re: Shrimp and Andouille Muffin Cakes

I made these again for Christmas Eve. I made 6 dozen and they were gone within an hour. People kept coming back for more and the rest of the guests just didn't get any. I served some of the Cousin's Creole Tomato Dressing on the side so folks could put a dollop on top of the cake. Good accompaniment.

I used nearly 2 cups of crumbs per recipe. It definitely needs at least one egg per recipe. I used an extra large. I also increased the bell pepper, onion and green onion a bit because I like more of that in it, personally, but it's not necessary. If I hadn't been serving both kids and adults, I would have added a little red pepper, but the andouille was spicy enough to meet the tastes of everyone. I didn't add much salt since the mayo and andouille had salt.

I baked them at 375 for about 20-25 minutes.

I used peeled shrimp not shrimp in shells that needed to be peeled, so it needs the full pound of meat.

I tripled the recipe and it made 8 dozen mini muffin cakes. I served the last 2 dozen Christmas night. They were gone as soon as everyone saw them hit the table. Most folks didn't get any.