Shrimp Cakes with Rémoulade

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½ red bell pepper, coarsely chopped
3 green onions, chopped
2 garlic cloves, chopped
½ cup mayonnaise
1 large egg
1 tablespoon fresh lemon juice
2 to 3 teaspoons seafood seasoning
1 pound cooked, peeled, and deveined shrimp
3 cups soft, fresh breadcrumbs, divided
Vegetable oil
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.

 Rémoulade 
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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