Shrimp Cakes with Rémoulade

Combine first 3 ingredients in a food processor; pulse until finely chopped. Add mayonnaise and next 3 ingredients; pulse until blended. Add shrimp; pulse until coarsely chopped. Stir in 2 cups breadcrumbs. Shape soft mixture into 12 patties. Coat patties with remaining breadcrumbs.

Place a large, lightly oiled nonstick skillet over medium-high heat. Cook patties, in batches, 3 to 4 minutes on each side or until lightly browned. Serve with Rémoulade. Makes 6 servings.

1 cup mayonnaise
1 tablespoon coarse ground mustard
1 tablespoon chopped sweet pickle
½ teaspoon dried tarragon
1 teaspoon capers, rinsed and chopped
1 teaspoon fresh lemon juice

Combine all ingredients; cover and chill. Makes 1 cup.

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