Shrimp and Andouille Muffin Cakes

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.