Crispy Shrimp Cakes

By á-44499

Each Serving: 618 cal, 41g fat, 30g pro, 32g carb

Ingredients

• Lemon Tartar sauce:
• 2 cups panko breadcrumbs
• 1 lb peeled, deveined frozen shrimp, thawed, coarsely chopped
• 1/2 cup light mayonnaise
• 2 large eggs, lightly beaten
• 1/3 cup chopped red bell pepper
• 1/3 cup chopped scallions
• 2 tsp garlic paste
• 1 tsp Dijon mustard
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 cup canola oil
• 3/4 cup jarred tartar sauce
• 2 Tbsp chopped fresh parsley
• 1 Tbsp fresh lemon juice
• 1/2 tsp grated lemon zest

Details

Servings 4
Preparation time 75mins
Cooking time 16mins

Preparation

Step 1

Shrimp Cakes:
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 1/3 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 3 1/2-inch circumference. Refrigerate 1 hour.

Lemon tartar sauce:
In a medium bowl, combine all ingredients, stirring to blend.

In a large nonstick skillet, heat 2 Tbsp 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 Tbsp oil and 4 cakes. Serve shrimp cakes with lemony tartar sauce.