2 cups panko breadcrumbs
1 pound peeled, deveined frozen shrimp, thawed, coarsely chopped
1/2 cup light mayo
2 large eggs, lightly beaten
1/3 cup chopped red bell pepper
1/3 cup chopped scallions
2 teaspoons garlic paste
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 cup canola oil
Place 1 1/2 cups of the breadcrumbs on a flat plate.
In a bowl, mix shrimp, mayonnaise, eggs, bell pepper, scallions, garlic paste, mustard, pepper, salt, and the remaining 1/2 cup breadcrumbs until combined. Use a ?-cup measure to scoop shrimp mixture and make a shrimp cake. (Mixture will be wet.) Turn out cake onto plate of breadcrumbs; coat completely. Make 7 more cakes with the remaining shrimp mixture and transfer them with a flat metal spatula to a baking sheet lined with waxed paper; flatten cakes slightly, to a 3½-inch circumference. Refrigerate 1 hour.
In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add 4 cakes and cook, about 4 minutes per side, until crisp and browned. Transfer to a plate; loosely cover with foil to keep warm or place on a baking sheet lined with nonstick foil and keep warm in a 200 degree oven. Repeat with the remaining 2 tablespoons oil and 4 cakes. Serve shrimp cakes with lemony tartar sauce.
Yield: 8 cakes (4 servings)
Lemony tartar sauce
3/4 cup jarred tartar sauce
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
Mix all ingredients to blend.
From Redbook Magazine
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