Springtime Shrimp Cakes
1 large egg
¼ cup mayonnaise
1 tablespoon Worcestershire sauce
½ cup plus 2 teaspoons Dijon mustard, divided
¼ cup minced fresh Italian parsley
2 tablespoons Old Bay seasoning
2 cups Ritz crackers, crushed into fine crumbs, divided
2 pounds frozen, peeled, and cooked shrimp, thawed
½ cup (1 stick) melted butter
1 cup plain yogurt
½ teaspoon white pepper
3 green onions
Preheat oven to 375 degrees. In food processor, pulse shrimp until finely chopped, half at a time.
In large bowl, whisk together egg, mayonnaise, Worcestershire, 2 teaspoons mustard, parsley, Old Bay seasoning, and ½ cup of cracker crumbs. Add the chopped shrimp and stir. Form into cakes about ½ inch thick and 2 inches in diameter. Put cakes on baking sheet lined with wax paper and refrigerate for about an hour until firm.
Remove from fridge and dip shrimp cakes into remaining cracker crumbs; place on a baking sheet lined with aluminum foil. Brush cakes with butter and bake 10-12 minutes. Turn cakes and brush other side with butter; bake another 10-12 minutes or until golden brown.
Serve with Mustard Yogurt Sauce. To prepare: In food processor, combine 1 cup plain yogurt, ½ cup Dijon Mustard, ½ teaspoon white pepper and 3 green onions, minced. Blend well.