Shelly's Recipe

SHRIMP CAKES

Category: Fish and Seafood

1 pound large shrimp, raw, peeled and de-veined
1 large egg
1 tablespoons fresh chives, chopped
2 tablespoons fresh lemon juice
Zest from 1/2 lemon
1 tablespoon Dijon mustard
1 tablespoon fresh cilantro, minced
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper
2 cups panko (Japanese breadcrumbs), divided
2 tablespoons canola oil

In the bowl of a food processor, pulse the shrimp a few times to coarsely chop. Add egg, chives, lemon zest and juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Pulse just until blended. Add 1 cup panko and pulse just until mixed in. Form mixture into twelve 3-inch-diameter cakes.

Place remaining panko in a pie plate. Crust the shrimp cakes with panko. Transfer to waxed-paper-lined baking sheet. Refrigerate until firm, about 15 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.). Heat oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, about 3 minutes per side. Serves 6