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
