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Started By
Message
Shrimp and Andouille Muffin Cakes
Posted on 11/15/10 at 1:52 am
Posted on 11/15/10 at 1:52 am
The recipe below was in the recipe thread and posted in 2008. I made them tonight. They fell apart when I tried to take them out of the muffin tins. I was suspect before baking them that they might not have enough of a binder.
More mayo? An egg? What would you change? The flavor is very good and I like the idea. They'd make neat cocktail party apps.
I just tested a few of them. I can add to the mixture, so fire away with suggestions.
shrimp and andouille muffin cakes w/ creole mustard sauce...
1 pound cooked peeled medium shrimp, cut into 1/2-inch pieces (2 cups)
1 cup 1/2-inch cubes andouille sausage* (about 4 ounces)
2 tablespoons (1/4 stick) butter
1/2 cup minced green bell pepper
1/4 cup minced onion
1/3 cup mayonnaise
1 1/4 cups fresh breadcrumbs made from crustless French bread
1 green onion, minced
1 tablespoon Dijon mustard
Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper. Cover and chill 30 minutes.
Press into sprayed mini muffin cups and bake at 400 for ten minutes.
1/2 cup mayonnaise
1/2 cup Creole mustard
1/2 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
Juice of 1 lemon
Whisk all of the ingredients together until thoroughly blended
these can also be panfried like a crabcake, but baking in the muffin pan gives them a nice presentation...
ETA: Found this site.
LINK
Looks like an egg might be the answer, though a few had no problems. Again, these are very good as far as flavor.
More mayo? An egg? What would you change? The flavor is very good and I like the idea. They'd make neat cocktail party apps.
I just tested a few of them. I can add to the mixture, so fire away with suggestions.
shrimp and andouille muffin cakes w/ creole mustard sauce...
1 pound cooked peeled medium shrimp, cut into 1/2-inch pieces (2 cups)
1 cup 1/2-inch cubes andouille sausage* (about 4 ounces)
2 tablespoons (1/4 stick) butter
1/2 cup minced green bell pepper
1/4 cup minced onion
1/3 cup mayonnaise
1 1/4 cups fresh breadcrumbs made from crustless French bread
1 green onion, minced
1 tablespoon Dijon mustard
Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper. Cover and chill 30 minutes.
Press into sprayed mini muffin cups and bake at 400 for ten minutes.
1/2 cup mayonnaise
1/2 cup Creole mustard
1/2 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
Juice of 1 lemon
Whisk all of the ingredients together until thoroughly blended
these can also be panfried like a crabcake, but baking in the muffin pan gives them a nice presentation...
ETA: Found this site.
LINK
Looks like an egg might be the answer, though a few had no problems. Again, these are very good as far as flavor.
This post was edited on 11/15/10 at 2:04 am
Posted on 11/16/10 at 9:35 pm to Gris Gris
I know there was a lot of interest in these.
Regardless, I'm following up. I conducted quite a few tests on these. I'd doubled the recipe, so I first added one egg, but they still fell apart. I added a second egg and about 1/2 cup more fresh breadcrumbs. I baked them at 350 rather than 400 and for a longer period of time, up to 30 minutes. They came out very well and they are really tasty.
I think they could be a salad garnish, warm cocktail apps or served along with gumbo or as a side to chicken or pork. I could get addicted to them. The real key is that they can be baked rather than fried, which offers a lot of convenience in cooking them last minute for a meal or party. I recommend trying them out. I also think you could probably bake them, freeze and warm them. I'm going to experiment with that, too. It would be nice to be able to pop of a few in the oven for a snack.
Regardless, I'm following up. I conducted quite a few tests on these. I'd doubled the recipe, so I first added one egg, but they still fell apart. I added a second egg and about 1/2 cup more fresh breadcrumbs. I baked them at 350 rather than 400 and for a longer period of time, up to 30 minutes. They came out very well and they are really tasty.
