LINDA CARMAN, FORMER DIRECTOR OF MARTHA WHITE Kitchens in Nashville, Tennessee, not only knows all
there is to know about Southern flour but can go on and on in her thick drawl about any particular Southern dish that sparks her passion. So when she began describing in detail the shrimp cakes with spicy tartar sauce that somebody had served as a first course at a luncheon she’d attended, I wasted no time trying to reproduce the recipe. Suffice it to say that these cakes are as sumptuous as any made with the finest crabmeat—and at a fraction of the cost.

Makes 6 servings

INGREDIENTS

THE SHRIMP CAKES:

• 1 1/2 pounds fresh medium shrimp
• 1 small lemon, cut in half
• 1/2 cup finely diced scallions (part of green tops included)
• 1/4 cup finely diced celery
• 1/4 cup finely diced green bell pepper
• 3 tablespoons minced fresh parsley leaves
• 1 tablespoon mayonnaise
• 1 tablespoon butter, melted
• 1 large egg, beaten
• 2 teaspoons Worcestershire sauce
• Salt and cayenne pepper to taste
• 3 cups cornbread crumbs or soft bread crumbs
• 2 tablespoons butter
• 2 tablespoons vegetable oil

THE TARTAR SAUCE:

• 1 cup mayonnaise
• 2 tablespoons minced sweet pickle
• 1 tablespoon minced fresh chives
• 1 small red chile pepper, seeded and minced
• 1 tablespoon drained capers, finely chopped

INSTRUCTIONS

1. To make the shrimp cakes, place the shrimp and lemon in a pot with enough water to cover.
2. Bring the pot to a boil, then remove it from the heat, cover, and let it stand for 1 minute.
3. Drain the shrimp, discard the lemon, and when the shrimp are cool enough to handle, peel, devein, and chop them finely.
4. In a large bowl, combine the chopped shrimp, scallions, celery, bell pepper, parsley, mayonnaise, melted butter, beaten egg, Worcestershire sauce, salt, cayenne pepper, and 1 cup of the cornbread crumbs. Stir until well blended.
5. Form the mixture into 6 round or oval cakes and coat them with the remaining cornbread crumbs.
6. Place the shrimp cakes on a platter, cover with plastic wrap, and chill for 1 hour.
7. Meanwhile, to make the tartar sauce, combine all the tartar sauce ingredients in a bowl and mix until well blended. Set aside.
8. In a large, heavy skillet, heat the butter and vegetable oil over moderate heat until a few crumbs tossed in sputter.
9. Add the shrimp cakes to the skillet and cook for 3 minutes on each side until golden.
10. Drain the cooked shrimp cakes on paper towels.
11. Serve the shrimp cakes hot with dollops of tartar sauce on top of each.