Shrimp Cakes With Creamy Caper-Dill Sauce

• 1 pound peeled, medium-size cooked shrimp (36/40 count), deveined
• 1/2 cup minced green onion
• 1/2 cup minced red bell pepper
• 1 tablespoon olive oil
• 1/2 cup Italian-seasoned breadcrumbs
• 1 large egg, lightly beaten
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon pepper
• Dash of Worcestershire sauce
• 2 tablespoons butter
• Garnish: fresh dill

1. Pulse shrimp in a food processor 8 times or until finely chopped.
2. Saute green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.
3. Stir together green onion mixture, breadcrumbs, and next 6 ingredients. Gently fold in shrimp. Shape mixture into 28 (1-inch) patties (about 1 Tbsp. each). Place on an aluminum foil-lined baking sheet; cover and chill 2 to 8 hours.
4. Melt butter in a large nonstick skillet over medium heat. Add patties, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Keep warm on a wire rack in a 200u0b0 oven. Serve with Creamy Caper-Dill Sauce. Garnish, if desired.

shrimp, green onion, red bell pepper, olive oil, italianseasoned breadcrumbs, egg, mayonnaise, lemon juice, bay seasoning, pepper, worcestershire sauce, butter, fresh dill

Taken from www.myrecipes.com/recipe/shrimp-cakes-with-creamy-caper-dill-sauce (may not work)