Directions

1. For the cocktail sauce, in a small bowl combine ketchup, horseradish, lemon juice, tarragon and lemon zest. Cover and refrigerate until serving time.
2. Heat butter in medium skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Remove from heat and let cool.
3. 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.
4. 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.