Savannah Shrimp Cakes

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The picturesque town of Savannah is affluent in stunning beauty and profoundly steeped in southern traditions especially during the Christmas Season. 
Transplanted northerners, Rolfe and Jeanne, placed their roots, 10 years ago in Savannah and had invited us to their Greek Revival Circa 1853 home on a gorgeous street in this enchanting small city several years ago. 
These shrimp cakes can be prepared with Crab ( I am allergic to this shellfish variety since childhood) and / or Lobster. 
Here is the Rolfe family recipe ...

Savannah Christmas shrimp cakes from the Rolfe Family ... 

Recipe for 30 ...

2 pounds of fresh off ice, if possible, from fishing boats,  jumbo shrimp or lobster which requires slicing to fit into patties of one inch. If you wish, use small shrimp, and slicing shall not be required. 
4 cups fresh breadcrumbs from French or Italian style Baguette
2 large eggs, beaten and blended
1/2 cup minced green scallion
2 tblsps. fresh tarragon herb ( or dried ) 
1 1/2 cup minced leek ( or celery ) 
1/4 cup homemade Mayonnaise: SEE RECIPE BELOW 
1 tblsp. Old Bay Seasoning
1 tblsp. Dijon Mustard 
2 tsps. fresh squeezed lemon juice
2 tsps. grated lemon zest
fresh basil sprigs, sliced lemon and lime ( plating )

1) combine green scallions, leek, homemade mayo, fresh tarragon herb, Old Bay Seasoning, Dijon, lemon juice and lemon zest in a large bowl.
2) Put in the deveined, peeled shrimp or de-shelled lobster pieces, then 1 1/2 cups grated bread crumbs; season with salt and freshly ground black pepper and stir in egg yolks. 
3) using one tablesp. for each cake; shape the shrimp or lobster cakes into 1 inch diameter patties, as you would a burger.
4) coat each patty with breadcrumbs and arrange on baking sheets.
5) chill for 2 hours prior to oven baking.
6) preheat broiler and working 1 sheet at a time; broil the shellfish cakes, 4 to 5 inches from heat source; until golden & cooked through, approx. 2 1/2 to 3 mins. to per side.
7) arrange on large platter and top each with homemade mayo; or place homemade mayo in serving or sauce boat.
8) garnish with basil or parsley sprigs and sliced lemon and / or lime slices.

Photo Courtesy: 123rf public domain stock. 

HOME MADE MAYONNAISE 

Salt to taste
1 egg
1 tblsp. lemon juice or Sherry Vinegar 
1 glass of the best Extra Virgin Olive Oil affordable

1) In a metal bowl, beat egg 25 seconds 
2) slowly add the lemon juice fresh squeezed or the vinegar
3) gradually whisk until well combined
4) salt to taste
5) Very gradually drizzle the Evoo and combine with slow steady movements until you have obtained a Mayonnaise consistency and texture. 

Have a lovely Holiday,
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Savannah Shrimp Cakes Posted: 09 December 2012 at 06:32
	The picturesque town of Savannah is affluent in stunning beauty and profoundly steeped in southern traditions especially during the Christmas Season. Transplanted northerners, Rolfe and Jeanne, placed their roots, 10 years ago in Savannah and had invited us to their Greek Revival Circa 1853 home on a gorgeous street in this enchanting small city several years ago. These shrimp cakes can be prepared with Crab ( I am allergic to this shellfish variety since childhood) and / or Lobster. Here is the Rolfe family recipe ... Savannah Christmas shrimp cakes from the Rolfe Family ... Recipe for 30 ... 2 pounds of fresh off ice, if possible, from fishing boats, jumbo shrimp or lobster which requires slicing to fit into patties of one inch. If you wish, use small shrimp, and slicing shall not be required. 4 cups fresh breadcrumbs from French or Italian style Baguette 2 large eggs, beaten and blended 1/2 cup minced green scallion 2 tblsps. fresh tarragon herb ( or dried ) 1 1/2 cup minced leek ( or celery ) 1/4 cup homemade Mayonnaise: SEE RECIPE BELOW 1 tblsp. Old Bay Seasoning 1 tblsp. Dijon Mustard 2 tsps. fresh squeezed lemon juice 2 tsps. grated lemon zest fresh basil sprigs, sliced lemon and lime ( plating ) 1) combine green scallions, leek, homemade mayo, fresh tarragon herb, Old Bay Seasoning, Dijon, lemon juice and lemon zest in a large bowl. 2) Put in the deveined, peeled shrimp or de-shelled lobster pieces, then 1 1/2 cups grated bread crumbs; season with salt and freshly ground black pepper and stir in egg yolks. 3) using one tablesp. for each cake; shape the shrimp or lobster cakes into 1 inch diameter patties, as you would a burger. 4) coat each patty with breadcrumbs and arrange on baking sheets. 5) chill for 2 hours prior to oven baking. 6) preheat broiler and working 1 sheet at a time; broil the shellfish cakes, 4 to 5 inches from heat source; until golden & cooked through, approx. 2 1/2 to 3 mins. to per side. 7) arrange on large platter and top each with homemade mayo; or place homemade mayo in serving or sauce boat. 8) garnish with basil or parsley sprigs and sliced lemon and / or lime slices. Photo Courtesy: 123rf public domain stock. HOME MADE MAYONNAISE Salt to taste 1 egg 1 tblsp. lemon juice or Sherry Vinegar 1 glass of the best Extra Virgin Olive Oil affordable 1) In a metal bowl, beat egg 25 seconds 2) slowly add the lemon juice fresh squeezed or the vinegar 3) gradually whisk until well combined 4) salt to taste 5) Very gradually drizzle the Evoo and combine with slow steady movements until you have obtained a Mayonnaise consistency and texture. Have a lovely Holiday, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 09 December 2012 at 07:01
	Sounds like a very nice mixture, Margi. I love the way you phrased the first ingredient. Fresh, off the ice, from the boat. That's something you can do in Savannah (perhaps the most decadent town in America). Unfortunately, in most parts of the country---even coastal citiies---that's the next best thing to impossible. Alas! Don't you have to chop the shrimp or lobster, though? A whole jumbo shrimp is a bit large for a one-inch cake.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 09 December 2012 at 07:16
	Brook, The last time we were in Savannah enroute to North Carolina from Florida, was in 2001 or 2002, and thus, it was as described. We spent 2 evenings in a lovely Circa Historic Bed & Breakfast, and at that time, Chef Bobby Flay was running the Kitchen of the Historic Bed & Breakfast. Was quite different prior to his climbing the Chef Corporate Ladder. Very lovely dinner. Yes, slice, to fit and of course the Lobster Meat too ! Very tasty, I must say and Kiss, keeping it simply simple. Thanks for your contribution. Happy Holdiays, Margi
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 09 December 2012 at 07:49
	One thing to keep in mind, Margi, is that Savannah sprawls over a group of islands. In many cases, residents go no further than their own backyards to enjoy fresh-caught seafood. Just one of the many things that make Savannah a special place.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 09 December 2012 at 08:16
	Brook, We really liked Savannah. The historic circa houses are absolutely breath taking. We also truly enjoyed the numerous antique shops and lovely little historic inns, and shops. Yes, I recall, there are numerous islets; and phenomenal gardens too. It has been 7 or 8 years, since we last were there, however, in the future, we shall stop on by for a couple of nights once again, and then, I shall post my trip details at that time. Small cities, grow, and politicians change, and well; people get older, people relocate for professional opptys and towns & cities change ... We had gone to an antique show, as we are admirers of antique rustic country furniture. So all in all, it was lovely by memory. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.