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1
In a large skillet, melt the butter over medium heat.
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2
Add the onions, celery, bell pepper, salt, and cayenne.
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3
Cook, stirring, until soft for about 6 minutes.
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4
Add the shrimp and cook, stirring, for 3 minutes.
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5
Transfer the mixture to a large mixing bowl and let cool slightly.
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6
Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs.
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7
Stir to mix well.
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8
Divide into 8 equal portions and form into patties.
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9
Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning.
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10
Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning.
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11
Put the beaten egg in yet another shallow bowl, add the water, and beat lightly.
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12
Heat the vegetable oil in 2 large skillets over medium heat.
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13
Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess.
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14
Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side.
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15
Drain on paper towels.
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16
To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.
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17
Combine all ingredients thoroughly.
