Shrimp Cakes with Wasabi Mayo

Flavorful shrimp cakes are crispy outside and tender inside. With wasabi paste, the accompanying mayonnaise sauce has some heat!

Prep Time

Minutes

Total Time

1:05

Hr:Mins

Makes

servings

Shrimp Cakes

lb uncooked shrimp, peeled (tail shells removed), deveined

tablespoon reduced-sodium soy sauce

tablespoon fresh lime juice

1/2

teaspoon grated gingerroot

clove garlic, finely chopped

egg white

cups Progresso® panko crispy bread crumbs

tablespoons finely chopped red bell pepper

small jalapeño chile, seeded, finely chopped

tablespoons vegetable oil

Wasabi Mayo

1/2

cup mayonnaise or salad dressing

teaspoon wasabi paste

1/2

teaspoon reduced-sodium soy sauce

Line cookie sheet with cooking parchment paper; line serving platter with paper towels. In food processor, coarsely chop shrimp. Add 1 tablespoon soy sauce, the lime juice, gingerroot, garlic and egg white; process with on-and-off pulses until well mixed. Gradually add 1 cup of the bread crumbs, processing with pulses until mixture is well blended. Remove shrimp mixture from processor; place in medium bowl. Stir in bell pepper and chile.
Divide shrimp mixture into 12 equal portions. Shape each portion into patty, 2 1/2 inches in diameter. Place remaining 1 cup bread crumbs on plate. Lightly press both sides of each patty into crumbs to coat evenly; place on cookie sheet. Refrigerate 20 minutes. Discard any remaining bread crumbs.
Meanwhile, in small bowl, mix wasabi mayo ingredients until well blended. Cover; refrigerate until serving time.
In 10-inch skillet, heat 2 to 3 tablespoons oil over medium-high heat about 2 minutes or until hot. Working in batches, cook patties in oil 8 to 12 minutes, turning once, until thoroughly cooked and golden brown. Remove patties from skillet to paper towel-lined platter; cover to keep warm. Repeat with remaining 2 tablespoons oil and remaining patties. Serve with wasabi mayo.

Makes 12 servings (1 shrimp cake and 2 teaspoons wasabi mayo each)

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Kitchen Tips

For added color, sprinkle cakes with chopped parsley if you like.

Shrimp cakes can be prepared in advance, covered and refrigerated up to 4 hours before frying.

If desired, substitute 2 cups Progresso® plain bread crumbs for the panko crumbs.

Nutrition Information:

1 Serving (1 Serving)

Calories 210

(Calories from Fat 130),

Total Fat 14g

(Saturated Fat 2g,
Trans Fat 0g),

Cholesterol 55mg;
Sodium 210mg;
Total Carbohydrate 14g

(Dietary Fiber 0g,
Sugars 1g),

Protein 7g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Shrimp Cakes with Wasabi Mayo

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens