Crispy Shrimp Cakes

By kgl1255

2 cups Breadcrumbs
1 pound Peeled Deveined Froz. Shrimp, thawed, coarsley chopped
½ cup Light Mayo
2 Large Eggs, lightly beaten
2 tsp Garlic Paste
⅓ cup Scallions, chopped
⅓ cup Red Bell Pepper, chopped
1 tsp Dijon Mustard
¼ tsp Cayenne Pepper
½ tsp Salt
¼ cup Canola Oil
¾ cup Tartar Sauce, jar
2 Tbsp. Parsley, fresh and chopped
1 Tbsp. Lemon, juice
½ tsp Lemon Zest

Ingredients

• 2 cups Breadcrumbs
• 1 pound Peeled Deveined Froz. Shrimp, thawed, coarsley chopped
• 1/2 cup Light Mayo
• 2 Large Eggs, lightly beaten
• 2 tsp Garlic Paste
• 1/3 cup Scallions, chopped
• 1/3 cup Red Bell Pepper, chopped
• 1 tsp Dijon Mustard
• 1/4 tsp Cayenne Pepper
• 1/2 tsp Salt
• 1/4 cup Canola Oil
• 3/4 cup Tartar Sauce, jar
• 2 Tbsp. Parsley, fresh and chopped
• 1 Tbsp. Lemon, juice
• 1/2 tsp Lemon Zest

Details

Servings 4

Preparation

Step 1

SHRIMP CAKES:

Place 1 1/2 cups of breadcrumbs on a flat plate

In a bowl, mix shrimp, mayo, eggs, pepper, salt and the remaining 1/2 cup breadcrumbs until combined

Use 1/3 measuring cup to scoop shrimp mixture and make shrimp cake (mixture will be wet)

Turn out cake onto plate of breadcrumbs, coat completely

Transfer cake to baking sheet lined with wax paper, flatten cakes slightly
Refrigerate 1 hour

In a large nonstick skillet, heat 2 Tbsp of oil over med. heat. Cook cakes about 4 min. per side
Transfer to plate; cover loosely with foil or keep warm in 200 degree oven

LEMONY TARTAR SAUCE

In med. bowl combine tartar sauce, chopped fresh parsley, lemon juice and lemon zest.