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re: Shrimp and Andouille Muffin Cakes
Posted on 11/17/10 at 2:02 pm to Gris Gris
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 2:18 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.
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