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Shrimp Cakes with Sausage


  • 2 Tbsp. butter, divided
  • 1/2 cup minced green bell pepper
  • 1/4 cup minced onion
  • 1 lb. cooked peeled medium shrimp, cut into 1/4-inch pieces
  • 1 cup coarsely chopped capicola sausage
  • 1-1/4 cups breadcrumbs, divided
  • 1/3 cup mayonnaise
  • 1/4 cup chopped fresh chives
  • 1 Tbsp. Dijon mustard


  • 1. Cook bell pepper and onion in 1 Tbsp. of the butter in skillet on medium heat 3 to 5 minutes or until vegetables are crisp-tender. Transfer to bowl; cool.
  • 2. Stir shrimp and sausage, 1/2 cup of the breadcrumbs, mayonnaise, chives and mustard into vegetable mixture. Refrigerate, covered, 30 minutes.
  • 3. Form shrimp mixture into six 1-inch-thick cakes. Coat cakes with remaining 3/4 cup crumbs. Refrigerate, covered, 15 minutes or up to 1 day.
  • 4. Melt remaining 1 Tbsp. butter in heavy skillet on medium-low heat. Cook cakes 4 to 6 minutes per side until lightly browned, adding additional butter if needed.
  • Nutritional information per serving: Calories 303; Total Fat 12g; Saturated Fat 4g; Trans Fat 0; Cholesterol 174mg; Sodium 848mg; Total Carbohydrate 22g; Dietary Fiber 1g; Total Sugars 4g; Protein 27g