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Rock Shrimp Cakes




Source of Recipe


Dick and Harry's, Roswell, GA


List of Ingredients




1/2# (pound) sea scallops (muscle removed)
1/2# white fish (grouper, flounder, sole)
1# rock shrimp, peeled & de-veined
2 egg whites
1-2 cups heavy cream
1 T. chives, minced
1 T. chervil, minced
Japanese breadcrumbs as needed
olive oil to cook with
salt & ground white pepper to taste
1 lemon

Recipe



Chill seafood very well then grind on fine blade, the scallops, fish, and 1/2 pound of the shrimp. Place in a food processor and puree, slowly add the egg whites one at a time, then add the cream slowly. Season with salt, pepper, and a squeeze of lemon. Remove from bowl and place seafood mousse in a S.S. bowl set on ice. Fold in the rest of the shrimp and the herbs. Drop mousse into bread crumbs in walnut size pieces, coat with crumbs well. Shape into small cakes, cook in heated olive oil till golden brown on both sides and firm to the touch,@6-8 minutes. Drain on paper towels. Season with s & p serve with cracked grain mustard sauce and seasoned greens