Recipe courtesy of Louisiana Kitchen & Culture magazine
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Mix mayonnaise, Creole mustard, Worcestershire, and hot sauce to taste; stir in green onions and set aside.
Remove crust from bread, tear into small pieces, and pulse in a food processor until coarse. Transfer to a large mixing bowl. Add the shrimp to the food processor and pulse several times until crumbly; add to bread crumbs.
Add the eggs, then fold in enough of the mayonnaise to bring the mixture together; you may not need all of it (reserve any extra for serving.)
Divide into 4 equal portions, shape into patties, and freeze for 30 minutes.
Heat butter and vegetable oil in a large skillet over medium-high heat. Add the shrimp patties and cook, turning once, until well browned, about 2 minutes per side; reduce heat to cove, cover, and cook 8 to 10 minutes more until done through.
Serve hot, allowing diners to assemble sandwiches as desired.