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Shrimp Cakes with Wasabi Mayo

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

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( 3 Ratings)

3 Ratings

5 Stars

4 Stars 67%

3 Stars 33%

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Prep Time 50 min
Total Time 1 hr 5 min
Servings 12

Ingredients

Shrimp Cakes

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

1: tablespoon reduced-sodium soy sauce

1: tablespoon fresh lime juice

1/2: teaspoon grated gingerroot

1: clove garlic, finely chopped

1: egg white

2: cups Progresso® panko crispy bread crumbs

2: tablespoons finely chopped red bell pepper

1: small jalapeño chile, seeded, finely chopped

5: tablespoons vegetable oil

Wasabi Mayo

1/2: cup mayonnaise or salad dressing

1: teaspoon wasabi paste

1/2: teaspoon reduced-sodium soy sauce

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Directions

1 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.
2 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.
3 Meanwhile, in small bowl, mix wasabi mayo ingredients until well blended. Cover; refrigerate until serving time.
4 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.

EXPERT TIPS

Expert 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 55mg; 55%;
Sodium: 210mg; 210%;
Total Carbohydrate: 14g; 14%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 4%;
Calcium: 0%;
Iron: 6%;

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.

REVIEWS & COMMENTS

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Posted 5/11/2010 11:19:11 AM REPORT ABUSE SaraFulmer said:

Rating:

Wonderful! I love all seafood cakes, but with the price of crab, and the fact that my boys found out what those "crunchy things" were in salmon cakes I'm glad I found this alternative. My 3 year old even loves them (minus the jalepeno and wasabi for him) I was also totaly lazy and didn't cool/set the cakes and they came out just fine.

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