re: Shrimp and Andouille Muffin Cakes

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.