Shrimp Cakes

By caligma

Makes 6 first course servings...or make larger and serve as a light main course...great served atop a good dinner salad.

Ingredients

• 16 uncooked large shrimp
• (about 1 pound) peeled and deveined: Rinsed and dried (10 to 20 per pound count)
• 1 large egg
• 1 green onion,sliced
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon saltz
• pinch of black pepper
• 2 cups panko bread crumbs.
• 2 tablespoons (or more) peanut oil

Preparation

Step 1

1. Coarsley chop shrimp in processor. Pulse to break shrimp down.
2 Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt and pepper. Blend in using on / off turns. Chop the cilantro and the onions, before adding to shrimp mixture,as not to over blend shrimp.
3. Add 1 cup panko and blend in using on/off turns.
4. Form mixture into twelve 3 inch diameter cakes...if using as appetizers.
Larger cakes if using as a main course.
5. Roll cakes in remaining 1 cup panko; transfer to waxed paper lined baking sheet. Refrigerate 10 minutes.( Can be made up to 4 hours ahead. cover and refrigerate)
6. Heat 2 tablespoons peanut oil in heavy large skillet over medium high heat. working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
Smaller size makes about 18 cakes. Can be frozen, cooked. Let come to room temp and then warm in a 200 degree oven.