Like crab cakes but shrimp. Serve with our zesty tartar sauce, also on this site.
30 minutes prep, 1 hour refrigeration, 8 small shrimp cakes
| 2 cups | Panko breadcrumbs |
| 1 lb | Peeled and deveined raw shrimp, coarsely chopped. |
| 2 | Eggs, lightly beaten |
| ½ cup | Mayonaise |
| ⅓ cup | Red bell pepper, chopped |
| ⅓ cup | Scallions (green onions), chopped |
| 2 tsp | Minced garlic or garlic paste |
| 1 tsp | Dijon mustard |
| ¼ tsp | Cayenne pepper |
| ½ tsp | Salt |
| ¼ cup | Canola oil |
| 1. Place 1 1/2 cups of the panko breadcrumbs on a flat plate. Save the remaining 1/2 cup for the next step. |
| 2. In a bowl, mix shrimp (1 lb), mayonnaise (1/2 cup), eggs (2 large), bell pepper (1/3 cup), scallions (1/3 cup), garlic (2 tsp), mustard (1 tsp), cayenne pepper (1/4 tsp), salt (1/2 tsp), and remaining breadcrumbs (1/2 cup) until combined. |
| 3. Use a 1/3-cup measure to scoop shrimp mixture and form a a round ball with your hands. Turn on to plate of breadcrumbs and coat completely. |
| 4. Make 7 more cakes with the remaining shrimp mixture and transfer them to a baking sheet lined with waxed paper, flatten cakes slightly, to a 3 1/2-inch circumference. |
| 5. Refrigerate for 1 hour. |
| 6. In a large nonstick skillet, 2 tablespoons of the oil over medium heat. |
| 7. Add 4 cakes and cook for about 4 minutes per side, until crisp and browned. © FirstPageRecipes.com |
| 8. Transfer to a plate; cover with foil to keep warm or place on a baking sheet lined with nonstick foil and keep warm in a 200°f oven. |
| 9. Repeat with the remaining oil and 4 cakes. |
| 10. Serve with tartar sauce |
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