso butter cream sauce, green onions and parmesan cheese.
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Ingredients
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For the Shrimp Cakes
For the Tasso Butter Cream
Method
For the Shrimp Cakes
- 1
Prepare the Shrimp
Chop the Gulf shrimp into small pieces and place them in a large mixing bowl.
- 2
Mix Ingredients
Add the lump crab meat, breadcrumbs, chopped green onions, beaten egg, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper to the bowl with the shrimp. Mix everything together until well combined.
- 3
Form Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter. Place the formed patties on a tray.
- 4
Heat Oil
In a large skillet, heat vegetable oil over medium heat until hot.
- 5
Fry Cakes
Carefully add the shrimp cakes to the hot oil, frying them in batches if necessary. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
For the Tasso Butter Cream
- 6
Cook Tasso
In a medium saucepan, add the diced tasso ham and cook over medium heat until it begins to brown and the fat renders, about 5-7 minutes.
- 7
Add Garlic
Stir in the minced garlic and cook for an additional minute until fragrant.
- 8
Make the Cream Sauce
Add the softened butter and heavy cream to the saucepan, stirring until the butter melts and the mixture is well combined.
- 9
Finish the Sauce
Stir in the grated Parmesan cheese and lemon juice. Continue to cook over low heat until the sauce thickens slightly. Season with salt and pepper to taste.
