Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil

  2. 3 tablespoons butter

  3. 1 rib celery, chopped

  4. 1/4 cup chopped red onion

  5. 3 green onions, thinly sliced

  6. 3 tablespoons chopped green pepper

  7. 2 tablespoons seasoning salt

  8. 1/2 pound shrimp, peeled and deveined, tails removed

  9. 2 tablespoons vermouth

  10. 1 tablespoon lemon juice

  11. 1 cup cooked grits

  12. 1/2 cup bread crumbs

  13. 1/4 cup shredded Parmesan

  14. 2 tablespoons mayonnaise

  15. 2 eggs, beaten

  16. 4 ounces crabmeat All-purpose flour, for dredging Luscious Lemon Sauce , recipe follows

  17. 1/2 cup sour cream

  18. 1/2 cup mayonnaise

  19. 3 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. In medium skillet, over medium-high heat, add 2 tablespoons of the vegetable oil and 2 tablespoons of the butter. When the butter is melted, add the celery , red onion, green onion, and green pepper. Sprinkle with seasoning salt while cooking. Cook until vegetables are soft, about 6 minutes. In medium skillet over medium heat mix shrimp, vermouth, and lemon juice. Cook until shrimp are pink. Once cooked, transfer to a food processor and pulse until shrimp are coarsely chopped. In a bowl combine grits , vegetable mixture, shrimp mixture, bread crumbs, Parmesan cheese , and mayonnaise. When well blended stir in eggs , and add crabmeat. On plastic lined cookie sheet drop 1/4 cup of mixture for each patty and flatten gently. Cover with plastic wrap and chill for at least 2 hours. Once chilled, dredge patties in all-purpose flour. In a large skillet over medium-high heat, add remaining 1 tablespoon oil, and 1 tablespoon butter . When the butter is melted, add the patties and cook until golden brown. Drain on a paper towel lined plate. Serve with lemon sauce. Stir all ingredients together.


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