I think they could be a salad garnish, warm cocktail apps or served along with gumbo or as a side to chicken or pork. I could get addicted to them. The real key is that they can be baked rather than fried, which offers a lot of convenience in cooking them last minute for a meal or party. I recommend trying them out. I also think you could probably bake them, freeze and warm them. I'm going to experiment with that, too. It would be nice to be able to pop of a few in the oven for a snack.
Posted on 11/16/10 at 9:42 pm to Gris Gris
Let me get back to you on this I am going say hello to my pillow in a bit. See ya tomorrow.
Posted on 11/17/10 at 2:02 pm to Gris Gris
I would think baking it with all that mayo in it would make it taste funky, but it doesn't sound like it. I wonder if a bit of shortening and a little extra breadcrumb would help bind it a little better...
Posted on 11/17/10 at 2:14 pm to Gris Gris
quote:
1 1/4 cups fresh breadcrumbs made from crustless French bread
This easy to find?
Posted on 11/17/10 at 2:18 pm to GeauxldMember
It needed the eggs. They worked just great once I figured it out. I put mayo in my regular crabcakes quite often. There's no funkiness at all.
Posted on 11/17/10 at 2:19 pm to eljusterina
quote:
quote:
1 1/4 cups fresh breadcrumbs made from crustless French bread
This easy to find?
Just buy a loaf of French bread, cut of the crust and throw the rest in the food processor or blender. You could probably use slices of fresh white bread. Would work just as well. I wouldn't recommend the store bought crumbs because they're too dry. I thought about panko, but I don't think that would work as well for this particular recipe.
Posted on 11/17/10 at 8:36 pm to Gris Gris
<copy><Paste>
gonna try this
sounds good
thanks
gonna try this
sounds good
thanks
Posted on 11/17/10 at 8:39 pm to Kajungee
Let me know how yours come out. I'm still perfecting it.
Posted on 11/17/10 at 9:04 pm to Gris Gris
quote:
Let me know how yours come out. I'm still perfecting it.
I will do, however I will probably change up a little something.
I never was any good at following directions
Posted on 11/17/10 at 9:13 pm to Kajungee
I do the same thing. You can change anything as long as you get the texture right so that they aren't too heavy or too light and fall apart. The eggs took care of that. Now, I can fool around with them, though I must admit they were right tasty, as is. I think they would be fine with crawfish rather than shrimp.
Posted on 11/17/10 at 9:34 pm to Gris Gris
quote:
I think they would be fine with crawfish rather than shrimp.
You may be on to something.
I might add a dash of Old Bay as well
I have dome something similar with catfish before, fried of course.
But the added Andouille and baked muffins would be new to me.
I'll let you know how it turns out when I do
Posted on 11/17/10 at 9:36 pm to Kajungee
quote:
Andouille
Am I the only one who can't stand this?
Posted on 11/17/10 at 10:58 pm to Gris Gris
These look fantastic! Will be adding these to my recipe book soon, might try them for Thanksgiving.
Posted on 11/17/10 at 11:06 pm to Gris Gris
Had to go to the hospital this AM so I didn't remember until I just saw the post again a minute ago. Let me look at the recipe again for a few. Although I have never made these things, there is something about the recipe that is going to lead to failure to bind together as it bakes.
Posted on 11/17/10 at 11:13 pm to CITWTT
I see now that you have gotten it to hold together in a manner. But although it will complicate things a bit, try this. Very lightly saute your veggies, and drain, cut your sausage and shrimp a little finer, dd some all-purpose flour with your bread crumbs( add a bit of all-purpose flour to the mix) the bread crumbs having been cooked once do not have the capacity to hold as much fluid. Sorry about the delay.
Posted on 11/17/10 at 11:20 pm to CITWTT
No problem. I think I have the right texture now. I'm just tinkering with seasonings. The eggs did the trick. They're basically like crabcakes but mini and baked. Needed the egg to bind.
Hope everything is okay re: the hospital.
Hope everything is okay re: the hospital.
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