Ingredients
2 c. panko breadcrumbs
1 lb. peeled, deveined frozen shrimp
1/2 c. light mayonnaise
2 large eggs
c. chopped red bell pepper
c. chopped scallions
2 tsp. garlic paste
1 tsp. Dijon mustard
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 c. canola oil
3/4 c. jarred tartar sauce
2 tbsp. chopped fresh parsley
1 tbsp. fresh lemon juice
1/2 tsp. grated lemon zest
Preparation
Step 1To make shrimp cakes: Place 1 1/2 cups of the breadcrumbs on a flat plate.Step 2In 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 ⅓-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.Step 3To make lemony tartar sauce: In a medium bowl, combine all ingredients, stirring to blend.Step 4In 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.
