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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
3
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 11/17/10 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 3/12/11 at 12:32 pm to Gris Gris
I want to make these today, but I'm confused about the bread crumbs. Is it 1 1/4 cups or just a 1/2 cup?
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 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.
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