Shrimp Cakes

Shrimp Cakes

1 pound cooked and peeled shrimp

1 large egg

1/4 cup mayonnaise

1 1/2 teaspoons dijon mustard

1 1/2 teaspoons Old Bay Seafood seasoning

1 teaspoon fresh lemon juice

1/2 teaspoon worcestershire sauce
1/4 teaspoon kosher salt
1 1/4 cups fresh bread crumbs (from soft white sandwich bread, about 2 slices)
1 tablespoon minced fresh chives
2 tablespoons unsalted butter
1 tablespoon olive oil
lemon wedges, for serving

Coarsely chop the shrimp in a food processor; put into a medium mixing bowl and set aside.
In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the shrimp and stir well to combine.
Sprinkle the breadcrumbs and the chives over the mixture, and mix them in thoroughly.
Shape the shrimp mixture into 8 cakes about 1 inch thick. Cover with plastic wrap and refrigerate for 1 to 3 hours
In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan. Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.

Serves 4