- For the cocktail sauce, in a small bowl combine ketchup, horseradish, lemon juice, tarragon and lemon zest. Cover and refrigerate until serving time.
- Heat butter in medium skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Remove from heat and let cool.
- For the shrimp cakes, ini a large bowl combine shrimp, cooked onion, cracker crumbs, Creole seasoning, cayenne, eggs and milk. Shape into 16 patties; cover and refrigerate 2 hours.
- In a large skillet heat oil over medium-high heat. Working in batches, cook shrimp cakes in batches 4 to 5 minutes per side or until golden. Drain on paper towels. Serve with cocktail sauce.
View all nutritional information
Calories 107, Calories Fat , Total Fat 3g, Saturated Fat 1g, Cholesterol 85mg, Sodium 807mg, Carbohydrate 8g, Protein 10g
|Total Fat (extra)||6|
|Saturated Fat (extra)||5|